Fuul herati with meatballs

Fuul herati with meatballs

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

This is a hearty dish of broad beans and meatballs stewed in a green chard sauce. In season, these beans can be snacked on raw with a side of white cheese. It is important to use young broad beans as in this recipe the beans are cooked with their pods. The younger beans are always more tender.

For the meatballs

Ingredients

Quantity Ingredient
50g pine nuts
500g minced beef
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 garlic clove, crushed
2 tablespoons fresh parsley, chopped
2 tablespoons fresh coriander, chopped
1 onion, finely chopped
salt
freshly ground black pepper

For the fuul herati

Quantity Ingredient
500g fresh young broad beans
3 garlic cloves, crushed
1 onion, chopped
3 tablespoons olive oil
1.5 litres vegetable stock

For the chard sauce

Quantity Ingredient
40g chard
2 tablespoons fresh dill, chopped
2 tablespoons fresh coriander, chopped
1 garlic clove
salt
freshly ground black pepper

Method

  1. Toast the pine nuts by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown.
  2. To make the meatballs, mix all the ingredients together with some salt and pepper and form into balls approximately the size of limes.
  3. For the broad beans, remove the central string, but keep the beans unpeeled and chop into 2 cm pieces.
  4. In a large pot, sauté the garlic and onion in the olive oil until softened, but not browned. Add the broad beans and sauté them all together for 5 minutes. Add the stock and then bring up to the boil over a high heat, then reduce the heat and simmer for 15 minutes, adding the meatballs to the simmering broth after 5 minutes.
  5. Take a soup ladle of broth and pour into a food processor. Add the chard, dill, coriander and garlic. Process until smooth and then pour back into the pot of beans. Season with salt and pepper, to taste, and simmer for 5 more minutes until heated through.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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