Photograph of the finished Foul Yemeni

Middle East · Đậu fava dằm nóng nồi đất

Foul Yemeni

1 hr Hands-on time + 12 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broad beans Broad beans 1.8 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Chilli Chilli 12
  • Photograph of Onion Onion 1.6
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Lime Lime 4
  • Photograph of Fennel seeds Fennel seeds 0.7 oz
  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 24 leaves
  • Photograph of Chicken eggs Chicken eggs 8

Method

  1. 1 Soak fava beans for 12 hours, then cook for 45 minutes until tender.
  2. 2 Heat an earthenware pot over high heat, then pour in the beans and mash them right in the pot.
  3. 3 Storing beans in a hot earthenware pot is the Yemeni method, so the beans stay hot longer and develop a slight burnt smell at the bottom.
  4. 4 Crush the garlic with the chilies and tomatoes to make a separate sahawiq sauce.
  5. 5 Mix some of the sauce into the mashed beans, then crack an egg on top and toss quickly.
  6. 6 Drizzle with olive oil, squeeze in some lemon juice, and serve with thin slices of bread for scooping.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: cook the beans under high pressure for 18 minutes, then release the pressure naturally; keep mashed in the hot clay pot.

Start cooking