Fawwala Pot

This was a typical pot for cooking fava beans, the pot-bellied fawwala with its narrow mouth that can easily be sealed with a cloth or fibres. In it are placed clean beans with pure water poured over them, and the pot pis laced in an overnight oven with water added when necessary. The end product has the colour and consistency of ‘pressed dates’ and is eaten by the city folk dressed with butter, olive oil, or clotted cream, sometimes with the addition of lime juice or vinegar and chopped green leeks. This is similar to the more sumptuous styles of current eating, with the exception of clotted cream, which has seemingly fallen out of fashion.

For more, see Sami Zubaida's article 'Confounding the Brain' from Rawi magazine's Issue 10 available online (link in details).