I just love foul! Fūl, is a stew of cooked fava beans served with olive oil oil, cumin, and optionally with chopped parsley, garlic, onion, lemon and many other vegetable, herb and spice ingredients. It is notably a staple food in Egypt, Palestine, and other Arab counties.
My family Has Ful for breakfast every weekend! I love that it is just so tasty and filling! It has everything a healthy breakfast should have!
To Make foul/ Ful:
Fava beans (canned or dry?)
For this recipe, you’ll need to use canned or already cooked fava beans. I am using canned fava beans here for a short cut (450g)
But, if you want to make foul from scratch, you can start with 1 cup dry fava beans. You’ll need to soak the beans overnight. Drain fully, then cook in plenty of water for about 1 hour or so until tender, there are many helpful videos to watch online
2. Seasoning & lemon
The flavor makers in this recipe are decidedly Mediterranean. We start with a pinch of fragrant ground cumin, which adds great depth and aids with digestion.
But the bold flavors in this simple fava bean stew come from a spicy sauce made with crushed garlic and fresh lemon juice.
3. Extra virgin olive oil
May seem like a small component of this recipe, but you’ll need a generous drizzle of quality extra virgin olive oil. The oil will add flavor and provide that velvety finish to the stewed fava beans. I use imported olive oil from Palestine
4. Fresh toppings
I love adding a good bunch of fresh parsley and some diced tomatoes on top. Some people like adding chopped onions, but I prefer to serve green onions on the side.
I Like My foul warm, but it is all about your preference! You may find that you like cold foul or maybe even scolding hot!!
You can serve either in your skillet with the toppings and olive oil or transfer to a plate and add your toppings with your olive oil! Both make the dish look great and their will be no difference in taste!
Serve with pita bread 🙂
You can refrigerate foul mudammas (that’s been seasoned and jazzed up with fresh toppings) in a tight-lid glass/ plastic container for about 2 days (maybe 3 at most). Bring to room temperature and enjoy with pita bread.
If you have cooked fava beans that are plain, those can last in the fridge a couple more days. Be sure the fava beans are fully cooled before storing in the fridge or they become dampened 🙁
now that you know everything about Our Fava Bean dish, Let us get started:
- 450 grams canned fava beans
- 1 clove of garlic
- 3 leaves fresh mint
- 4 springs fresh Italian parsley
- 1 Tomato
- 1 Green onion
- 1/2 med. Lemon
- 1/2 Teaspoon ground cumin
- Salt to taste
- 1/2 cup water
- 1/4 cup extra virgin olive oil
- Drain fava beans and wash bean thoroughly
- In a frying pan, add water and fava beans.
- on medium heat, heat fava beans for five minutes
- Turn off heat, mash fava beans with a fork
- squeeze lemon
- mince garlic, chop Italian parsley, mint, green onion and tomato finely.
- add squeezed lemon, minced garlic, chopped parsley, mint, green onion
- and tomato to mashed fava beans
- add salt and cumin
- mix well. If fava beans is dry add a little bit of hot water
- put mixture in a bowl and add olive oil.
- garnish with fresh herbs and veggies