Fül (Broad Bean Paste) is a traditional Bahraini recipe for a classic puree of broad (fava) beans made with olive oil that is frequently flavoured with additional ingredients and topped with fried eggs. The full recipe is presented here and I hope you enjoy this classic Bahraini version of: Broad Bean Paste (Fül).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Fül (also Fuul) is the Arabic for broad (fava) beans and this dish, or versions of it, can be found throughout North and North-eastern Africa. In Sudan fuul is frequently served for breakfast. It is also traditionally served to break the Ramadan fast.
Soak the dried broad beans in water for at least 3 hours. Then drain the beans and place in a large pot. Cover with plenty of water, bring to a boil, reduce to a simmer, cover and cook for about 2 1/2 hours, or until the beans are soft. Drain the beans and place in a bowl or pestle and mortar and lightly mash.
Mix-in the salt, olive oil, cumin and chilli powder to form a paste then add any of the optional ingredients you desire. Finally top with the fried eggs (if using) and serve. Note that crumbled cheese is also often used as a garnish.
)
