A delicious and triumphant blend of Levantine and Malay cuisines This is a dish with roots in ancient Egypt. There, it started life as ful medames , the famous fava bean dish lightly seasoned with cumin, garlic and lemon. Then it was, reportedly, brought to Johor in Malaysia by Arab traders.
Source: [Guardian International](https://www.theguardian.com/food/2026/sep/05/vegetarian-kacang-pool-recipe-malaysian-bean-stew-meera-sodha)