When broad beans are in season local people rush to the markets to fill their baskets. There are traditional dishes to make, friends and family to invite round, and the fresh season is short. This incredibly simple salad, foul moukala, is hugely popular all over the eastern Mediterranean. It is generally served cold but is also good eaten while the beans are still warm. In this case, simply drain them without refreshing under cold water, toss the beans in the oil, then add the other ingredients and serve immediately.
Put the shelled beans in a pan with just enough water to cover. Stir in the sugar to preserve the colour of the beans, and bring the water to the boil. Reduce the heat and simmer, uncovered, for about 15 minutes, until the beans are cooked but remain al dente.
Drain the beans and refresh them under running cold water, then drain again and put them in a bowl. Toss the beans in the oil, lemon juice and garlic.
Season well with salt and pepper to taste, and stir in the chopped coriander, reserving a little to sprinkle over before serving.
Extracted from The Lebanese Cookbook by Ghillie Basan, published by Lorenz Books, published by Lorenz Books, ISBN 9780754834694, £20
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