Foule Tahini Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Foule Tahini Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups dried fava beans (or canned cooked fava beans); 6 cups water (for soaking/cooking) or low-sodium vegetable broth; 2 tbs extra-virgin olive oil; 1 unit yellow onion, finely chopped; 3 unit garlic cloves, minced; 1 tsp ground cumin; 0.5 tsp ground coriander (optional); 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs lemon juice, fresh; 0.75 cups plain Greek yogurt (full-fat or 2%); 3 tbs tahini (well-stirred); 1 tbs water (to thin tahini if needed); 1 tsp lemon juice (for tahini mix); 0.5 cloves garlic, very finely minced (for tahini-yogurt, optional); 1 tbs extra-virgin olive oil (for drizzling); 2 tbs fresh parsley, finely chopped (for garnish); 0.5 tsp sumac or smoked paprika (optional, for finishing); 0.5 cups chopped tomatoes (optional, for serving)

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time1h 30m

Serves4

As above, served with a touch of yoghurt and tahin.

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Ingredients

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Foule (stewed fava beans)

2 cups dried fava beans (or canned cooked fava beans)

6 cups water (for soaking/cooking) or low-sodium vegetable broth

2 tbs extra-virgin olive oil

1 unit yellow onion, finely chopped

3 unit Garlic cloves, minced

1 tsp Ground cumin

1/2 tsp ground coriander (optional)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs lemon juice, fresh

Tahin-Yogurt Topping & Garnish

3/4 cups plain Greek yogurt (full-fat or 2%)

3 tbs tahini (well-stirred)

1 tbs water (to thin tahini if needed)

1 tsp lemon juice (for tahini mix)

1/2 cloves garlic, very finely minced (for tahini-yogurt, optional)

1 tbs extra-virgin olive oil (for drizzling)

2 tbs fresh parsley, finely chopped (for garnish)

1/2 tsp sumac or smoked paprika (optional, for finishing)

1/2 cups chopped tomatoes (optional, for serving)

Method

Foule (stewed fava beans)

Soak or prepare beans

If using dried fava beans: sort and rinse 2 cups dried fava beans. Place in a large bowl, cover with cold water by several inches and soak 8–12 hours or overnight. Drain and rinse before cooking. If using canned/cooked fava beans, skip soaking and drain/rinse the beans and reduce cooking time in the next step.

Cook beans

Place the soaked and drained dried fava beans in a large saucepan with 6 cups water or vegetable broth. Bring to a simmer over medium-high heat, then reduce to a low simmer. Cook uncovered for 45–60 minutes until very tender and beginning to break down. If using canned beans, simmer 10–15 minutes just to heat through and allow flavors to meld.

Sauté aromatics

While beans are cooking (or once canned beans are heating), heat 2 tbs olive oil in a wide skillet over medium heat. Add the finely chopped onion and sauté 6–8 minutes until soft and translucent. Add 3 minced garlic cloves and sauté 30–60 seconds until fragrant but not browned.

Combine and season

When beans are tender, transfer about half of the cooked beans to the skillet with the onions (reserve the other half whole for texture) and mash lightly with a potato masher or back of a spoon to create a mix of mashed and whole beans. Add 1 tsp ground cumin, 1/2 tsp ground coriander (if using), 1.5 tsp salt and 1/2 tsp black pepper. Stir to combine and simmer together 5–8 minutes so the flavors meld. If mixture looks dry, add 1/4–1/2 cup of cooking liquid to reach a thick stew consistency.

Finish with lemon and oil

Remove from heat and stir in 2 tbs fresh lemon juice and 1 tbs olive oil. Taste and adjust seasoning (more salt, pepper, or lemon) as needed. Keep warm.

Tahin-Yogurt Topping & Garnish

Prepare tahini-yogurt sauce

In a small bowl whisk together 0.75 cup Greek yogurt and 3 tbs tahini until smooth. If the tahini is very thick, add up to 1 tbs water, whisking until the texture is creamy and pourable. Stir in 1 tsp lemon juice and the optional 1/2 minced garlic clove for a gentle garlic note. Season to taste with a pinch of salt.

Plate and garnish

Spoon the warm foul into a shallow serving dish, making a slight well in the center. Dollop or spread 2–3 tbs of the tahini-yogurt mixture over the top (or serve on the side). Drizzle 1 tbs extra-virgin olive oil over the tahini and beans. Scatter the 2 tbs chopped fresh parsley, sprinkle 1/2 tsp sumac or smoked paprika if using, and add the optional 1/2 cup chopped tomatoes around the edge for freshness.