Kristen Cook
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Cook the traditional Egyptian bean dish called foul with the help of our recipe. Chili, paprika, and cumin provide a pleasant spiciness.
4 servings
Ingredients
- 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
Preparation
- 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.
- 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.
- Add the drained beans, and season with salt, pepper, paprika, ras el hanout, and cumin. Simmer gently at low temperature for about 10 minutes.
- 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.
