Ful bit-Tewm (Broad Beans with Garlic)
A simple Maltese broad bean dish with garlic, olive oil, lemon, and parsley. Rustic, fresh, and full of spring flavour.
Ingredients
- 600g fresh broad beans, podded
- 3 tbsp olive oil
- 3 cloves garlic, sliced
- Juice of 1/2 lemon
- Small handful fresh parsley, chopped
- Salt and black pepper to taste
- Pinch chilli flakes (optional)
Instructions
- Cook the beans: Boil the broad beans in salted water for 5-8 minutes until tender. Drain well.
- Soften the garlic: Heat the olive oil in a pan over low heat. Add the garlic and cook gently until fragrant but not browned.
- Toss: Add the broad beans, lemon juice, parsley, salt, pepper, and chilli flakes if using. Toss for 2-3 minutes until glossy and warm.
- Serve: Serve warm or at room temperature with extra olive oil if desired.
Ful bit-Tewm is a simple Maltese broad bean dish with garlic, olive oil, lemon, and parsley. It is especially good in spring when broad beans are fresh and sweet.
Serving Suggestions
- Serve as a side dish with fish or meat
- Eat with crusty Maltese bread
- Add to a meze-style spread
- Serve warm or at room temperature
Traditional Notes & Tips
- Young broad beans can be eaten with their skins
- Older beans may be nicer peeled after boiling
- Do not brown the garlic or it may taste bitter
- Lemon keeps the flavour bright
- This dish is best when broad beans are in season