Lebanese foul (spoken Ful) is a hearty dish made from broad beans, which is widespread throughout the Arab world. This recipe comes from Lebanon, where foul is often eaten for breakfast. It is a delicious but simple and quick dish made from mashed broad beans with garlic, onions and lots of parsley.
We ate foul for the first time in Berlin when we had breakfast with a Lebanese friend at the Big Bascha in Moabit. If you ever come to Berlin, you should definitely try the breakfast there, because the Lebanese always have a wide variety of vegan dishes. All the dishes we tried were incredibly tasty and we were round as a ball and stuffed with cardboard afterwards.
Lebanese foul not only tastes good for breakfast
If you think that foul is too hearty for breakfast, you can eat it at any other time of the day. For example, serve it with fresh flat bread, cucumber, tomato, onions, olives and fresh herbs. Soy yoghurt also goes well with it.
- 1 can broad beans alternatively black eyed peas
- 1 onion
- 1 clove garlic
- 3-4 tbsp olive oil
- Salt and pepper
- 1 tbsp lemon juice
- 1/2 bunch parsley
- Finely chop the onions. Sauté onions in a pot with a little olive oil, then squeeze the garlic clove into the pan.
- Put the beans and the liquid from the can into the pot and bring everything to a boil.
- Season with chopped parsley, salt, pepper and lemon juice.
- Serve Foul in a shallow dish. Drizzle with olive oil and and lemon juice. Decorate with finely chopped parsley and pieces of onion.
- Serve with a thin pita bread or flatbreat, cucumber, tomato, fresh mint and parsley, gherkins and olives.
If you liked this recipe for Lebanese foul, you might also like one of these other Lebanese recipes:
If you liked this recipe, you can use this picture to create a pin for Pinterest. Just select the picture and click on the Pinterest button in the upper left corner. This way you can save the recipe for later use.
You will find more delicious recipes from all over the world in our recipe section.