A popular Saudi breakfast of slow-cooked fava beans served in individual stone pots, dressed with olive oil, cumin, tahini, tomatoes, and chili, eaten with fresh bread.
Ingredients
2 cups dried fava beans, soaked overnight
4 cloves garlic, minced
1/4 cup olive oil
2 tbsp tahini
2 tomatoes, diced
1 tsp cumin
1/2 tsp chili flakes
Juice of 2 lemons
Salt to taste
Fresh parsley, chopped
Warm Saudi bread for serving
Instructions
1Soak the fava beans overnight, then boil in fresh water for about 2 hours until very soft and creamy, or use a pressure cooker for 45 minutes.
2Drain most of the water, leaving enough to keep the beans saucy, and roughly mash some of the beans while leaving others whole for texture.
3Divide the beans into individual bowls and dress each with minced garlic, a generous drizzle of olive oil, tahini, cumin, and lemon juice.
4Top with diced fresh tomatoes, chili flakes, and chopped parsley, and serve immediately with warm bread for scooping and dipping.
Did You Know?
Ful shops in Saudi Arabia open as early as 4 AM to serve the pre-dawn Suhoor meal during Ramadan, and some legendary ful restaurants have been operating from the same spot for over 50 years.