Foul Rghif
Slow-simmered fava, garlic oil, fresh herbs
45 EGP
Our journey
Since 1980
1980
A cart on the corner
Abo Hesham starts serving foul from a single cart, slow-cooked before sunrise every day.
1994
The first storefront
Word spreads across the neighborhood, and the cart becomes a home with four walls.
2006
The recipe, perfected
Three generations refine the same pot of foul into the signature taste people line up for.
2018
A second location
Abo Hesham opens its second branch, carrying the same fire, the same recipe.
2026
The modern table
Same foul, same tameya, reimagined for a new generation of the table.
Today
