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A Traditional Dish of Egypt
Ful Medames is a traditional dish of Egypt that is enjoyed by many locals and tourists alike. The dish is made from fava beans, which are cooked slowly in a large pot with spices and other ingredients. It is typically served hot, with bread, salad, and other accompaniments.
Making the Ful Medames Dish
Start by soaking the fava beans overnight to soften them. The next day, cook the beans in a large pot with water, garlic, cumin, and your choice of spices until they turn soft and tender. For extra flavor, some recipes include tomatoes, onions, and a splash of lemon juice.
After cooking the beans, mash them slightly with a fork or spoon to create a thick,
creamy texture. Season with salt, pepper, and any spices or herbs you like. Many people top the dish with a spoonful of tahini or a drizzle of olive oil for extra richness and flavor.
Served for Breakfast or Lunch
Enjoy Ful Medames for breakfast or lunch, typically with pita or baladi bread. Pair it with a simple tomato and cucumber salad tossed in lemon juice and olive oil. Common sides include boiled eggs, pickles, and a splash of hot sauce.
A Filling and Nutritious Dish
One of the great things about Ful Medames is that it is both filling and nutritious. Fava beans are a good source of protein, fiber, and vitamins, making this dish a healthy choice that will keep you full and satisfied for hours. It is also a great vegetarian option, as it is free from meat and animal products.
A Delicious and Satisfying Dish
In conclusion, Ful Medames is a delicious and satisfying dish that is a staple of Egyptian cuisine. It is easy to make, nutritious, and can be enjoyed at any time of day. If you are looking to try something new and flavourful, give Ful Medames a try – you won’t be disappointed!
Ingredients:
400g can fava beans (available online) or broad beans 1 small onion, finely chopped 2 garlic cloves, crushed 100ml olive oil 2 tsp ground cumin 1 tsp chilli flakes 2 large, ripe tomatoes, roughly chopped (or 200g can of chopped tomatoes, if tomatoes aren’t in season) ½ lemon, juiced
2 tbsp tahini
Method:
- Drain the beans and rinse. Fill the empty, clean can with water and pour into a saucepan with the beans. Bring them to the boil to warm through, then take them off the heat.
- Meanwhile, in a separate medium frying pan, gently fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins, then add 2 tsp sea salt flakes, the cumin, chilli flakes and tomatoes. Drain the beans, reserving some of the cooking liquid. Add to the onion mixture and cook over a low heat for 30 mins, stirring often and adding some of the cooking liquid if it looks dry.
- Using a potato masher, mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a chunky, soft purée. If it splits slightly, mix in a drop of cold water.
- Serve the ful medames hot with a drizzle of olive oil, diced tomatoes, chopped parsley, and a sprinkle of cumin on top. You can also serve it with pita bread or Egyptian baladi bread. Enjoy your delicious Egyptian breakfast!
