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Total Time
35mins
Prep 5 mins
Cook 30 mins

This is a popular breakfast and lunch food across the Middle East, but especially in Egypt. I like to heap it on toast for breakfast or spoon a little into a pita with some tahini for lunch. It's ridiculously easy, and freezes really well if you can't eat it all at once. Very versatile, it can be a side dish or a main dish, and if you can get your kids to try it, fool makes a great comfort food.

Ingredients Nutrition

Directions

  1. Stir all ingredients together in a saucepan.
  2. Bring to a boil, lower heat and simmer for 20-30 minutes, occasionally mashing the beans with the back of a large spoon.
  3. If the fool is being served for lunch, you might want to throw a little cayenne pepper or some diced chiles at this point.
  4. It's ready when the texture is somewhere between a soup and a paste - serve hot.
Most Helpful

I have had this with chopped tomato garnish. A local restaurant mashes the garlic with parsely, olive oil, kosher salt, and lemon juice in a mortar. Delicious!

4 5

I work with an Egyptian who has brought Ful to office parties. This recipe tastes authentic to me. Be sure to watch it so it doesn't burn, adding water as needed. I only cooked it ten minutes, then pureed the mixture in my food processor.

5 5

This is excellent and healthy! My oncologist says that these beans are excellent alternatives to hormone replacement therapy as they contain phyto-estrogens, which she says are not cancer causing. She ought to know as she has been trained in Kuwait, the UK and here! Thank you for this!