Ful – in tomato sauce

A staple of infinite variety.


  • For 4-5 people, in a large frying pan or skillet with some olive oil, fry a couple of sliced onions, 2-4 cloves chopped garlic, (and 1-3 chopped hot green chillis, if you’re going Yemeni), gently until they are soft; add 6 tomatoes, quartered, and a chopped green pepper.
  • Add 4 ladle-fuls of cooked ful (imagine two cans of baked beans), and cook until beans are heated through, but tomatoes still retain their shape.
  • Serve in soup bowls, accompanied by pitta bread and a salad of green leaves and whole spring onions.

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