Ful Nabet (فول نابت (ful nabet))
Overview
Ful nabet is an Egyptian soup of sprouted fava beans. Dried fava beans are soaked in water for half a day, with the water changed now and then, and left to sprout, which takes about two days. The sprouted beans are then boiled in water with onions and cumin until they are tender, and the soup is seasoned with salt, black pepper and a squeeze of lemon juice. Carrots and other vegetables can be added, and for a richer taste some cooks use chicken or beef broth in place of water. The beans are eaten whole in their thin, savoury broth, and the soup is served with eish baladi, the Egyptian flatbread, for dipping.
History
Fava beans have been a staple in Egypt for thousands of years, and the country's best known bean dish is ful medames, slowly cooked beans eaten for breakfast. Ful nabet, nabet meaning sprouted, is the soupy home dish of the same bean. It is most popular in the colder months, and Egyptian families traditionally cook it for anyone who is unwell.
Main ingredients
Sprouted fava beans, onion, cumin, lemon. The soup is built on sprouted fava bean soup and is usually served hot. Diet: vegan; usually gluten-free.
Explore: More soups from Egypt
Recipe
Method
- 112 h
Soak the beans in water for 8 to 12 hours, changing the water from time to time.
- 2
Drain and leave them in a covered bowl, rinsing once or twice a day, for about two days until they sprout.
- 3
Put the sprouted beans in a pot with the onion, cumin, carrot and 2 l water and bring to the boil.
- 460 min
Simmer for 45 to 60 minutes until the beans are tender.
- 5
Season with salt and pepper, add a squeeze of lemon and serve with bread.
- ✓
Serve. About 1h 15m from start to bowl.
In short: Ful Nabet is a bean, pea or lentil soup from Egypt, in Northern Africa, made mainly with sprouted fava beans, onion and cumin. It is vegan and is usually served hot.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
