FoodLife & Style

Ramdan Recipe: Ful with garlic and cream

I tasted this combination at a restaurant last Ramadan and spent the entire month trying to recreate it. A very simple but unlikely mixture, the cream and garlic add smoothness to the ful.


1 can of plain ful medames

½ small carton of cooking cream or 1 large spoon of ‘fresh cream’ – eshta

3 cloves of garlic, smushed

salt and pepper to taste

drizzle of olive oil


  1. Empty can of ful into a small pot over a medium flame.
  2. Add in three cloves of smushed garlic.
  3. Allow ful to simmer while breaking beans apart by squashing them with a fork or a wooden spoon.
  4. After 10 minutes of simmering, add in cream and stir through. Allow to simmer for another five minutes.
  5. Pour into a deep dish and break beans apart with a fork until no whole beans are left.
  6. Mix in salt, pepper and oil.
  7. Serve with hot baladi (pita) bread and enjoy!

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