Foul Egyptian Beans

Cook the traditional Egyptian bean dish called foul with the help of our recipe. Chili, paprika, and cumin provide a pleasant spiciness.

4 servings


  • 400 g broad beans, dried
  • 2 onion
  • 4 cloves of garlic
  • 4 tbsp olive oil
  • 5 tbsp tahini (sesame paste)
  • 1-liter vegetable broth
  • Salt
  • pepper from the grinder
  • 1 tsp paprika powder, hot as a rose
  • chili powder
  • Ras el Hanout (spice mix)
  • Cumin (cumin), ground


  1. Soak the beans in plenty of water overnight. The next day, rinse in a colander and cook in plenty of water for 35-40 minutes until soft. Pour off and drain.
  2. While the beans are cooking, peel and dice the onions and garlic. Heat the olive oil in a saucepan, and sauté the onions and garlic in it. Add the sesame paste and deglaze with the broth.
  3. Add the drained beans, and season with salt, pepper, paprika, ras el hanout, and cumin. Simmer gently at low temperature for about 10 minutes.
  4. Lightly puree half of the soup, mix back into the rest of the soup, and season to taste. Serve sprinkled with chili powder. Serve with salads and flatbread, if desired.
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Written by Kristen Cook

I am a recipe writer, developer and food stylist with almost over 5 years of experience after completing the three term diploma at Leiths School of Food and Wine in 2015.

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