Aruz Bel-Foul

January 11th, 2011

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Aruz Bel-Foul is a dish prepared from fava beans, meat and rice. It is served with a salad called “Taiyar Wakhmeh” (turnip pickles salad), this salad is a specialty of Hama, very popular in Spring, and also served with other dishes such as kibbeh, I’ll share the recipe of the salad in this post.

Let’s make Aruz Bel-Foul:

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1, 2. Use unpeeled small fava beans (read notes).

3. Add fava beans in a pot, and cover with water and add salt, turn on heat and keep on high heat until boiling, then lower heat and keep for 8 – 10 minutes, then turn off heat, use slotted spoon and transfer the fava beans into a bowl and set aside.

4. Cut meat into cubes.

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5. Put the meat in a pot and cover with water.

6. Turn on heat, and keep until boil and foam occurs on surface.

7. Once the foam is formed, you can see it very clearly, turn off heat, and take the pot and put under water so all the foam is washed and removed.

8. This is meat after removing the foam.

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9. In deep pot, heat 1 tbsp ghee.

10. Add meat cubes and stir for 5 minutes, just to brown it from all sides.

11. Add 3 L water and add salt. Leave it over high heat until boiling vigorously.

12. Once water is boiling vigorously, lower the heat and cover the pot and cook until the meat is tender and cooked, for me it took 60 minutes.

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13. Once meat is cooked, add fava beans to the meat, and leave until boiling, then lower the heat and keep for 15 minutes.

14. After 15 minutes, transfer fava beans and meat into another pot.

15, 16. Add 1000 ml broth to the new pot and keep on high heat until boiling (broth is from the first pot which we used at the beginning to cook meat and fava beans).

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17. Meanwhile, rinse rice with cold water in several changes.

18. Boil water.

19. Soak rice in boiled water for 10 minutes.

20. Drain rice, then rinse it with cold water in several changes.

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21. Add rice to the pot that contains fava beans and meat, and stir (water should be boiling vigorously before adding rice).

22, 23. Check if the water is good for the rice by this method which is called “Al-Samda” (Read more about Al-Samda in the post Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked.

24. In a pan, heat 1 tbsp ghee, and add pine nuts and keep until golden brown in color, then remove and place on paper towel and set aside. Then to the same ghee, add almonds and keep until golden in color, then remove, place on paper towel and set aside.

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25. Once rice is cooked, turn off heat.

26. In a pan, bring 1 tbsp ghee to high heat.

27. Add ghee to the mixture of fava beans, meat and rice.

28. After adding ghee, cover the pot and let the mixture rest for 15 minutes, then stir and serve.

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Taiyar Wakhmeh

29. In a bowl, add drained yogurt.

30, 31. Add water from the jar of turnip pickles, and whisk.

32, 33. Cut turnip pickles into cubes, and add to the yogurt.

34. Finely chop lettuce and add to the bowl.

35. Add finely chopped scallion, finely chopped green garlic, finely chopped parsley, and finely chopped mint.

36. Mix, add salt if needed and serve.

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37. Sprinkle Aruz Bel-Foul with black pepper, then garnish with nuts and serve with Taiyar Wakhmeh.

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Aruz Bel-Foul

From: Family Recipe / Servings: 5 People
PDF Text Only /
Print With Images

815 g unpeeled small fava beans

Water, to cover fava beans

300 g boneless fat free lamb meat,
cut into cubes

Water, for meat

1 tbsp ghee, for meat

3 L water

3 cups Egyptian short grain rice

Boiling water, for soaking rice

1 tbsp ghee, for nuts

95 g almond halves

30 g pine nuts

1 tbsp ghee, for the dish

Salt

Taiyar Wakhmeh

1 cup drained yogurt

1/2 cup water from jar of
turnip pickles

1/2 cup chopped into small cubes
turnip pickles

2 cups finely chopped lettuce

1 small scallion, finely chopped

1 small green garlic, finely
chopped

1 tbsp finely chopped flat parsley
leaves

1 tbsp finely chopped mint

Salt, if needed





Use unpeeled small fava beans (read notes).

Add fava beans in a pot, and cover with water and add salt, turn on heat and keep on high heat until boiling, then lower heat and keep  for 8 – 10 minutes, then turn off heat, use slotted spoon and transfer the fava beans into a bowl and set aside.

Cut meat into cubes.

Put the meat in a pot and cover with water.

Turn on heat, and keep until boil and foam occurs on surface.

Once the foam is formed, you can see it very clearly, turn off heat, and take the pot and put under water so all the foam is washed and removed.

This is meat after removing the foam.

In deep pot, heat 1 tbsp ghee.

Add meat cubes and stir for 5 minutes, just to brown it from all sides.

Add 3 L water and add salt. Leave it over high heat until boiling vigorously.

Once water is boiling vigorously, lower the heat and cover the pot and cook until the meat is tender and cooked, for me it took 60 minutes.

Once meat is cooked, add fava beans to the meat, and leave until boiling, then lower the heat and keep for 15 minutes.

After 15 minutes, transfer fava beans and meat into another pot.

Add 1000 ml broth to the new pot and keep on high heat until boiling (broth is from the first pot which we used at the beginning to cook meat and fava beans).

Meanwhile, rinse rice with cold water in several changes.

Boil water.

Soak rice in boiled water for 10 minutes.

Drain rice, then rinse it with cold water in several changes.

Add rice to the pot that contains fava beans and meat, and stir (water should be boiling vigorously before adding rice).

Check if the water is good for the rice by this method which is called “Al-Samda” (Read more about Al-Samda in the post Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked.

In a pan, heat 1 tbsp ghee, and add pine nuts and keep until golden brown in color, then remove and place on paper towel and set aside. Then to the same ghee, add almonds and keep until golden in color, then remove, place on paper towel and set aside.

Once rice is cooked, turn off heat.

In a pan, bring 1 tbsp ghee to high heat.

Add ghee to the mixture of fava beans, meat and rice.

After adding ghee, cover the pot and let the mixture rest for 15 minutes, then stir and serve.

Taiyar Wakhmeh

In a bowl, add drained yogurt.

Add water from the jar of turnip pickles, and whisk.

Cut turnip pickles into cubes, and add to the yogurt.

Finely chop lettuce and add to the bowl.

Add finely chopped scallion, finely chopped green garlic, finely chopped parsley, and finely chopped mint.

Mix, add salt if needed and serve.

Sprinkle Aruz Bel-Foul with black pepper, then garnish with nuts and serve with Taiyar Wakhmeh.

Notes and Tips

We use small fava beans in this dish “Aruz Bel-Foul”, and we use medium or large fava beans in another dish “Foul Mdammas – fava beans salad”, so always we store the beans according to their size.

For this dish, you can use fresh fava beans or frozen fava beans, but in both cases you have to use unpeeled fava beans.

Using fresh fava beans: bring fresh fava bean pods and remove the beans from their pods – classify the beans according to size (small fava beans, medium fava beans, large fava beans), wash fava beans in several changes with water, then use them as directed in the recipe (steps 1 -3), you may need to boil them for a little bit longer time.

Freezing fava beans: bring fresh fava bean pods and remove the beans from their pods – classify the beans according to size (small fava beans, medium fava beans, large fava beans), wash fava beans in several changes with water, blanch them separately (fill a pot with water, salt and some sugar and bring it to boil, then add fava beans for few minutes then plunge into a bowl of cold water), drain and allow to cool then place in freezer bags (as I said store them in bags according to their size, don’t mix them) and store in the freezer. Before cooking, allow frozen fava beans to defrost and use as directed in the recipe above.

I used frozen unpeeled small fava beans. The weight 815 g of fava beans is after blanching, and freezing.

People use more than 300 g of meat, but some members in my family don’t eat meat in this dish so I don’t add too much.

Aruz Bel-Foul is also served with salad made of (tomato, cucumber, flat parsley, mint, onion, olive oil, lemon juice and salt), or Laban Bi-Khiar (yogurt diluted with water and mixed with cucumber cubes and dried mint), or laban a’yran (yogurt drink).

Homemade Turnip Pickles: prepared from turnips, beetroot (to give the color), water, and salt. A photo of turnip pickles jar here (I’ll share the recipe soon).

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56 Responses to “Aruz Bel-Foul”

  1. I love it when you share family recipes, Dimah. This looks wonderful and comforting as well.

  2. Food Lover says:

    Looks so beautiful Dima :)

  3. Katerina says:

    The color of the salad is astonishing. We eat fava in Greece only we mash it. I love your recipe.

  4. Christina says:

    I love all the color in this dish! Beautiful!

  5. Dimah this looks healthy delicious dish

  6. This meal is wonderfully presented.I love the rice and pickle combo.

  7. wow! i love your step by step directions. your yogurt sauce looks soo good. i want to try making that!

  8. Swathi says:

    Dimah,

    Both rice and raita ( yogurt based dish )looks delicious and love the color of raita.

  9. Peggy says:

    This looks like a great rice dish! Love it!

  10. rebecca says:

    wow what a lovely and very pretty meal love it

  11. Tiffany says:

    I don’t eat meat, but I love fava beans! I’ll have to try to adapt this–vegetarian style!

  12. Claudia says:

    Stunning – it looks so simple but it really is a well-thought out marriage of meat, rice, broth and beans. I can only get – one size of fava beans! Love your choice. I just enjoy gazing here and eating vicariously- your food is art.

  13. It’s been a while since I’ve cooked with foul. I’m totally inspired.

  14. suchitra says:

    Hi there, I absolutely love the way you explain the dishes- simple and easy to understand- Awesome job!

  15. Thankyou for sharing this family recipe! It looks so pretty especially with the lovely pink salad! :)

  16. You always surprise us with such an interesting suggestions!! I love the rose touch in all your posts!

  17. Once again, you do stun me! Great looking food. It does look like a lot of work (!) but fun work! Your photography is so wonderful! Congratulations on another top9. You’re a 10 in my book.

  18. Jay says:

    Awesome recipe..very interesting space you have…
    Tasty appetite

  19. my dear Dimah, this recipe is fantastic… You should start in compiling a book of recipes, because they are always so healthy and yummy (usually when you say healthy, you know it’s something not very tasty, but in your case, I imagine that with such ingredients, your dish is also very good!) Bravissima!!!

  20. Wow this looks delicious! Love your photos too!

  21. Anna's Table says:

    Talk about “pretty in pink”. Love your presentation of your appetizing dishes. Love your pickled turnip salad.

  22. Very healthy and yummy, love the pink color, your clicks are always amazing!

  23. This looks delicious. Love the way u have used pink color here :)

  24. The fava beans in the rice sound delicious, and I love the color of the salad! Sounds lovely.

  25. What a lovely colors!

    I love it!
    Barbara

  26. oh wow dimah, you never fail to creat something so unique and at the same time look so pretty on a plate! outstanding:) i really love this. thank you for sharing this.

  27. Juliana says:

    Beautifully done…the color of the salad looks so pretty and so tasty. Great combination Dimah!

  28. MrsHymanRoth says:

    Wow this looks so delicious! I’ve been looking for Syrian family recipes and am so happy to find your blog!!! This definitely looks like what I ate as a child :)

  29. Raina says:

    Wow! This looks so beautiful and delicious. What a wonderful presentation for this dish that looks incredibly flavorful. Thanks for sharing it. I have never seen it before:)

  30. Sandra says:

    Sounds so delicious..and photos, they speak for themselves..amazing!!!

  31. Aldy says:

    Dimah, What a Delicious colorful dish. Absolutely mouth-watering!

    And I hope you had a fantastic holiday break and happy new year!

    Cheers,

    Aldy.

  32. What a refreshing meal with that rice and the pink salad!

  33. Joanne says:

    That salad is so pretty-in-pink! I love it.

  34. briarrose says:

    What a lovely, colorful dish.

  35. thoma says:

    i love to look at your photos dimah. i can’t help repeating they are so characteristic!

  36. Fathima says:

    Love the presentation! Interesting dish! color of the salad is adorable!

  37. Namitha says:

    Beautiful lunch…Awesome clicks Dimah :-)

  38. anh says:

    omg this is sooo beautiful!! I adore fava beans, but peeling them is a pain :). I gotta find the small size ones and try this recipe out.

  39. Nadia says:

    gorgeous, I especially love the turnip salad!

  40. Simply Life says:

    oh it’s so cute! :)

  41. tigerfish says:

    The pickles must be complementing the rice really well. Plus, it’s pink and pretty!

  42. Dimah, these two dishes are beautiful and delicious! I particularly love the vibrant colour of the tayiar wakhmeh!

  43. hayatcemresi says:

    esselamu aleykum,
    dear dimah,
    your foods very enteresting,
    happy fridays…

  44. Cahide says:

    Very healthy and yummy!Thank you for your recipes…

  45. Lindsay says:

    Such a pretty dish! Thanks for sharing this lovely recipe.

  46. Dimah says:

    Victoria Challalncin: Thank you so much for stopping by! I’m glad to know that you enjoy my posts about Syrian recipe :)

    Food Lover: Thank you!

    Katerina: Thanks for stopping by!

    Christina: Thanks for visiting!

    torviewtoronto: Thanks!

    Umm Mymoonah: Thanks!

    Tanvi@SinfullySpicy: Thank you so much!

    Junia @ Mis Pensamientos: Thank you for visiting and for the lovely comment!

    Swathi: Thanks!

    Peggy: Thanks!

    rebecca: Thanks for stopping by!

    Tiffany: Thanks! hope you try it :)

    Claudia: Thank you so much!

    Nisrine | Dinners & Dreams: Thanks!

    suchitra: Thank you so much!

    Lorraine @ Not Quite Nigella: Thank you!

    Mina @ Angellove’s Cooking: Thanks for the lovely comment!

    Rosemary @ Sprigs of Rosemary: Thank you so much! you are too sweet :)

    Jay: Thanks!

    Unpizzicodime: Thank you so much for the lovely comment! you are too kind :)

    Happy When Not Hungry: Thanks!

    Anna’s Table: Thank you!

    Treat and Trick: Thanks!

    Kulsum at JourneyKitchen: Thank you!

    Cucina di Barbara: Thanks for visiting!

    blackbookkitchendiaries: Thank you!

    Juliana: Thanks for visiting!

    MrsHymanRoth: Thanks for visiting!

    Raina: Thank you!

    Sandra: Thanks!

    Aldy: Thank you so much!

    leaf (the indolent cook): Thank you so much!

    Joanne: Thanks for coming by!

    briarrose: Thanks!

    thoma: Thank you so much!

    Fathima: Thanks!

    Namitha: Thank you!

    anh: Thanks for visiting! no need for peeling, I mentioned that the beans are unpeeled :)

    Nadia: Thanks!

    Simply Life: Thanks!

    tigerfish: Thank you much!

    sweet Artichoke: Thanks for the kind comment!

    hayatcemresi: Thank you!

    Cahide: Thanks!

    Lindsay: Thanks for visiting!

  47. pierre says:

    a real beauty Thanks !!Pierre

  48. LaToya S. says:

    I love rice and meat dishes. Your photo looks beautiful!!

  49. Becky says:

    Such a colorful and flavorful meal. You even matched the color of the napkin and spoons to you salad!

  50. How pretty! And lovely step by step photos as usual Dimah :)

  51. how gorgeous the pink looks so does the food :)

  52. hénia says:

    machallah lovely Dimah, reminds me of the couscous with fava beans we have here in Algeria during Spring.

    Question: do you have a recipe for red cabbage salad?

  53. Hannah says:

    What a unique salad, that pink hue is so pretty!

  54. Dimah says:

    pierre: Thanks!

    LaToya S.: Thank you!

    Becky: Thank you so much!

    Emma @ sunflower days: Thanks, sweetie!

    Ananda Rajashekar: Thanks!

    hénia: Thanks for stopping by! I don’t have a recipe for red cabbage salad, does it have a name?

    Hannah: Thanks!

  55. Dimah says:

    Shima: Thanks, dear!

    cardamom hills: Thank you!

    Lisa H.: Thanks for stopping by!

    blackbookkitchendiaries: Thank you so much! I appreciate your kind comments, too :)

    Kulsum at JourneyKitchen: Thanks! hope you like it :)

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