Ful medames - Egyptian fava beans
Ingredients
For ful medames
- 2 TBS olive oil plus more for serving
- 4 cloves garlic finely minced
- 2 tsp cumin ground
- 2 cans fava beans unseasoned
- 1 tsp kosher salt flakes or to taste
- 1 large lemon plus more if desired
Topping options
- tomato diced
- red onion or scallion finely chopped
- hot chili pepper jalapeno, serrano, Thai chili etc; finely minced
- parsley finely chopped
- tahini good quality, for drizzling
Serve with
- pita or baladi bread
Instructions
- Heat 2 tablespoons of olive oil over medium heat. Add minced garlic and fry, stirring constantly until it become aromatic. Add cumin and continue stirring for a minute or two. Do not let it burn, reduce heat if necessary.
- Add full contents of the two cans of ful, yes including the brine! Add 1 teaspoon of kosher salt (or half that amount if using table or coarse salt).
- Bring to a boil, then lower to medium-low heat and cover. Simmer until beans are very soft, approximately 15 minutes.
- Once beans are very soft, add the juice of half a lemon, and mash the beans to your desired texture. I prefer them about half mashed with a good amount of texture.
- move to serving bowl or bowls, and top with a generous drizzle of olive oil and desired toppings.
- To eat, scoop up bits with your pita bread, serve directly in the bread as a sandich, or just dig in with a spoon!