Egyptian Fuul

Egyptian Fuul

If you are ever walking along the waterfront boardwalk of Beirut you will run into small food carts. You'll usually find two things at these carts: Corn & Fuul (or Fava Beans in english).

The Fava Beans are boiled and then served in a tray with cumin, salt and pieces of lemon flesh. It is the perfect snack for an evening stroll.

In this recipe, I cooked large Fava beans in style from the city if Alexandria. It is a very warm dish, great as a hearty breakfast or mid-day lunch.

Fuul of Alexandria

Serves 2-3

- 500g Can of fava beans (medium or large)
- 2 Tbsp of Olive Oil
- 3 Cloves of Garlic, Chopped
- 1 Small Yellow Onion, Chopped
- 1 Medium Tomato, Chopped
- 1 Tbsp Parsley, Chopped
- 1 Tbsp Green Onion, Chopped
- 1 Lemon
- 1/2 Tsp Chili Powder
- 1/2 Tsp Cumin

Serve with:
- Flat bread
- Greens
- Lemon Wedges
- Chillies (red or green)

Drain the fava beans, but save the liquid.
Take a medium-sized pot, add olive oil, and heat on medium.
Once the olive oil is ready drop in the chopped garlic and onions. Saute till soft.
Add the chopped tomato and cook for a few minutes.
Add beans, cumin, chili powder and salt.
Add 1/4 cup of the reserved bean liquid.
Cook on low for 10-12 minutes while stirring.
If the mixture starts to dry out, add more of the liquid.
Once ready, spoon into shallow bowls, add a squeeze of lemon, chopped parsley and green onion. Add salt to taste.

Note: Usually a dish like this is served with bread. You rip the bread about 2 inches wide, and use the pieces to carry food from plate to mouth. Eating with just a spoon can be very underwhelming.

Also, as pictured above a plate of garden greens, such as mint, green onions, radishes, pickels and chillies are served along side Fuul.

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