蚕豆在查莫拉酱中炖煮，下足蒜和孜然，配面饼蘸着吃。是摩洛哥早餐桌上最常见的一道，便宜管饱。
蒜香蚕豆是摩洛哥早餐桌上最常见的一道菜，蚕豆在查莫拉酱中炖煮，下足蒜和孜然。蚕豆是北非最古老的栽培作物之一，在摩洛哥各种形态都吃：干豆做比萨拉汤，鲜豆做塔吉，这道菜用的是小粒干蚕豆，泡发后炖煮。查莫拉酱的蒜和孜然是主导风味。配面饼蘸着吃，是摩洛哥工人阶级的早餐。这道菜与已有的比萨拉汤关系密切，但比萨拉是打成泥的汤，这道是整粒豆的炖菜。
蚕豆绵软入味，蒜香浓重，孜然暖融。配面饼蘸着吃，是最实惠的早餐。
干蚕豆须泡发至少六小时，否则煮不烂。泡发后的小粒蚕豆在查莫拉酱中炖三十分钟即软透。查莫拉酱的蒜在热油中爆香后释出大蒜素，与蚕豆的淀粉质地相配。孜然的枯茗醛是整个北非豆类菜的灵魂。
Variations
有的加整颗辣椒。加腌柠檬增酸。淋一勺橄榄油收尾。
On the Palate
Where Foul Mchermel sits in the Moroccan flavor cloud
Ingredients
Serves 4How it's made
5 steps · 15 min
- 110 min
Soak 500g small fava beans overnight; drain.
Watch outSoak the fava beans a full overnight — under-soaked beans never cook soft, no matter how long you braise them.
- 25 min
Heat 3 tbsp olive oil; add 6 garlic, 1 tbsp cumin, 1 tsp paprika; cook 2 min.
- 310 min
Add beans, 1 diced preserved lemon, water to cover; simmer 30 min.
Watch outSimmer thirty minutes until the beans are meltingly soft — you want them tender enough to mash, so keep the water gently bubbling and topped up.
- 43 min
Mash slightly; adjust seasoning.
- 52 min
Serve with bread and olive oil.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
