Cairo Classic Recipe

Soak and cook the fava beans

Rinse the dried fava beans well. Place them in a large bowl and cover with cold water by at least 5 cm (2 inches). Soak for 6–8 hours or overnight. Drain, then transfer to a heavy pot and add 1800 ml fresh water. Bring to a boil over medium-high heat, then reduce to a simmer.

Skim any foam, add 1 tsp salt, and simmer gently, partially covered, for 60–90 minutes until beans are very tender and starting to break down. Add more water as needed to keep beans just covered. When done, remove about 1 cup of the cooking liquid and reserve.

Drain most of the cooking liquid, leaving a little for creaminess. Smash or mash the beans with a potato masher or the back of a spoon until mostly smooth but still a bit chunky. For a silkier texture, pulse in a blender with a little reserved cooking liquid to reach desired creaminess, being careful not to over-puree—keep some body.

Return mashed beans to low heat, stir in crushed garlic, 2 tsp ground cumin, 1.5 tsp salt (adjust to taste), 2 tbsp olive oil, and 2 tbsp lemon juice. Warm gently for 3–5 minutes, tasting and adjusting seasoning. Remove from heat and transfer to a shallow serving plate, smoothing the surface.

Prepare tomatoes: seed if overly juicy, then finely dice to yield about 2 cups.

In a medium bowl, combine crumbled feta (1 cup) and 1/2 cup Greek yogurt. Stir until creamy and well incorporated. Fold in the 2 cups diced tomatoes, 1 tbsp olive oil, 2 tbsp finely chopped parsley, 1/2 tsp black pepper, and 1/4 tsp salt. Taste and adjust—if the feta is very salty, reduce added salt.

Chill briefly (10–15 minutes) to let flavors meld, or use immediately at room temperature.

Combine 1 diced medium tomato, 1/2 thinly sliced red onion, and 2 tbsp chopped parsley in a small bowl.

Dress with 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Toss to combine and let rest for 5–10 minutes so the onion softens slightly and the flavors marry.

Preheat a dry skillet or grill pan over medium-high heat until very hot. Lightly brush each balady bread or pita with olive oil or ghee (about 1/2 tbsp per piece).

Working one at a time, place the bread directly on the hot pan or briefly over an open flame for authentic charring. Heat 30–60 seconds per side until charred spots appear and the bread is warmed through and slightly blistered. Keep warm wrapped in a clean towel.

Assemble the Cairo Classic: Spoon a generous mound of the warm ful onto the center of a large shallow plate. Spoon about 1/2 to 3/4 cup of the creamy tomato-feta mixture across one side of the ful, leaving some ful visible.

Arrange several spoonfuls of Salata Balady on the side or on top as a garnish. Drizzle 1–2 tbsp good-quality olive oil over the ful, sprinkle extra crumbled feta (about 1/4 cup) and a pinch of chili flakes if using. Scatter fresh parsley leaves for color.

Serve immediately with charred balady bread on the side for tearing and scooping. Provide lemon wedges if diners want extra acidity.