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Originally posted by Anonymous
Quote:
Originally posted by Ma_Li_Ka
No, I don't. I hate lfoul!! (Ibawen) But for these beans you can indeed use the same ingredients. It's a fassi recipy. Are your inlaws (your MIL that is) from Fes by any chance?
I use a mixture of cumin, paprikapowder, ginger and fresh garlic, sliced olives, sliced lemonzest and a peeled tomatoe mashed in the foodprocessor. This is the base for the sauce to stirfry the spinach in. I add a bit of the dry base later, when the sauce has cooked in. Because we don't want a mushy or wet beqola. I serve it, decorated with purple olives and some slices of lemonzest, again 
Anyway, this is basically how are dada use to make beqola. The old fashioned way.
But basically that paste you made is the recipy for Moroccan 7risa/7areesa/harissa. If you know how to make it, don't buy it. Home made is always better!
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lol , yes ! My MIL is from Fes and so is my hubby So you guessed right! I used very little broad beans though (the green fresh ones). The main ingredient was spinach so you couldn't really taste the beans. I thought it was quite healthy as broad beans are supposed to be good for you
Thanks for the full recipe, I used everything you said besides the ginger , coriander and lemon zest. I added some xtra garlic to the chili paste. Also decorated with olives, I'll add the lemon zest next time.
Last question , what do u serve ur baqola with. As a side dish? My hubby was eating it with baguette but I reckon its good to just eat in a bowl with a spoon?
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Just as a side-dish. Correct
With kebabs, or kefta, as an entrée even, together with zaalouk and other salads.
It's also a hit for BBQ's (4th of July....here)!