The Recipe Book: Lamb Loin, Quinoa, Wasabi Fava Bean Purée

Lamb loin, wasabi fava bean purée, quinoa, date lime jell, kunafah

Serving 2

‘Ruz wa foul, رز وفول’, a dish of rice, fave beans and lamb, is a year long typical Jordanian dish that is most popular during spring time. The season is announced by the daily hand picked fruits and vegetables along the country’s highways, especially the Amman-Irbid highway that is famous for its fresh produce sourced from the farms of the surrounding districts of Ajloun and Jerash to name a few.  It is the time of the year as well where every household picks, blanches and freezes their year’s stock of the fresh spring vegetables: vine leaves, green peas, spinach, mulukhiyeh and fava beans. Precious memories of the past, a living tradition and a reminder of the rich seasonality that Jordan hosts, chef Yazan narrates this story, taking us again to the roots of our culture while adding a twist with his flavors’ fusion of the east and west.



  • 400g lamb loin, trimmed and clean
  • 1 tbls.  vegetable oil
  • Butter
  • Clove of garlic
  • Thyme spring


  • Season the lamb with salt and pepper
  • In a hot pan, add oil and sear the lamb loin according to preference
  • Add butter, garlic clove, thyme spring and baste to infuse the flavors into the lamb loin
  • Remove from heat and rest

Basting: a cooking technique that involves cooking meat with either its own juices,  a sauce or marinade. The meat is left to cook, then periodically coated with the juice.


  • 400g fava beans
  • 1/2 cup of chicken stock
  • 1 tbls. olive oil
  • 1/2 tsp. wasabi paste
  • Lemon juice, to taste


  • In a salted boiling water cook the beans till soft
  • Cool down in iced water. Peel the skin
  • Add the beans and the rest of the ingredients in a mixer and blend till smooth.
  • Pass through sieve to obtain smooth texture

Thin the purée using chicken stock if needed


  • 1 cup quinoa
  • 1 tbls. olive oil
  • 2 cup boiling water
  • Pinch of All Spice


  • In a small pan sautée the quinoa with olive oil and all spice
  • Remove from heat
  • Add boiling water and cover until the quinoa fluffs up

Quinoa: it is one of the world’s most popular healthy produce. Gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.


  • 1 cup madjool dates, pitted
  • 1 cup of boiling water
  • 2 cardamom pods (shell removed)
  • Juice and zest of 1 lime
  • Pinch of salt


  • Place all ingredients in a sauce pan and cook till dates are tender
  • Blend till smooth
  • Pass through sieve to obtain smooth texture

Medjool dates: a type of palm tree fruit that originate in the Middle East and North Africa, but can be cultivated with some success in a number of desert-like regions around the world. Dates in general are an important part of Middle Eastern cuisine, but medjools particularly are prized for their large size, their sweet taste, and their juicy flesh even when dried. They are often enjoyed on their own as a snack or as a flavoring element within a larger meal or baked confection.

Majdool dates


  • Kunafah dough
  • Olive oil
  • Sea salt


  • In ball mix the kunafa dough with olive oil and salt
  • Shape the dough
  • Bake in 180C degree oven till golden brown (approximately 10 minutes)


  • Spread the purée on the plate, place the lamb and arrange the quinoa artistically around
  • Add drops of the date jell
  • Garnish with grilled fava beans and edible flowers

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