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Bajella
Boiled fava beans with cumin
Bajella (باجلا): Kuwaiti boiled fava beans with cumin and lemon
On cold mornings in Kuwait City, street carts and old-style breakfast cafés ladle out bajella into paper cups: whole dried fava beans boiled until creamy, served in their hot, salty broth with cumin and a squeeze of lemon. It is cheap, filling and warming, and families cook a big pot at home in winter and during Ramadan. Eat it with a spoon, drinking the broth as you go, or with Arabic bread and pickles. Skipping the overnight soak is the mistake: unsoaked beans take hours and split unevenly. Chef's tip: add the salt only once the beans are tender; salting at the start keeps the skins tough.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz dried whole fava beanssmall brown ones, soaked overnight in plenty of cold water
- 2 litres water
- 1 ½ tsp salt
- 2 tsp ground cumin
- 2 lemonscut into wedges
- 1 tsp chilli flakes (optional)
- 2 tbsp white vinegar (optional)
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Method
0/4 doneStep 1: Drain and rinse 14 oz dried whole fava beans. Put them in a large pot with 2 litres water and bring to the boil over a high heat. Skim off the grey foam for the first few minutes.
10 minStep 2: Lower the heat, half-cover and simmer for 60–75 minutes, until a bean squashes easily between finger and thumb and the skins are soft. Top up with hot water so the beans stay covered by about 3 cm.
70 minStep 3: Stir in 1 ½ tsp salt and simmer for 5 minutes more so the beans take up the seasoning. The broth should be cloudy and lightly thickened.
5 minStep 4: Ladle beans and plenty of broth into cups or bowls. Sprinkle each with 2 tsp ground cumin and serve with 2 lemons to squeeze over, and 1 tsp chilli flakes and a splash of 2 tbsp white vinegar for anyone who likes it sharp.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 21 g
- Carbs
- 47 g
- Fat
- 1 g
- Fibre
- 20 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bajella take?
- About 90 minutes in total: 10 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
- What can I use instead of lemons?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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