Al-Masri al-Yum recently attended a brunch, “Brekkie with Mama,” which might more aptly’ve been titled “Much Ado About Pancakes,” but we digress. The pancakes were delightful, though they were, in the final analysis, simply a vehicle for some contraband maple syrup smuggled in from the cold, cold north. (It should be noted that we take a soft editorial line on foods, like pancakes and some french fries, that function as condiment conveyance devices.)
Pancakes notwithstanding, the real star of the brunch, in the eyes of many, was the fuul whipped up by the guest of honor, Umm Lady HaSha.
We understand that some readers may question why one would ever make fuul at home, considering its abundance in the streets and alleys of this fair city. The answer is simple: Unlike people, all fuul is not created equal, and it can sometimes be risky to order fuul from an unknown address. Furthermore, this is not your standard fuul recipe, but a triumph of Iraqi-Egyptian fusion cuisine.
Recipe after the jump.
Umm Lady HaSha’s Fuul
The recipe as written will feed a brunch full of hungry people. Feel free to scale up or down as you wish.
2 tbsp vegetable or olive oil
4 chopped onions
4 garlic cloves, chopped fine
1 green pepper, coarse chopped
3 tomatoes, diced or 1 can diced tomatoes
.5 tsp of salt, pepper and cumin
4 cans of fuul (not the mashed beans, the cans with the whole beans. They are called “fuul medammis bil-khalta al-misriyya”)
2 tbsp tomato paste
Juice of 1 lime
Saute the onions in oil on low heat.
Add garlic and pepper.
Add tomatoes and spices.
Add fuul and tomato paste.
Stir occasionally, maintaining low heat throughout.
Add lime juice.
Taste it. Add more spices or lime to taste.