Al-Ahram Weekly Online 13 - 19 December 2001 Issue No.564
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Fuul in tomato sauce

By Moushira Abdel-Malek

Ingredients:

1/2kg cooked fuul
1/2kg red ripe tomatoes (skinned and diced)
1 large onion (grated)
1tbsp chopped garlic
2tbsp chopped parsley leaves
2tbsp chopped green coriander leaves
1 cup tomato juice + 1tsp tomato paste
2tbsp corn oil + 50gms butter
salt + pepper + cumin + hot paprika (optional)

Method:

In a cooking pan, heat the oil and butter. Add the onion and stir until yellowish. Add the garlic and stir for a few seconds. Add the tomato juice and paste. Cover and simmer over low heat until sauce is thickened. Season and add the tomato dice. Stir them in and allow to cook for 5mn. Add the fuul and stir it in to mix well. Add some hot water if needed. Leave to simmer for 10mn. Remove from heat and stir in the parsley and coriander. Serve with baladi bread and baladi pickles.

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