Fuul & Tamia

Well, I got right back on that horse and decided what better recipe to try after last night's dinner debacle than Sudan's national dish: fuul and tamia. And, oyee (hooray)! They're a smashing success! Here's how I made both:


Fuul
1 can (15 oz) lima beans, rinsed and drained (I couldn't find broad or fava beans.)
2 tsp sesame oil (You can also use tahini paste, if you prefer.)
4 dates, diced
1 plum tomato, diced
1 small onion, finely diced
1 red bell pepper, diced
2 hard-boiled eggs, diced (You can also used fried eggs, if you prefer.)
4 Tbsp crumbled feta cheese
1 tsp chili powder
1 tsp ground cumin
Salt and cracked pepper, to taste.


In a medium bowl, I lightly mashed the lima beans. To that, I added the remaining ingredients, mixed it gently, and let it sit while I prepared its accompaniment.


Tamia
1 can (15 oz) chickpeas, rinsed and drained
4-5 cloves garlic, minced
1 medium onion, finely diced
1 yellow bell pepper, finely diced
Fresh cilantro, finely chopped, to taste.
2 slices wheat bread
1 tsp baking soda
2 Tbsp flour
1 tsp ground coriander
Salt and cracked pepper, to taste.


In a medium bowl, mash the chickpeas into a chunky paste. To that, add the garlic, onion, bell pepper and cilantro. Soak the bread slices with water and squeeze out the excess liquid. Break up the bread and add it to the chickpea mixture with the flour, baking soda, coriander, salt and pepper. Let sit for 15 minutes, then form into patties a few inches in diameter and no more than an inch thick. (With these measurements, you'll get about 8-9 patties.) If the mixture is too loose or sticky, you can add a little extra flour.


In a cast iron skillet, heat about 1/2" of canola oil till the surface ripples. Add 2 or 3 patties at a time and fry till golden brown, about 30 seconds on each side. Drain on a plate with a couple layers of paper towels to soak up the excess oil. Don't forget to pat the tops of the patties, as well. 


Let them cool till they're OK to handle, and use the tamia to scoop up the fuul - that's the traditional was to eat this meal.


The fuul has a fresh, herbaceous taste that pairs well with the smokier, savory tamia. Both dishes are a breeze to make, so I hope you give them a try!