Ful – Arabic Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 800 g tomato (s)
- 800 g canned white beans (drained weiht) or the same amount freshly cooked
- 400 g onion (s)
- 3 clove (s) garlic
- 500 g sheep cheese
- some olive oil
- Sambal Oelek
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop or chop the onion and garlic and sweat them in olive oil, cut the tomatoes into pieces (or buy them chunks in a can) and add them together with the beans (for canned beans, about half of the bean water, otherwise a little of the cooking water to take). When the beans are somewhat soft, use the hand blender to go through them once.
- Cut the sheep`s cheese into cubes, add and cook for another 5 minutes. Season to taste with salt, pepper and a little sambal oelek. Be careful not to make the base too sharp!
- Serve with flatbread, but baguette or ciabatta is also possible.
- As a side dish, e.g. to lamb or other meat dishes, only add 1/3 or 1/4 of the amount as a portion size; Ful is very filling.
- The non-spicy version of Ful is also ideal for children. Adults can sharpen as much as they want with Sambal Oelek! It`s a great thing if you`re looking for a vegetarian alternative to chili con carne. In addition, it is excellent to cook in large quantities and to keep it warm for a long time. By the way, Ful also tastes very good cold as a spread.
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