Real African Dishes: [MC-AllEthnic-Recipes] Moroccan Fresh Fava Bean Puree - Rafissa al-Ful or Rafissa 'de feves fraiches'

Wednesday, August 22, 2012

[MC-AllEthnic-Recipes] Moroccan Fresh Fava Bean Puree - Rafissa al-Ful or Rafissa 'de feves fraiches'

* Exported from MasterCook *

Moroccan Fresh Fava Bean Puree - Rafissa al-Ful or Rafissa 'de feves fraiches'

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds fresh fava beans -- in theirs pods, shelled
2 garlic cloves -- mashed with 1 teaspoon salt in a mortar until mushy
1/4 cup extra-virgin olive oil
1/4 teaspoon sweet paprika
1/2 teaspoon finely ground cumin seeds

Place the fava beans in a steamer and cook until soft, about 10 minutes.
Drain, then pinch off the peel and place the beans in a food processor
with the garlic paste. With the processor running, pour the olive oil
through the feed tube. Stop for a moment and add the paprika and cumin.
Continue running the processor until the beans are smooth.

Spread the puree on a flat, round platter and serve with portions of pita
bread. You can garnish the platter with black olives and pieces of chopped
tomatoes.

Serves 6

AuthorNote: In Morocco, this puree is called rafisa al-ful or rafissa 'de
feves fraiches' and can be served as a dip for warm or deep-fried pieces
of pita bread.

Cuisine:
"Moroccan"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 856 Calories; 13g Fat (12.8%
calories from fat); 59g Protein; 133g Carbohydrate; 57g Dietary Fiber; 0mg
Cholesterol; 30mg Sodium. Exchanges: 8 1/2 Grain(Starch); 4 1/2 Lean
Meat; 0 Vegetable; 2 Fat.

Nutr. Assoc. : 3264 0 0 0 3616