Fuul & Feta Fatteh
Fuul—fava bean stew—meets feta, fresh vegetables, and spice in Chef Eltigani’s take on fatteh, a bread-based salad dish found throughout the Middle East.
- ¼ cup sesame oil plus more for garnish
- 1 red onion chopped
- 3 medium tomatoes chopped
- 1 medium green bell pepper seeded and chopped
- 2 cans fava beans 15 oz, rinsed and drained
- 2-3 cloves garlic peeled and lightly crushed
- 1 tablespoon ground cumin plus more for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 lime juiced
- 1 baguette broken into bite-size pieces (about 4 cups torn bread)
- 1 medium cucumber peeled, seeded, and chopped
- 1 cup crumbled feta cheese
- Heat sesame oil in a medium pot over medium-low. When warm, add red onions and sauté for 5 to 7 minutes, until pieces soften and begin to brown.
- Add tomatoes and sauté for 2 minutes, then stir in bell pepper. Sauté for 5 minutes, or until tomatoes soften and break down.
- Add fava beans and 1 cup water and stir to combine. Add garlic and cumin and stir, then season with salt and pepper.
- Cover and cook for 10 to 15 minutes, until some liquid has evaporated and the stew has come together. Add lime juice, then taste and adjust seasoning as necessary.
- Lightly toast baguette pieces in a large skillet over medium heat, tossing until warmed through. Transfer to a deep, round serving bowl. Pour fava mixture over bread, then top with cucumber and feta. Finish with a drizzle of sesame oil and a sprinkle of cumin.
Adapted from <a href="https://culturecheesemag.com/article/man-mission-sudanese-food-ambassador-world/">Chef Omer Eltigani </a>, The Sudanese Kitchen