Ful Medames
Jump to recipeIngredients
- 2 cups dried fava beans, soaked overnight and drained
- 6 cups water
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 3 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 tsp cayenne pepper
- 2 tbsp fresh parsley, finely chopped
- 1 medium tomato, diced
- 1/2 small red onion, finely diced
- 4 hard-boiled eggs, for serving
- Warm pita bread, for serving
Instructions
- 1
Place the soaked and drained fava beans in a large pot with 6 cups of fresh water. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beans are completely tender and starting to break down.
- 2
Once the beans are tender, drain most of the cooking liquid, reserving about 1/2 cup in the pot. Use a potato masher or fork to partially mash the beans, leaving some whole for texture.
- 3
Add the minced garlic, ground cumin, salt, black pepper, and cayenne pepper to the beans. Stir well and cook over low heat for an additional 5 minutes to allow the flavors to meld.
- 4
Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with additional salt, lemon, or cumin as desired.
- 5
Divide the ful medames among four serving bowls. Drizzle each portion generously with olive oil and top with diced tomatoes, red onion, and fresh parsley.
- 6
Serve immediately with hard-boiled eggs on the side and warm pita bread for scooping.