“Foul”: Broad-bean appetizer with Lemon and Cumin


  • 300 g giant fava beans

Herbs and spices

  • 1 tsp salt
  • hummus spice CÈDRE BLANC style (1⁄2 to 1 tsp cumin, 1⁄4 to 1⁄2 tsp caraway seeds, 2-3 pinches of pepper)
  • organic lemon
  • optional: paprika powder


  1. Wash the giant fava beans and soak overnight in about 2.5 to 3 times the amount of water. In the morning bring to the boil, skim off the foam, simmer on low heat for approx. 30-45 minutes, the skin remains firm but the bean inside has become soft and slightly firm to the bite.
  2. Drain the water, fry on high heat in a pan (without oil!) or grill in the oven with top heat until the skin bursts a little, and is slightly burnt (ever so slight black edges)
  3. Then sprinkle the spices on top according to taste, and add an organic lemon finely cut into small triangles! Up the spiciness with paprika powder if desired. This makes approx. 800-900 g finished dish!
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About Omar SaadDE

We cook all the types of beans. At CÈDRE BLANC we offer dishes for every occasion. Our bistro is a beautiful location for lunch breaks and also as a meeting place for the weekend with a comprehensive selection of food and drinks.