Foul Fattah
I am extremely privileged to be able to share this recipe with you all, as this traditional Gulf Arab fare was shared specifically with me by a revered Qatari chef called Ms Maryam Mohammed Abdulla, who wrote many quality cookery books, and her latest being A TASTE OF HOME.
https://www.amazon.co.uk/Taste-Home-light-traditional-recipes/dp/B00CPJNWL8
Ms Maryam shared many of her traditional recipes with me when we worked together several years ago, and throughout this website it will be my pleasure to share them again with you.
Ingredients
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4 Iranian tanoor bread- flatbreads
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1 litre meat stock- or plain water
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5 cloves garlic- finely chopped
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5 tbsp olive oil
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185g large broad beans (Bagilla/foul)- soaked, boiled & peeled
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½ tsp ground black pepper
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½ tsp ground allspice
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1 tsp dried herbs- marjoram, thyme or oregano
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1 onion- chopped
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2 tbsp fresh dill- chopped
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1 tsp curry powder
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185g cooked chick peas
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5 tbsp chickpea boiled water
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2 tbsp soya sauce
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600g plain yoghurt- beaten
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1 tbsp ground zaatar mix- fresh or dried thyme, sesame seeds and sumac
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Garnish
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Cherry tomatoes- pan fried or lightly grilled
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Fronds of fresh dill
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Basic Quick Beef Stock for Non Vegetarians
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Beef bones
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Handful carrots- peeled, cut into large chunks
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2 onions- peeled and quartered
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1-2 litres cold water
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Pinch turmeric powder
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Pinch cayenne powder
Instructions
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01 Cut the bread into small pieces. Place in a lightly oiled oven proof dish and soak with the meat stock.
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02 Heat 2 tbsp of olive oil in a pan and cook half the chopped garlic. Sprinkle this over the soaked bread.
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03 Scatter the peeled broad beans over the garlic bread mixture. Sprinkle with half quantities of black pepper, allspice and herbs.
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04 Heat another 2 tbsp of olive oil and cook the onions and remaining garlic. Add half the chopped dill, and remaining black pepper, allspice, dried herbs and all the curry powder. Add chick peas. Cook for 2-3 minutes and add chick pea stock and Soya sauce. Cook for a further 2 minutes. Place this all over the foul and bread mixture.
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05 Cover the dish completely with yoghurt. Top with the zaatar mixture and remaining olive oil.
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06 Bake in a moderately hot oven for 10 minutes, covered with a lid or tin foil, then remove lid and bake uncovered for a further 20 minutes.
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07 Serve hot or cold garnished with the remaining fresh dill and lightly grilled cherry tomatoes.
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Method for Quick Beef Stock
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08 Simply throw meat bones into a large pan with plenty of cold water, chopped onions, carrot and a pinch of turmeric and cayenne. Bring to the boil and simmer for a couple of hours and strain. Use as required.
Notes
This recipe is rather like a Middle Eastern version of the Italian lasagne. Stock cubes can be used if time is short to make the homemade beef stock, and pre-cooked tin chick peas ad broad beans are really helpful if in a hurry. A great dish for vegetarians BUT use vegetable stock and if you cannot find Iranian bread use thin flat Arabic style flat bread.
