Fuul Medammes with tomato

Moushira Abdel-Malek , Tuesday 15 Mar 2022

Fuul Medammes  with tomato
Fuul Medammes with tomato

Serves 6-8


2 cups fuul medammes 

1 onion (chopped)

2 tsp crushed garlic

2 cups finely chopped red tomatoes

1/3 cup chopped green capsicum (seeded)

2 green chili pods (seeded, finely chopped), (optional)

1/2 cup parsley leaves (finely chopped)

1/2 cup coriander leaves (finely chopped)

1 tsp dried coriander

Juice of 1 lemon

2 tbsp olive oil

1 tbsp extra virgin olive oil

Salt (to taste) + ground black pepper



Heat a large empty pan.  Add olive oil over medium heat.  Add garlic and stir only for a moment, then stir in dried coriander until fragrant.  Add tomato.  Allow to reduce and slightly thicken then add capsicum, 

chili, fuul and salt; (to taste).  Allow to cook for 10 minutes. Meanwhile, mix onion, parsley, green coriander, chili and lemon juice, in a glass bowl.  Add black pepper.  Rub it well into mixture.  Remove fuul away from heat.  Stir in onion mixture. Cover.  Allow to slightly wilt in heat of pan.  Remove to serving dish.  Drizzle extra virgin olive oil on top.  Serve warm with crusty or toasted baladi bread and a tehine dip. You can serve sides of pickled aubergine, assorted pickles, baladi salad, Baba ghanouj and arugula with a squeeze of lemon.

*A version of this article appears in print in the 17 March, 2022 edition of Al-Ahram Weekly.

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