yemeni foul w/fry bread + harissa

Pronounced “fool,” this fava bean dish holds many hearts in Yemen and beyond. Fava beans (with their skins on) are traditional, but you can substitute any other type of bean and make something similar. For dipping and sopping up the beans, also try pita, flatbread, garlic-rubbed toast, or even leftover pizza dough rolled and baked or pan fried. I’ve left this foul unspiced (except for the cumin, which feels essential). Garnish with Chili Oil (page 39), or leave it as mild as mild can be, depending on your taste. Match this dish up with whatever vegetable you have on hand—try it raw and cut thinly, dressed with a squeeze of lemon and glug of olive oil—or really anything else you want to eat that day.

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Step 1

Whisk together the dry ingredients and then add the milk to make a soft dough. Divide into four equal pieces and roll into balls. Roll or stretch each ball into a circle about 1/2 in [12 mm] thick.

Step 2

Heat the oil to 350°F [180°C] in a frying pan or deeper pot and fry the bread until golden brown, about 2 minutes. Flip and brown the other side. Transfer to a wire rack or paper towels on a sheet pan to let drain. Serve warm or at room temperature.

Step 3

Place the fava beans in a pot and cover with water by 2 in [5 cm]. Bring to a boil, lower to a simmer, and cook until tender enough to be mushed with a fork, about 2 hours (longer if unsoaked). Add the olive oil, garlic, cumin seed, and salt and lightly purée the beans and their liquid to make a chunky paste.

Step 4

Transfer to a serving bowl and serve with any of the following pairing options, a hearty spoonful of harissa, and the fry bread.