Ingredients
- 1 15 oz can of foul medammas
- 3 garlic cloves
- 3 tablespoons of extra virgin olive oil
- 1 lemon, squeezed
- 3 tablespoons of hot Aleppo red pepper for decoration
- salt to taste
Preparation
- Pour the contents of the foul can into a small pot and place over medium heat for around 10 minutes.
- Drain and place the drained foul into a small plastic bowl and beat a little till soft and mushy.
- In a separate bowl, press or beat the garlic and then mix in the squeezed lemon and olive oil.
- Add the garlic-lemon-oil mix to the foul and mix thoroughly. Add salt to taste.
- Serve in a bowl or small deep dish. Sprinkle Aleppo red pepper on top for decoration. Best if eaten with pita bread.
