Ful – Yemeni-style

Impossible to replicate in Leeds, as it is traditionally made in pots worked out of solid rock, bound with thick metal wire, and heated to a ferocious heat.


  • In a separate pan, make a rich thick tomato sauce with
    • a chopped onion, 2-3 cloves garlic fried;
    • 6-8 tomatoes chopped, added, and fried until well-cooked (or a tin of tomatoes, or add some tomato puree);
    • Season with salt and pepper, a pinch each of ground cumin and coriander, and add 2-3 sliced hot green chillis
  • Add cooked ful (some of it mashed, if you like) – about 1 part sauce to 2 parts ful.
  • Pour into the ferociously hot stone cooking pot – with care, as the mixture will spit viciously back at you … OR
    • cook in a frypan over a medium heat, until flavours are well mixed – perhaps 10 minutes.
  • In some ful shops, you could have an egg added.  Lightly beaten, mixed in, so that it scrambles and cooks very quickly.  Superb – but, sadly, there’s no way to replicate this on a British stove top.

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