Ful Medames
An Egyptian dish of warmed fava beans, mashed with garlic, lemon, olive oil and cumin to a thick but textured consistency.
Ingredients
- canned fava beans800 g
- water120 ml
- garlic2 cloves
- lemon juice30 ml
- olive oil60 ml
- ground cumin1 tsp
- parsley20 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Transfer the canned fava beans along with 100 ml water into a saucepan and warm over low heat for 10 minutes, without letting it come to a rolling boil.
Add the crushed garlic, cumin, salt and black pepper; stir and simmer for another 5 minutes to mellow the garlic's sharpness.
Mash about a third of the beans right in the saucepan with a potato masher, leaving the rest whole so the ful has a thick, textured consistency.
Remove the saucepan from the heat, stir in the lemon juice and 30 ml olive oil, and add another 20 ml water if you'd like a softer consistency.
Spoon the ful medames into bowls, drizzle with the remaining olive oil and sprinkle with finely chopped parsley.
Serve hot right after cooking; let diners add extra salt, black pepper or a squeeze more lemon juice at the table as needed.
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