Egyptian Ful Medames
Creamy seasoned fava beans dressed with olive oil, cumin, lemon, garlic, and fresh herbs.
Equipment
- Medium saucepan
- Potato masher
- Chef's knife
- Serving bowls
Ingredients
Ful
- 3 cups cooked fava beans or 2 cans, rinsed
- 1/2 cup water or bean liquid
- 2 cloves garlic minced
- 1 tsp ground cumin
- 2 tbsp fresh lemon juice
- 1/2 tsp fine salt or to taste
- 3 tbsp extra-virgin olive oil
Toppings
- 1 medium tomato diced
- 1/4 cup fresh parsley chopped
- 1/4 cup red onion finely diced
- 4 warm pita breads
Instructions
Warm the Beans:
- Add the fava beans, water, garlic, and cumin to a saucepan. Simmer gently for 15 minutes.
- Mash about one third of the beans with a potato masher, leaving the rest whole for texture.
Season:
- Stir in the lemon juice, salt, and half the olive oil. Taste and adjust the lemon, cumin, or salt.
- Cook for 2 more minutes until creamy but spoonable.
Serve:
- Spoon the ful into shallow bowls. Drizzle with the remaining olive oil and top with tomato, parsley, and red onion.
- Serve warm with pita bread.
Notes
- For extra silkiness, blend a small portion of the beans with their liquid before stirring them back in.
- Add chopped jalapeño or a pinch of chili flakes for heat.
Nutrition
Calories: 360kcalCarbohydrates: 48gProtein: 16gFat: 13gSaturated Fat: 2gSodium: 610mgFiber: 12gSugar: 5g