One of the most traditional fava bean dishes in the Middle East and Northern Africa is Ful Medames (or Fool Mudamas in Lebanese). Best known as Egypt’s national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast. But ful, as it’s known casually, is a staple all over the Middle East and also eaten for lunch.
OK, watch this mother and son and learn to prepare Ful Medames.
By the way I use canned fava, and make sure you drain and rinse them. Then cover with water and cook the fava beans for 8 -10 minutes until “very” tender.
- 2 (15-oz.) cans fava beans, drained and rinsed
- ¼ cup fresh lemon juice
- ¼ cup olive oil, plus more to garnish
- 2 tsp. ground cumin
- ¼ tsp. cayenne
- 4 cloves garlic, peeled and mashed
- Kosher salt and freshly ground black pepper, to taste
- 2 hard-boiled eggs, cut into 6 wedges each
- 2 tbsp. finely chopped parsley
1. Place beans in a 2-qt. saucepan and cover with water by 1″. Place over medium heat, and bring to a boil; cook until beans are tender, about 8 – 10 minutes.
2. Drain beans, and transfer to a bowl; add juice, oil, cumin, cayenne, garlic, and salt and pepper. Stir until beans are lightly broken up. Transfer to a serving platter, and surround with egg wedges; drizzle with more oil, and sprinkle with parsley before serving.
Let me know how you like ful!
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