Egyptian fava beans, foul, is a Middle Eastern dish that has a long and rich history, dating back to ancient Egypt. The dish has been enjoyed for centuries, and it is still a staple in many Middle Eastern homes today. Originally a simple peasant dish, foul has evolved over the years to become a beloved comfort food that is enjoyed by people of all backgrounds and social classes.
But wait! If you think there is only one type of foul, you could go to a local restaurant and order your foul dish. You will be in trouble!
In Egypt, you can find many types of fava beans. Even in English, you can find many names of the same dish: foul medames, ful mudammas, or ful/foul. So, here are the most popular foul types that are perfect for breakfast or brunch.
Types of Egyptian Fava Beans, Foul
- Foul with flaxseed oil or zeet el har: It’s one of the most traditional foul dishes across the Middle East, especially in Egypt. It’s rich and dense. If you are not familiar with such flavors, skip it.
- Foul with tahini: fava beans stewed with tahini, oh! It’s one of my favorites, especially if it’s soaked with garlic, lemon, and a pinch of cumin. It’s the perfect way to welcome or end a day! Yeah, it seems a lot to be digested, but the flavors will blow your mind!
- Foul Askandrani (Alexandria foul): I don’t know if this name comes from being originated in Alexandria or if it’s our way as Egyptians to name things. Anyway, foul Askandrani is mixed with veggies like tomatoes, onions, and cucumbers.
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