Ful Medames

Shopping list

• 400 g dried fava beans — soaked overnight

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• 1.5 l water — for cooking

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• 4 clove garlic — crushed

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• 2 tsp ground cumin

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• 2 piece lemon — juice only

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• 60 ml extra virgin olive oil

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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• 30 g fresh parsley — roughly chopped

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• 2 piece tomatoes — diced

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• 1 piece red onion — finely chopped

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• 4 piece pitta bread — warmed, for serving

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Step by step

1. 1

   Drain the soaked fava beans and rinse thoroughly under cold water.

2. 2

   Place the beans in a large heavy-bottomed pot with 1.5 litres of fresh water. Bring to a boil over high heat, then reduce to a gentle simmer.

3. 3

   Cover and cook for 2–3 hours, stirring occasionally, until the beans are completely tender and starting to break down. Add more water if needed to keep the beans just covered.

4. 4

   Once the beans are very soft, add the crushed garlic, ground cumin, and salt. Stir well and cook for another 10 minutes to allow the flavours to meld.

5. 5

   Using a potato masher or the back of a wooden spoon, roughly mash about half the beans, leaving the rest whole for texture.

6. 6

   Stir in the lemon juice and adjust seasoning with additional salt and black pepper to taste.

7. 7

   Ladle the ful medames into shallow bowls and drizzle generously with extra virgin olive oil.

8. 8

   Top each serving with chopped parsley, diced tomatoes, and red onion.

9. 9

   Serve immediately with warm pitta bread on the side for scooping.