Fuul sandwiches

Fuul sandwiches

By
From
Cairo Kitchen
Serves
2
Photographer
Jonathan Gregson

Fuul is by far the most ubiquitous food in Egypt. It is eaten for breakfast, lunch and dinner, in sandwiches or on plates with baladi breads, pickles and salad on the side. Fuul is an inexpensive, excellent source of protein, which helps explain why this dish is by far the most commonly eaten food in the country. Fuul can be seasoned many different ways and each region generally has their own seasonings.

Ingredients

Quantity Ingredient
150g dried fava beans
1/2 teaspoon ground cumin
3 tablespoons olive oil
1/2 red onion, diced
6 spring onions, thinly sliced
1 tomato, quartered, seeds removed and diced
1 yellow pepper, diced
1 lemon, juiced
2 tablespoons fresh parsley, chopped
2 baladi breads
salt
freshly ground black pepper

Method

  1. Soak the fava beans in water overnight.
  2. Place the beans in a pan of salted boiling water and simmer over a low heat for 1½ hours, adding more water when needed and stirring frequently. Once the fava beans are cooked, drain.
  3. In a medium-sized pot, place the fava beans, a good pinch of salt, the cumin, olive oil, onion, spring onion, tomato and yellow pepper. Stir and let simmer over a medium heat for 10 minutes.
  4. When you are ready to serve, take off the heat, season with salt and pepper, to taste, and stir in the lemon juice and parsley.
  5. To make the sandwiches, fill the baladi breads with the warm fuul.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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