Served by a Sudanese friend one Ramadan, on top of a mountain in Yemen – one of the best meals I’ve ever had.
- You’ll need a couple of hard-boiled eggs; separate the whites and the yolks, and chop both very finely. Finely chop a good handful of finely chopped fresh coriander or parsley (flat-leaved, by preference).
- Take enough cooked ful for four people, and mash roughly with 1-2 tablespoons of smooth peanut butter (unsweetened, if possible), salt and pepper to taste. Heat through in a large skillet.
- Smooth the ful in the skillet, so that there is a very slight “ridge” round the edge; drizzle over a little olive oil. Sprinkle the chopped egg yolk in a circle in the middle, the chopped egg whites in a circle round this, and the chopped herb in a third circle. Serve the skillet, accompanied by warmed pitta breads and a simple salad – definitely a meal to be eaten by hand from the communal dish!