When I posted a recipe of my take on the Syrian classic Mufaraket Batata, my friends Rania and Tammam ended up "hotly debating" what makes dish Mufarakeh. Rania objected to me using the name for my version. At the time I thought the dishes with the generic name "Mufarakeh" have very little in common.
This discussion remained in my mind ever since. After some soul searching and some extensive research (I gave my mum a call), I came to the conclusion that all these dishes are essentially the same thing. The only difference is the main ingredient. The other differences are simply variations of the recipe.
Rania, you were right!
Mufarakeh is a dish made with chopped onion, minced meat and the chopped main ingredient. Cooked in that order. The main variation is the addition of eggs towards the end. The only vegetarian version I know is Mufaraket Kousa (Courgettes Mufarakeh) although many people cook it with meat.
Mufaraket Ful (Broad Bean Mufarakeh) is a perfect quick dish for a late dinner after a long day at work. Hearty, healthy and quick to make.
Here is my Broad Bean Mufarakeh recipe:
Broad Beans 500g frozen or fresh
Minced lamb 200g
One large onion
Two eggs (optional)
Ghee clarified butter 1tbs
Broad beans could have tough skin that some people find off-putting. Feel free to peel them before using them. I usually buy frozen baby broad beans with lovely soft skin so I don't.These are available from Tesco's own brand.
Finely chop the onions and fry on a medium heat in the ghee butter. Once soft add the minced meat and cook. fully. Season with a generous amount of salt and pepper Add the frozen beans and very little water to help the cooking. Cover and cook from 10 to 15 minutes until the beans cooked the way you like them.
Uncover the pot and let most of the water evaporate on high heat. Break the two eggs and stir quickly to cook in a scrambled egg fashion.
Serve with Arabic flat bread and a nice salad or Greek style yoghurt on the side.