Egyptian Ful Medames
A hearty Egyptian breakfast staple made with slow-cooked fava beans, seasoned with aromatic spices and garnished with fresh herbs and vegetables.
Ingredients
- 2 cans canned fava beans (ful medames), drained
- 4 garlic cloves, minced
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tomato, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/2 tsp paprika
- 2 tbsp tahini paste
- 4 warm pita bread (for serving)
- 4 hard-boiled eggs (optional), halved
Instructions
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1
Drain the 2 cans fava beans but reserve about 1/4 cup of the liquid for later use.
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2
In a medium saucepan over medium heat, add the drained fava beans and the reserved liquid. Bring to a gentle simmer.
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3
Using a potato masher or fork, partially mash the beans, leaving some whole for texture.
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4
Add the 4 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper to the beans. Stir well to combine.
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5
Simmer for about 10 minutes, stirring occasionally to prevent sticking. If the mixture becomes too thick, add a little water.
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6
Remove from heat and stir in half the 1 juiced lemon and 2 tablespoons of extra virgin olive oil. Taste and adjust seasonings if needed.
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7
In a small bowl, whisk together the 2 tbsp tahini paste with the remaining lemon juice and 1 tablespoon of water to create a drizzling consistency.
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8
To serve, transfer the warm ful medames to serving bowls. Drizzle with the remaining extra virgin olive oil and the tahini sauce.
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9
Garnish with 2 diced tomato, 1/2 finely diced red onion, and 1/4 cup chopped fresh parsley. Sprinkle with a pinch of paprika.
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10
Serve immediately with 4 warm pita bread (for serving) and 4 halved hard-boiled eggs (optional) on the side if desired.