One of our special vegetable dishes hardly needs any cooking. In fact, what’s interesting about this dish, is that the green ful cooks in hot water for about ten minutes, while the peas are left uncooked, and slightly steam when they are mixed with the cooked, steaming-hot ful. Add some lemon juice and zatar, and it’s finished, and very very tasty. Moroccan Jews consider green ful to be one of Passover’s festive dishes, and they sometimes make it into a special soup and even garnish the table with it (here are some other Moroccan traditions). Our recipe is much simpler. Of course, it only works if the peas are super-fresh and can be eaten raw.
Place ful, in pods, in a pot of hot water. Bring to a boil, then lower the heat and simmer a bit more – ten minutes in total. During that time, take peas out of pods and place in serving bowls.
When ful is ready, take out of pods and put hot ful right into bowl. Mix with peas. Add lemon juice and zatar to taste.
Variation: this would work like magic with some tchina.