Fuul

Fuul

By
From
Cairo Kitchen
Serves
2
Photographer
Jonathan Gregson

A staple meal in Egypt, fuul can be eaten hot for breakfast or lunch with baladi bread or cold as a salad, like here. The beans are traditionally cooked overnight over a low heat in large pots, or ‘qidras’, but nowadays the beans are also easily bought canned.

Ingredients

Quantity Ingredient
150g canned fava beans
1/2 red onion, diced
4 spring onions, diced
1 tomato, diced
1 yellow pepper, diced
1 teaspoon ground cumin
4 tablespoons olive oil
2 lemons, juiced
2 tablespoons fresh parsley, chopped
salt

Method

  1. Drain the fava beans and rinse under cold running water.
  2. In a large bowl, combine the drained fava beans, red onion, spring onion, tomato and pepper.
  3. Add the salt to taste, the cumin, 2 tablespoons of the olive oil and the lemon juice and stir all together.
  4. Garnish with a drizzle of the remaining olive oil and the chopped parsley.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again