First new dish since we got back from Thailand and Laos and it isn’t Thai or Lao! On our last night in Bangkok, we were craving hummus and falafel and ended up at a Middle Eastern restaurant near our hotel. They had the best Egyption ful! Foul or ful are fava beans stewed with cumin and they have a flavor unlike any other bean.
There was a super rich taste in the ful we had that reminded me of jhal moodi masala, therefore I added just a little, but it isn’t traditional or necessary. I also roasted the cumin powder a little to bring in a little smokiness, but you can skip that step as well.
Oil is key. I didn’t use too much when cooking the ful, but adding it at the end really adds to the dish.
1 tablespoon olive oil
1 small onion chopped
2-3 garlic cloves smashed with a mortal and pestle
1 teaspoon cumin powder
1/4 teaspoon jal moodi masala (optional)
1 can fava beans rinsed and drained
1/2-1 cup water (depending on how thin you like it and how long you cook it-you can start with 1/2 and add more as it cooks)
Juice from half a lemon
Salt & fresh ground pepper
Olive oil for serving
1 tomato chopped for serving
Onions chopped for serving
- Heat olive oil in a sauce pan or saute pan and saute onions and garlic until they start to turn translucent.
- In a skillet roast the cumin powder a little (optional). Add the cumin powder and jal moodi masala to the onions.
- Add the fava beans and some water. Using an immersion blender or potato masher, smash some of the beans. Add lemon juice, and salt and pepper to taste.
- To serve, top with olive oil, tomatoes and onions.