🇹 Ethiopian / Harari · Regional & Tribal Cuisine
🫘 Harari Ful and Canjeero
ሐረሪ ፉል — Harari Ful
Harari Ful — the Jugol-style fava bean breakfast of Harar, spiced with cumin, coriander, and a touch of berbere, served with Harari canjeero. The breakfast of the ancient walled city — different from Ethiopian Ful (ETH137) in its Harari spice blend.
30 minTotal time
10 minPrep
20 minCook
4Servings
290Calories
EasyDifficulty
Harari ful reflects the city's Arab connection — the fava bean tradition of the Arabian Peninsula adapted with the distinctive Harari spice blend.
Ingredients
Equipment: Saucepan
- 2 cans fava beans
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 garlic cloves — minced
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp berbere
- 2 tomatoes — diced
- ¼ cup parsley
- 1 tsp salt
Method
- Warm fava beans. Half-mash.
- Dress with olive oil, lemon, garlic, cumin, coriander, and berbere.
- Top with diced tomatoes and parsley.
- Serve with canjeero or flatbread.
Chef Tips
- The Harari berbere touch distinguishes this from standard ful.
Common Mistakes to Avoid
- Over-mashing.
The Science
See ETH137.
Nutrition (per serving)
290Calories
14gProtein
38gCarbs
10gFat
10gFiber
480mgSodium
Health Benefits
- High plant protein.
- Folate.
- Olive oil healthy fats.
Cultural Note
Harari Ful is eaten inside the ancient Jugol walls, in the narrow streets that have been used for 1,000 years — the breakfast of continuity.
Storage & Serving
Storage: Refrigerate 4 days.
Reheating: Gently.
Serve with: Harari canjeero, At Harari morning gatherings