Saudi Foul with Ghee and Cumin

1Preparation

1. Drain the fava beans from the can liquid and rinse them with water.
2. Dice the tomato small.
3. Finely chop the half onion.
4. Slice the green chili into thin rings.

2Cooking

1. Put the beans and water in a pot and heat until bubbling and hot right through.

   🔥 medium heat⏱ 6 min timer
2. Mash about half the beans in the pot with a masher until creamy, leaving some beans whole.

   🔥 low heat⏱ 2 min timer
3. Melt 2 tbsp ghee in a small pan, add the garlic and stir until fragrant, before it colours.

   🔥 medium heat⏱ 1 min timer
4. Add the cumin to the ghee, stir for a few seconds, then pour it over the beans.

   🔥 low heat⏱ 1 min timer
5. Add the salt and lemon juice, stir and simmer gently until slightly thickened.

   🔥 low heat⏱ 3 min timer

3Serving

1. Ladle the foul into serving bowls.
2. Top with the tomato, onion and green chili, then drizzle over the melted ghee and sprinkle the cumin.
3. Serve hot with tamees bread or Arabic flatbread.

💡 Tips & common mistakes

• Common mistake: burning the garlic in the ghee makes the foul bitter. Take it off the heat as soon as it smells fragrant.
• Do not mash all the beans; leaving some whole gives the familiar texture.
• If the foul gets too thick, loosen it with a little hot water.

🔁 Substitutions

• Olive oil can replace the ghee.
• Add a spoonful of tahini when serving for a richer taste.