Ingredients

• 500 g dried fava beans
• oil
• salt

In a large bowl, soak the fava beans for exactly 5 days — no negotiation — otherwise they will be tough. Change the water twice a day. On the 6th day, remove the skins from the fava beans, split them in two, rinse and drain them. Pat dry with a clean kitchen towel.

Prepare a large pot with a generous amount of oil and heat over medium heat. When the oil is hot, drop the fava beans into the oil in small batches and fry over low heat until they are nicely golden. Remove, drain in a colander and on paper towels. Allow to cool, season lightly with salt and store in a glass jar.

Essential for Pessah.