Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East

Abstract

Broad beans (Vicia faba L.) are rarely consumed in Northern Europe and in the USA, whereas they are constantly present in the culinary habits of the Mediterranean and Middle Eastern countries. This grain legume is characterized by interesting nutritional properties because of high levels of complex carbohydrates, proteins, and dietary fiber, coupled with a low content of saturated lipids and the presence of several bioactive compounds. However, broad beans are much more than a cheap source of nutrients. Among the oldest domesticated legumes, they have also a cultural value linked to an ancient symbolic meaning. Generally associated with funerary rituals, broad beans have also a positive significance being “dead” seeds with a regenerative capacity. This review focuses on the social symbolism of broad bean consumption and its associated rituals. Furthermore, the culinary habits related to this legume are analyzed along different Mediterranean and Middle Eastern countries, from Egypt to Iran. Soups, thick gruels, and purees were found to be by far the most common culinary preparations. Using the Egyptian ful medames as a model, the study highlights a link between broad bean–based dishes in different countries, which arises from similar environmental conditions and from cultural interactions along trade routes. Enhancing the knowledge of these ethnic legume-based foods could improve the diet of Western countries by increasing the consumption of legumes.

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

“…Twenty-one percent of respondents reported eating laxoox/canjeero with oil (typically sesame or another vegetable oil combined with sugar and eaten with tea), or with grilled goat or lamb kidney ( kalyo , 9%), while 16% eat it with minced, sundried meat preserved in ghee known as muqmad in Somaliland and northern areas, and as oodkac in southern areas. Fourteen percent of respondents reported consuming laxoox/canjeero with honey, while a few (7%) eat it with beans, tomato sauce (7%), coffee ( qaxwo , 5%), lentils ( misir , 5%), and the Arab dish of stewed fava beans known as foul medames (5%) which originated in Egypt and is very common in nearby countries, namely Ethiopia, Eritrea, and Sudan, under the name of shahan ful [ 41 ] . Finally, respondents also mentioned eating laxoox/ canjeero with other goat meat dishes (2%), fish soup (2%), spinach (2%), and milk (2%).…”

Advancement in Genomics and Molecular Marker Technologies for Breeding of Faba Bean with Low Vicine-convicine Content: A Review

“…Faba bean could be eaten in several forms such as vegetable fresh, dry seeds, frozen or canned, snacks, stewed broad bean (Medamis), broad bean cakes (Taamia), stewed broad bean paste (Bissara), germinated broad bean soap, thick gruels, purees etc. (Dhull et al, 2021, Pasqualone et al, 2020. In China, Ethiopia, the Middle-East and the Mediterranean, faba bean is used as a breakfast food as soup, stews and paste, whereas, in India, fresh green podsare mainly cooked and consumed as vegetable.…”

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

“…39,40 They have been a part of European diets for centuries, 41 and are considered the major protein source in the traditional cuisine of the Mediterranean region. 42,43 These low-cost seeds are considered the 'meat of the poor' and are a staple food of the low-income communities in developing and underdeveloped countries. 44 Legumes are rich in proteins of high biological value, carbohydrates, minerals (e.g., calcium and iron), vitamins (e.g., thiamin, and niacin) and bioactive compounds, and have low fat content.…”

“… 39 , 40 They have been a part of European diets for centuries, 41 and are considered the major protein source in the traditional cuisine of the Mediterranean region. 42 , 43 These low‐cost seeds are considered the ‘meat of the poor’ and are a staple food of the low‐income communities in developing and underdeveloped countries. 44 …”