Ful (beans)

Lemon, shallot, oil and feta

The world of street food, 176pp.
by Troth Wells
New Internationalist Publications, Oxford, 2005
Cooking on page 32

One of our daughters works full-time, studies part-time, plays a lot of sport and fosters dogs. She’s super busy and I sometime wonder when she sleeps. So when she was in Europe, I cleaned her house—a really good clean.

And being a nosey-parker, I couldn’t help but notice a couple of cookbooks with interesting page 32s that were crying out to be made. This was one of them.

The book includes recipes from Africa, Asia, Latin America, the Caribbean and the Middle East/North Africa. Most recipes are vegetarian and many can be adapted to be vegan.

The New Internationalist is a not-for-profit cooperative based in the United Kingdom. It is celebrating its 40th year and is backed by Oxfam and other charitable agencies. The organisation does good work and produces a lot of material. Check out their website.

In the meantime, let’s cook the Sudanese recipe on page 32.


Ful (beans)

1 cup/200 g fava or ful beans, cooked and kept warm
2 tablespoons fresh cilantro/coriander
2 hard-boiled eggs, sliced
2 scallions/spring onions, sliced
1 cup/100 g feta cheese, crumbled
juice of 1 lemon
peanut or olive oil

The World of Street Food

Place the cooked beans in a serving dish and crush them with the end of a rolling pin or spoon.

Pour over some oil and sprinkle on salt to taste. Garnish with the fresh cilantro/coriander.

Serve the eggs, scallions/spring onions and feta cheese separately, and hand round the lemon juice.

How it played out
Made as written, using tinned ful beans I bought at the Lebanese green grocer’s.

Ful (foul) beans

I adore street food and first ‘met’ this dish when I lived and travelled in Egypt and The Sudan. It’s popular throughout the Middle East and North Africa, and is especially common as an all-day breakfast dish.

Unless you buy them tinned, ful beans aren’t fast food. They need to be soaked for 24 hours and then slow cooked for another six (or for 30 minutes in a pressure cooker).

I like the fact that I usually have tinned ful and the other ingredients on hand and can make this for a quick and nourishing lunch on a busy day. That said, I think it could do with a sprinkling of chilli flakes. It just needs a bit of kick.

Travel and adventure
And if you’re interested in cuisine and travel in other lands, feel free to check out my travel blog. I’m in Kyrgyzstan at the moment.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Eggs, Pulses, Salad, Side dish, Snack, Vegetable, Vegetarian and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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