Named after its main ingredient (فول, fūl, ‘broad beans’), this is one of the shortest recipes from The Sultan’s Feast, and one is left pretty much to one’s own devices. The instructions simply state that it should contain fresh thyme (‘as this reduces the broth’) and that, when the beans have finished cooking, one should crack a few eggs in. According to the author, ‘the rest is well known.’ It tastes absolutely great and can be served as a main or (cold) side.
