There are few dishes that capture the spirit of a true Mediterranean breakfast like Phool. Known widely as Ful Medames, this ancient fava bean stew has nourished families across Egypt, the Levant, and the Arabian Peninsula for thousands of years. Humble in ingredients yet deeply satisfying, it embodies everything we value about traditional Mediterranean cooking: simplicity, plant-forward nourishment, bold flavor, and generous olive oil. Chef Zohar Arama of Yalla Restaurant in Brattleboro, Vermont, grew up eating Phool […]

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