My Fuul Recipe

Bismillahi Rahmani Rahim

Salaam Alaikum wa Rahmatullah

I make my fuul from scratch, though I do try to keep a can or two around for emergencies!

I buy a big two-pound bag of dried fuul (small brown fava beans) and make a huge batch all at once. Rinse the beans, then soak at least overnight in plenty of water. Drain and rinse, then put in a pot with water to cover. Cook until tender, adding a bit of additional water as necessary.

At this stage, before adding any seasoning, I portion out the fuul into ziptop freezer bags, the place on a cookie sheet flat and freeze in my deep freezer. When I want fuul, I get a bag out the night before and put it in the fridge.

Open the bag and empty the fuul into a pot. Add salt and pepper to taste, one tablespoon of tahini and a teaspoon of cumin. Add the juice of one lemon. Cook for about fifteen minutes or so to heat through and allow the flavors to meld. Mash the fuul with the back of a fork or a potato masher. If you like a smooth consistency you can put it in a food processor. Add chopped garlic at the last minute, then serve in a bowl. Drizzle with olive oil and serve chopped tomatoes, boiled egg, sliced cheddar cheese, and pickled vegetables (torshis) on the side with pita bread.

This will fill you up and keep you going well into the day!