often just called Fool, Ful or Fuul) is an Egyptian bean stew: the basic recipe is fool (ful, fuul, i.e., fava) beans, cooked until tender, mashed then mixed with olive oil and seasonings, typically lemon juice and cumin. The mashed beans are usually served garnished with egg accompanied by pita bread. Fool is often eaten for breakfast, and is sold by street vendors: Egyptian fast food.
What you need four cups (about two pounds) dry small fava beans (broad beans or pink beans)one-half cup split red lentils, washed, rinsed, and cleaned (optional)one or two ripe tomatoes, chopped (optional)one onion, chopped (optional)four cloves garlic, crushed (optional)one teaspoon ground coriander (optional)one teaspoon cumin1/4 cup lemon juice1/4 cup olive oilsalt and pepper, to tasteground cayenne pepper or red pepper, to tasteone handful fresh cilantro, parsley, or mint leaves, choppedone bunch green onions (white part and some of the green part), choppedfour hard-boiled eggsWhat you do Wash and rinse fava beans and soak them, covered with cold water, for an entire day (to have fool in the evening, soak the beans from early one morning until the same time the next morning, then cook). Drain and rinse before cooking.In a large pot, bring fourteen cups (three and one-half times the amount of beans) water to a boil. Add beans and lentils. Boil for several minutes. Skim any foam off top. Reduce heat and simmer. Add the optional tomato and onion (if desired -- or they can be added after the beans are cooked). Cover (and do not uncover) and simmer over very low heat for eight hours. After eight hours, check for dryness. If beans are dry, add boiling water (not cold water) as necessary. Cook another two to three hours, until beans are very tender.Mash beans with potato masher or ricer. Stir in garlic, tomatoes and onions (as desired), coriander, cumin, lemon juice, and olive oil. Season with salt, pepper, and cayenne pepper to taste. Simmer and stir for a few minutes more.Place serving-sized portions into bowls. Garnish to your liking with cilantro (or parsley, or mint) leaves, green onion, and sliced hard-boiled egg. Serve warm with warmed pita bread. (Can be stored in the 'fridge and re-heated.)The beans can also be cooked in an ovenproof casserole dish: Place the soaked beans in the dish, add boiling water, cover, and place in medium-hot oven
Posts: 9443 | From: USA...... | Registered: Jun 2006
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To speed it up,maybe we could try using a trusted good brand of canned beans.The lentils wouldnt need to be canned since they cook soo much quicker than the other beans or fava type. I do use them this way to make a tasty red beans soup.
Ok,dont slap me for suggesting canned beans,Chef Mick.
"runs to hide away"
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where did you go Sash? consider yourself slapped ( lightly) canned beans? MOI? Unheard of Posts: 9443 | From: USA...... | Registered: Jun 2006
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Micky that is oldschool and I love it. Reminds me of a friend I have in Cairo. He is also a fuul purist, he cooks his beans overnight. He makes his own yogurt from scratch too. Almost everything. He helped me out once in a matter and to show my appreciation I bought him a goat A small chubby one One day his maid appears and she has this tray with about half the goat baked deliciously. Embarrassed and all I took it. I was embarrassed because the goat was for him, long story short I ate goat for a week. Anyhow I like canned shell-less fava beans (bidoon il ishra) for simplicity sake, but always fry garlic, onions, tomatoes, and proper seasoning. Even sometimes garnish fuul with sliced egg similar to what you wrote above, often with fresh cliantro, extra olive oil - yummy. May just make the fuul from raw beans one day .
I make Foosulya (Kidney Beans NON-Sweetened) the same way and almost always with green spicy chillies.
Your recipe above is authentic home-made fuul Toohfah!
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ok ok people ..hubby and i went to our favorite market yesterday and i got the canned fava beans.( i do have both)...both are delish, but you know me...i like the OLD SCHOOL WAY., when i have time Exiiled..., hubby bought chicken livers also. he loves them.. so i should just use them , onion , little garlic , and a little water and fry them up.with seasonings of course? any suggestions?
Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by Chef Mick: ok ok people ..hubby and i went to our favorite market yesterday and i got the canned fava beans.( i do have both)...both are delish, but you know me...i like the OLD SCHOOL WAY., when i have time Exiiled..., hubby bought chicken livers also. he loves them.. so i should just use them , onion , little garlic , and a little water and fry them up.with seasonings of course? any suggestions?
That'll work. Make sure you include cumin (secret spice ) and also add tomatoes to the garlic/onion fry up. My wife eats chicken liver from the curry house from time to time (anemia) and it is the best recipe. I'll try to find it for you, it's an Indian-Malay recipe.
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quote:Originally posted by Chef Mick: i do have a recipe for curry liver
liver, onions, garlic yogart, tomatoes, ghee, curry ? ohhhhhhhhhhhhh i never forget the cumin
Sounds delicious. You can also add a little chopped fresh ginger, red pepper, ground coriander for more bite.
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OMG .....awesome...i made eggs with the laughing cow cheese ( he loves ).and the livers , put them all in a pita , and scarfed it down....was delish....he loves me even more now i am on an Egyptian roll now...Kofta for dinner with saffron rice
Posts: 9443 | From: USA...... | Registered: Jun 2006
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