Hijazi ful qallabah with eggs
Qallabah is one of the most famous ful dishes in the Hijaz, and its name comes from the motion of tossing (qalb) the eggs into the ful over the heat.
It features strongly on suhoor tables in Mecca and Jeddah because it brings together the legumes of the ful and the protein of the eggs in a single pan.
Finely chop the onion. In a wide pan over medium heat, melt the local ghee and add the onion, stirring it for five minutes until it softens, takes on a light golden color, and becomes fragrant.
Chop the tomato and hot pepper and add them (the pepper for those who like it), and leave them over the heat for five minutes until the tomato wilts and releases its water, then most of it thickens.
Add the drained ful with the cumin, salt, and black pepper and stir, then mash about half the beans with the back of the spoon inside the pan. This partial mashing gives the qallabah its cohesive Hijazi consistency that is scooped up with bread.
Crack the eggs directly over the surface of the hot ful, then toss them into the ful with a wooden spoon in quick circular motions until they spread into white and yellow strands and cook through with the white fully set (about three minutes). From this tossing motion the dish took its name.
If the consistency is too heavy, loosen it with a quarter cup of hot water. Taste and adjust the salt, then pour the qallabah into a deep dish and sprinkle a pinch of cumin over it, and serve it immediately with hot tamees bread.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Hijazi Ful Qallabah with Eggs, and how to fix them:
The tomato water did not thicken before the ful was added. Leave it over higher heat for two minutes uncovered until it firms up.
The eggs were poured in and left without stirring. The quick circular motion right after pouring is what spreads them into fine strands.
It is missing cumin or salt. Add a pinch of freshly ground cumin, as the difference from old cumin is clear.
The ful absorbs liquids during storage. When reheating, add two spoons of hot water and stir.
It is eaten hot right after it is made, as the eggs lose their tenderness with waiting.
Two days in an airtight container, and reheat it in a pan with a little water.
Cooked egg turns rubbery after thawing.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Local ghee | Olive oil | 1:1 | A lighter version, with slightly less depth of ghee flavor |
| Canned fava beans | Home-boiled fava beans | 1:1 | Less sodium with better control over the consistency |
| Hot pepper | Chopped bell pepper | 1:1 | For those who do not like the spicy flavor |
| Tamees bread | Whole-wheat country bread | 1:1 | Higher fiber |
| Ingredient | 4 servings | 2 servings | 8 servings |
|---|---|---|---|
| Fava beans (ful) | 400 g | 200 g | 800 g |
| Eggs | 3 | 2 | 6 |
| Tomatoes | 150 g | 80 g | 300 g |
The eggs go in at the end of cooking, not the beginning: if added early with the runny tomato they break down and turn watery. Wait until the ful firms up, then toss the eggs into it.
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