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Foul is a beloved breakfast dish in Lebanon, made primarily from fava beans. This hearty meal is often enjoyed with pita bread and various toppings, reflecting the rich culinary heritage of the region. It's a staple in Lebanese households, often served on weekends or during special occasions.
If using dried fava beans, rinse them and soak them overnight in water. The next day, drain the beans and place them in a large pot with 4 cups of fresh water. Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, or until the beans are tender. Drain and set aside.
If using canned fava beans, skip the soaking and cooking step and proceed with the recipe.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the ground cumin, ground coriander, ground paprika, ground turmeric, salt, and black pepper. Cook for another minute to toast the spices.
Add the cooked fava beans to the skillet and stir to combine with the spices. Cook for about 5-7 minutes, or until the beans are heated through and slightly softened. If the beans seem too dry, add a splash of water or vegetable broth.
Stir in the fresh lemon juice and remove from heat.
Transfer the foul to a serving dish and garnish with chopped parsley, diced tomato, finely chopped onion, pickled radishes, and sliced olives if desired.
Serve the foul warm, with pita bread or as a side dish.
Enjoy your meal!
Foul is a traditional Lebanese dish made from fava beans, typically seasoned with olive oil, garlic, and spices.
Foul has its roots in ancient Middle Eastern cuisine and is especially popular in Lebanon as a breakfast staple.
The key ingredients in Foul include dried fava beans, olive oil, garlic, cumin, coriander, paprika, and turmeric.
Foul takes approximately 75-110 minutes to prepare, especially if using dried beans.
Foul is often served with warm pita bread, fresh vegetables, and a drizzle of extra virgin olive oil.