Recipe by Um ahmad al gimzawie
Traditional Arabic breakfast dish usually served with warm pita, zaatar (dried oregano with sesame seeds), lebene, green olives, and other sides. You can also add jalapeno in this dish (my dad likes his foul spicy)
Top Review by Mirj
One of my most favorite breakfasts! I used fresh coriander instead of the parsley and fresh hot Moroccan peppers, and topped it all with lots of za'atar. Mopped it all up with a soft, hot pita fresh from the bakery, and washed it down with some Turkish coffee flavored with cardamom. One of the most perfect Middle Eastern breakfasts there is, thanks!
- 1 (15 ounce) can fava beans
- 3 chopped garlic cloves
- 2 -3 tablespoons tahini
- 1 lemon
- olive oil
- 1 tablespoon chopped fresh parsley (optional)
- 1 -2 teaspoon chopped jalapeno (optional)
Directions See How It's Made
- Drain water from beans, rinse beans, then place on stove top and bring to boil.
- Mean while place garlic, and jalapeno in bowl, and mash the two of them.
- Drain boiled beans, and add on top of garlic and mash until you get a thick paste.
- Add lemon juice and tahini, mix together.
- Gradually add water until mix becomes to a good consistency.
- Salt to taste, and stir in optional parsley, or leave to decorate the top of the foul.
- Place foul in plate and add olive oil on top. Serve with warm pita. Enjoy.