Ful medames recipe

Small brown Egyptian fava beans simmered for hours until they collapse, crushed coarsely with their skins and dressed with olive oil, lemon and cumin.

17 hours and 10 minuteseasy10 ingredients

Ingredients

• 300 g dried small brown fava beans
• 3 clove garlic
• 2 tsp ground cumin
• 1 lemon
• 4 tbsp olive oil
• 2 tbsp tahini
• 1 tomato
• 1 bunch parsley
• 1 tsp salt
• 1 pinch black pepper

How to make Ful medames

1. Soak 300 g of dried small brown fava beans (ful hammam, not the big pale broad bean) in cold water for 12 hours, then drain.
2. Cover with fresh water by 4 cm and simmer covered on the lowest heat for 4 to 6 hours, topping up the water. In Egypt this is done overnight in a narrow-necked idra pot; a pressure cooker does it in 45 minutes. Do not salt until the skins are soft.
3. The beans are ready when they crush between two fingers with no resistance and the liquid has almost gone.
4. Crush them roughly in the pot with a fork or masher, leaving plenty of whole beans and all the skins. It is a coarse stew, not a purée.
5. Stir in 3 crushed garlic cloves, 2 tsp of ground cumin, the juice of 1 lemon, 1 tsp of salt and pepper.
6. Spread in a shallow dish, pour 4 tbsp of olive oil over the top, and add 2 tbsp of tahini loosened with a little water.
7. Scatter 1 diced tomato and a handful of chopped parsley, and eat by scooping with warm baladi bread.

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