Fūl

Fūl is the first food of his people My Armo made for me. I never heard of fūl or the other names that it more commonly goes by in the US, fava beans or broad beans. The flavor was lemony, with fruity olive oil against a bold legume that was earthy and hints of bitterness. I enjoyed it for sure, but over the years it became a comforting staple for me. On those days that I’m hungry and have no time, I reach for the fūl.

It’s an Arabic breakfast and a slew of sides always accompanies it, keeping it fresh, inviting, and colorful. The recipe for the actual bean is nearly a joke how simple it is, but the sides are just as important as the bean.

Serve it with Persian cucumbers, olives (the kind in olive oil in the deli section and not jar), grape tomatoes, feta (in brine, preferable sheep although I prefer cow), and radishes. Toasted pita bread is always a must.

Fūl Ingredients
¼ c olive oil
20 ounce can of fūl, drained
1 lemon

Fūl Directions
Add ¼ c of olive oil and 20 ounce can of fūl to a frying pan and heat. When it begins to bubble, take a fork and smash the beans. You may need to add water if it gets too thick.

After they are smashed, turn off the heat. Roll a lemon under the heel of your hand while applying downward pressure. When you feel it give, cut it in half and squeeze into the pan. If you have an extremely juicy or large lemon, taste it after you squeeze half. The beans should be a little acidic.