Isa's Foul

Isa's Foul

Yes, I am Japanese, so you'd think I'd be posting a lot of Japanese food.  I promise I will get to those dishes, but I have been learning how to cook Arabic food lately.  I have many wonderful Arabic friends.  One in particular has paid me a nice visit the past couple of years. :) He is my Saudi brother (xoxoxxo Mohommy).  Anyway, after his visit this year I decided I should learn how to cook some food that he likes to eat.  Being from Okinawa, we eat a lot of pork, so many of the yummy dishes that I make, my friend can not eat.  Therefore, he always gets a very limited menu, and I feel like I am not really taking care of him well.  This was my inspiration for learning to cook Arabic.  Hopefully, by the time I see him again next year, I will have a nice full menu for him to choose from.  

About this dish.  There are a million Foul recipes out there...some keep the fava beans whole and don't cook them, some puree them.  I searched many recipes and decided to just combine the things I liked in all of them and do my own thing.  My daughter, who never ever eats beans, absolutely loved this and couldn't stop eating it.  She loved it so much, she asked if it could be a weekly menu item.  lol 

1 (15oz) can of foul mudammas seasoned w/ just water and salt (liquid reserved)

1-2 tbsp sunflower oil

1 yellow onion, chopped

1 tomato, chopped

1 1/2 tsp. minced garlic

1 1/2 tbsp lemon juice

1/2 tsp each of chili powder, ground cumin , and curry powder

a pinch of each (about 1/16 tsp) ground cloves, ground turmeric, and cinnamon 

a dash of salt

parsley, chopped

olive oil for drizzling

1. In a non-stick skillet heat sunflower oil and cook onions until they are soft.

2. Add garlic and cook for about another minute.

3. Add the chopped tomato and cook for a few minutes, until the tomato starts to get softer and break up

4. Add all spices and lemon juice..stir to coat

5. Add fava beans with about 1/8 cup of the liquid from can (or more depending on how liquidy you like your foul), turn heat to low...cover and cook for about 15-20 minutes or until beans are easily mashed 

6. Place beans on a large serving dish and mash the beans.  I use the masher that I use to make mashed potatoes..it mashes the beans but leaves the tomatoes and onions chunky. (You can also puree everything in a blender, but I like mine chunky so I only mash the beans)

7. Garnish with fresh parsley and drizzle olive oil on top.  Tastes lovely with warmed pita.