Description
A delicious dish that is a national Egyptian dish. Coincidentally, Ful is also popular in both Singapore and Malaysia.
Ingredients
- 2 cans (400 g each) foul medames – Blend till quite fine with some water
- 150g ground beef (omit if you want to keep this vegetarian)
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp salted butter
- To Be Blended Into A Paste
- 2 large onions
- 6 cloves garlic
Toppings
- 6 sunny side up
- 2 onions – diced
- 3 green chilies- sliced
- 6 small limes – halved
Instructions
- Melt butter in a hot pan and pour in oil.
- Stir fry the blended paste until fragrant. Add in coriander powder, cumin powder and fennel powder and fry for at least 3 minutes or until the spices are fragrant.
- Add in the ground beef, if using and cook till brown.
- Mix in the blended beans.
- Add about 3/4 – 1 cup of water (depending on the consistency) and simmer for another 10 minutes.
- Season with black pepper and salt, if required.
To Serve
- Serve the dish in a deep plate and top up with a sunny side egg, diced onion, green chili and lime.
- This dish is best accompanied with slices of toasted baguette.
- Notes
- The canned beans already contain salt, so go easy on the salt.
- Ful keeps really well so you can keep a batch in the fridge and just reheat it before consuming.