Ful Medames
HB-0964 · Hand-built original · Egyptian
EgyptianVegetarianVegetarianVeganGluten-freeDairy-freeEgg-freeHigh Fiber
Main ingredient: beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 cups cooked broad (fava) beans, drained, cooking liquid reserved (about 2 x 14 oz cans)
- 1/3 cup flat-leaf parsley, finely chopped
- 3 tbsp extra-virgin olive oil, plus extra to serve
- 3 lemons, juiced
- 4 garlic cloves, crushed to a paste
- 1 tsp ground cumin
- 1 tsp fine salt, plus more to taste
Method
- Put the beans and a splash of their liquid in a saucepan over medium heat and warm through for 5–7 minutes until steaming and starting to soften.
- Take the pan off the heat and mash roughly with a fork or potato masher, leaving plenty of whole beans for texture; loosen with more bean liquid until spoonable but not soupy.
- Stir in the garlic, cumin, salt, lemon juice and olive oil. Taste and adjust the lemon and salt — it should be bright and savoury.
- Return to low heat for 2 minutes just to take the raw edge off the garlic, without boiling.
- Spoon into warm shallow bowls, scatter with the parsley and finish with a generous drizzle of olive oil.
- Serve at once with warm flatbread, and lemon wedges, chopped tomato, onion or a boiled egg alongside if you like.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).