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Shahan ful, also known as just ful, is a breakfast dish popular in Somalia, Ethiopia, South Sudan, Sudan, and other countries in the Horn of Africa.
It is made by gently simmering fava beans in water and is thought to have originated in Sudan.
The beans are crushed into a rough paste after they have softened. In addition to yogurt, feta cheese, olive oil, tesmi, berbere, lemon juice, cumin, and chili pepper, it is frequently served with chopped green onions, tomatoes, and hot green peppers. It is typically consumed with a bread roll and without the use of utensils. It is well-liked during Ramadan and various Lenten seasons. The dish is comparable to the well-known Egyptian dish ful medames.
- 1 tbsp vegetable oil
- 1 small yellow onion minced
- 1 large clove garlic minced
- 1 1/2 tsp berbere Ethiopian spice blend
- 1/2 tsp freshly ground
- black pepper
- 1/4 tsp ground cumin
- 1 can 19 oz/540 mL fava beans (ful medammas), undrained
- 1 tsp ghee clarified butter; optional
- 1/4 cup plain yogurt
- 1 to mato diced
- 1 jalapeño pepper or fresh green
- chili with seeds, minced
- 2 crusty Italian rolls or other white buns optional
- In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 7 minutes. Add the berbere, black pepper and cumin and cook, stirring, for 1 minute.
- Add the fava beans, with their juices, and cook, stirring often, for 10 minutes. Reduce the heat to low and cook, stirring constantly, until the mixture is very thick, about 5 minutes. If the fava beans don’t break down, mash them with a wooden spoon. Stir in the ghee (if using), then remove from the heat.
- Divide the fava bean mixture between 2 bowls. Top each with large dollop of yogurt, a pile of tomato and a pile of jalapeño or chilies. To eat, stir the toppings into the fava beans and eat with a roll (if using).