Egyptian Foul (Broad Beans) with Tahina
Foul is definitely a staple in Egypt! Eaten for breakfast and sometimes for lunch or dinner by millions of Egyptians every day. It is sold on every corner of practically every street in Cairo. Made in every house almost every day. Every family has their own favorite way of cooking it and a way of eating it.
Typically it is eaten with local (baladi) flat bread and tahini.
1can of broad beans (Foul)
1 medium onion
1tbs olive oil
handfull of parsley
sea salt, pepper
arugula to serve (optional)
juice of 1 lemon (or more)
pinch of cumin (optional)
sea salt , pepper
Drain and rinse the beans under running cold water. Dice the onion and tomatoes. Heat up the oil in a skillet and sauté the onions until slightly golden. Add cumin and sauté until fragrant. Add the tomatoes and season with salt and pepper. Sauté for few minutes until bubbly then add the beans. I usually smash some so it’s a mix of whole and mashed beans. Add a little water if it’s too dry. Cook for few minutes to let the beans soak up the flavors. Turn of the heat, sprinkle some fresh parsley and serve it with pita bread, tahini and some greens on the side.
To make tahini ( tahina in Egypt) mix tahini with 1/4cup of water and lemon juice . It will turn thick and lumpy once you add water. Just keep whisking it until smooth. You may need more or less water depending on the quality of tahini. Start with less. Once you adjust the thickness of the sauce season it with salt and pepper and add a pinch of cumin if using.
Serves 2 ppl.
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