Yemeni Foul

By • August 4, 2015 0 Comments

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Author Notes: Foul is a popular street food item throughout the Middle East & North Africa. This fava bean stew has slight differences from country to country.
There is a local Yemeni restaurant that I frequent. I used my experience there as a guide coupled with the recipe found on the Queen of Sheba blog to create this version


Serves 4

  • 4 tablespoons oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 bell pepper, chopped
  • 2 plum tomatoes, chopped
  • 19 ounces canned fava beans, drained and rinsed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • salt, to taste
  1. Heat oil in a large skillet.
  2. Add onions, garlic and bell pepper. Saute for a few minutes until onions are browned and caramelized.
  3. Add tomatoes and cook until they are soft and mushy, about 10 minutes.
  4. In the meantime, puree the beans with 1/4 cup water in a blender or food processor. They should still be a little chunky.
  5. Add the bean puree to the skillet with 1 1/4 cups of water, cumin, coriander and pepper.
  6. Simmer for 20 minutes, stirring occasionally.
  7. Add salt to taste.
  8. Serve with Yemeni bread and zahawiq, Yemeni hot sauce.

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