Fuul
(Bean Paste) Recipe

Origin: Sudan Period: Traditional

Fuul (also Ful) is the Arabic for broad (fava) beans and this dish, or versions of it, can be found throughout North and North-eastern Africa.

Ingredients

500g dried fuul musri (broad [fava] beans)
1 tbsp salt
2 dates (optional)
120ml sesame seed oil
1 tomato (optional)
1 onion (optional)
1 green pepper (optional)
50g jibna (feta cheese)
1 tsp shottar (chilli powder) [optional]
2 eggs, fried (optional)

Fuul
(Bean Paste) Preparation:

Method:

Soak the dried broad beans in water for at least 3 hours. Then drain the beans and place in a large pot. Cover with plenty of water, bring to a boil, reduce to a simmer, cover and cook for about 21/2 hours, or until the beans are soft. Drain the beans and place in a bowl or pestle and mortar and lightly mash.

Mix-in the salt, sesame oil and cubed feta cheese to form a paste then add and of the optional ingredients you desire. Finally top with the fried eggs (if using) and serve.

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