No other breakfast represents North African tradition like the famous Egyptian Ful. Made of fava beans, this popular Egyptian dish has an unique taste. Ful is very popular in Egypt, eaten by almost everybody every morning.
It is scooped into small loaves of flatbread and sold by Ful carts and Ful restaurants to people on their way to work. It is served in exotic bowls topped with oil and alongside hot bread fresh from the oven in fancy restaurants.
- 1 cup Dry whole fava beans soaked overnight
- 4 tablespoons Orange lentils
- 2 tablespoons Rice
- 2 Lemons juiced
- 1 Onion halved
- 4 cloves Garlic halved
- 1 cup Ful
- ¼ cup Tahini sesame paste
- 1 Tomato diced
- 1 Onion thinly sliced
- 2 cloves Garlic finely chopped
- ½ cup Parsley finely chopped
- 2 tablespoons Olive oil
- More parsley for garnish
- Rinse the beans and put into a thick dutch oven.
- Cover fava beans with water, add onions and garlic, and bring to a boil.
- Rinse lentils and rice, then add to the boiling pot of water with lemon juice and lemon peel.
- Turn the heat to the lowest setting and cook for 5-6 hours.
- Check on the beans every hour, and see if more water is needed.
- Let the beans cool down and divide them into individual bowls, each containing 1 cup of Ful and some cooking juices.
- Add the Ful and tahini paste to a pan and simmer for 10 minutes on a medium flame.
- Transfer to a large platter and mash with a fork. Depending on your preferred texture, you can mash it as finely or as roughly as you like.
- Chop the spring onions, tomatoes, garlic, and parsley.
- Add to the mashed Ful and stir.
- Top with olive oil and chopped parsley.