Qudsiyeh (Hummus Topped With Fava Beans) Recipe

I’ve a tough time making selections at eating places as a result of I often need to strive all the pieces. I dream of with the ability to mix two dishes into one, which can be why I really like qudsiyeh, a meal of hummus b’tahini topped with tender fava beans. It’s one of the best of each worlds. Served with bread reminiscent of pita, taboon, or ka’ak, qudsiyeh is a standard breakfast, although it may also be served for lunch or dinner.

Qudsiyeh is known as after the town it was supposedly invented in—its title actually means from al-Quds (or Jerusalem). As we speak, the dish is a staple in lots of hummus outlets throughout Jerusalem, and its recognition has prolonged into different components of the Levant, together with Jordan, Lebanon, Syria, and even inside Palestine itself. Although its most simple kind consists of hummus b’tahini and fava beans, variations with completely different mix-ins—like recent tomatoes, parsley, or onion—abound.

Ful, or mini fava beans, might be bought dried or canned. (Ensure that they’re the mini ones, not the big ones, as they have an inclination to carry their form higher and it’s simpler to spoon them over the hummus.) I personally desire shopping for them dry in bulk, then soaking and cooking them earlier than portioning and freezing for ease. Although you possibly can simply discover each dried and canned ful in any Center Jap grocery retailer, they’re additionally available on-line, although typically at a premium. 

Qudsiyeh epitomizes the inventive use of fundamental, accessible substances to make filling meals that may feed a crowd. That is the form of meal that many households flip to throughout meals shortages or instances of want—reminiscent of in the course of the warfare in Gaza—as they battle to search out recent produce. Cans of ful or dried fava beans are often a part of meals assist convoys, as are dried chickpeas, and mixing them collectively can actually assist stretch a meal whereas additionally offering some selection.

This dish is kind of heavy and satisfying. For those who put together it for a weekend breakfast or brunch, don’t be stunned if it holds you over till dinner—particularly when you get pleasure from it with a aspect of boiled eggs and bread, as is often performed on weekends in Palestine.

On this recipe, I’ve tried to stay trustworthy to the normal model served in Jerusalem, the place a heap of ful is positioned within the heart of a bowl of hummus after which drizzled with a sauce of garlic, chile, lemon juice, and olive oil. Whilst you ought to get pleasure from it by scooping each elements along with bread—and you’ll even combine them earlier than consuming—the visible enchantment of retaining them separate, as is customary in Jerusalem hummus outlets, is my most popular technique to serve it.