Fuul (Broad Bean Paste)

Click on the image, above to submit to Pinterest.

Fuul (Broad Bean Paste)

Fuul (Broad Bean Paste) is a traditional Sudanese recipe for a classic puree of broad (fava) beans made with sesame oil that is frequently flavoured with additional ingredients and topped with fried eggs. The full recipe is presented here and I hope you enjoy this classic Sudanese version of: Broad Bean Paste (Fuul).

prep time

20 minutes

cook time

150 minutes

Total Time:

170 minutes

Additional Time:

(+3 hours soaking)

Serves:

Rating:

Tags : Vegetarian Recipes Spice Recipes Cheese Recipes Bean Recipes Sudan Recipes

Fuul (also Ful) is the Arabic for broad (fava) beans and this dish, or versions of it, can be found throughout North and North-eastern Africa. In Sudan fuul is frequently served for breakfast. It is also traditionally served to break the Ramadan fast.

Ingredients:

500g dried fuul musri (broad [fava] beans)
1 tbsp salt
2 dates (optional)
120ml sesame seed oil
1 tomato (optional)
1 onion (optional)
1 green bell pepper (optional)
50g jibna (feta cheese)
1 tsp shottar (chilli powder) [optional]
2 eggs, fried (optional)

Method:

Soak the dried broad beans in water for at least 3 hours. Then drain the beans and place in a large pot. Cover with plenty of water, bring to a boil, reduce to a simmer, cover and cook for about 2 1/2 hours, or until the beans are soft. Drain the beans and place in a bowl or pestle and mortar and lightly mash.

Mix-in the salt, sesame oil and cubed (or crumbled) feta cheese to form a paste then add and of the optional ingredients you desire. Finally top with the fried eggs (if using) and serve. Note that crumbled cheese is also often used as a garnish.