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Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit


1 Cup of fava beans
1/2 Cup of chick peas
1 Small onion diced
1 Garlic clove diced
1/3 Cup of flat parsley leaves
1/3 Cup of coriander leaves
1 tsp of salt
1/2 tsp of pepper
1/2 tsp cumin
1/2 tsp cinnamon
1 tsp baking powder
3 tbsp of water
1 tbsp of flour
3 Cups of vegetable oil


  • Wash the fava beans and the chick peas and put in a large pan. Add lots of water and soak overnight.
  • Drain the beans and put in a food processor, add all the ingredients, and mix until it makes a coarse paste.
  • Leave aside for around 2 hours to marinate.
  • Remove from the fridge and add 1 tsp of baking powder, mix well.
  • Meanwhile, heat the vegetable oil in a deep pan, take a large spoonful of the paste, roll in the palm of your hand and deep fry until golden.
  • Serve hot with tahini sauce. Great in a sandwich with lettuces and tomatoes.

Samara Cuisine