48 minutes ago, ambra said:I LOVE ful, it's one of the first things I eat when I get off the plane any place that has it! Sometimes I try to make it using Italian fava beans, but it's not the same!
Nothing special about the local beans, I don't think. The only "secret" I know of is a good long soak and and a long slow cooking time. Some flavorings perhaps? Bay leaves and garlic are commonly added, some add an onion or carrot. I like it with a really peppery olive oil, but in some African countries ghee is also common. I knew of places that add lentils, to mellow the fava taste and make it more paste like as they break down.
If you like ful, do try it on top of a sharp tangy labneh, with plenty of olive oil and cumin. That's my favorite way to eat ful. Tomatoes, chilies and a boiled egg are a must. In the picture below it's a salad based on egg, pickles, onion and tahini; as well as a salad of tomatoes and chili.
