Fetat Fuul
(Broad Bean Stew) Recipe
Origin: Libya Period: Traditional
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Ingredients:
225g dried broad (fava) beans (without skins)
1kg lamb or beef, cut into small pieces
250ml passata (tomato sauce)
1 onion, chopped
5 garlic cloves, crushed
1 tsp ground cumin
sea salt, to taste
1/2 tsp turmeric
2 tbsp red chilli, finely chopped (or to taste)
ghee or olive oil to fry
1/2 loaf barley or corn bread
1 tbsp ghee to garnish
Fetat Fuul
(Broad Bean Stew) Preparation:
Method:
Soak the beans over night. The following day add to a pan of water, bring to a simmer and cook over low heat for about 90 minutes, or until tender.
In the meantime add oil or ghee to a pan and when hot stir-in the onion, passata, salt, turmeric and chilli. Bring to a simmer then add the garlic and cumin. Continue simmering for about 30 minutes, or until the meat is tender.
Drain the broad beans (retain 250ml cooking liquid) then return the beans to the pan along with the reserved cooking liquid and stir-in the meat mixture. Bring to a boil and cook for 10 minutes, or until the beans are very bread.
Cut the bread into small dice, place in a bowl and pour the bean mixture over the top. Top with 1 tbsp ghee and serve.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes for Bread... More recipes using Chillies... More recipes using Beans and Pulses... More recipes for Beef... More recipes for Lamb...
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Other recipes with meat and beans as primary ingredients:
Nkrakra
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