Ful Medames
This filling traditional breakfast food is made with dried fava beans which are mashed and seasoned, then topped with vegetables and herbs.
Equipment
- Pressure cooker or stockpot
- Frying pan, for finishing
Ingredients
For Cooking the Beans:
- 16 ounces dried small (Egyptian) fava beans (454g)
- 6 cups water (~ 1.5L)
- 1 large bay leaf
For the Ful:
- ¼ cup olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed or finely chopped (or 2-4 tsp toum)
- 1 - 2 tsp salt
- ½ tsp freshly ground black pepper
- 1½ tsp ground cumin
- your cooked beans
- 1 lemon juiced
Extras, for Garnish:
- Eggs, boiled
- Tahini sauce
- Parsley, finely chopped
- Tomatoes, diced or sliced
- Fresh green or red onion, finely chopped
- Bread, for serving
Instructions
Cooking the Beans:
- Soak your beans in water only, overnight. In the morning, drain the water, add fresh, and place in your pressure cooker or in a pot with your bay leaf. No salt should be added at this stage.
- In a pressure cooker, cook on high pressure for 35 minutes, then allow the pressure to release naturally. In a pot, bring to a boil and then simmer for 2 to 2½ hours, or until soft.
Making the Ful:
- In a large frying pan heat your olive oil and add your diced onion. Cook on medium-low heat for 20 minutes or so, until the onion is soft and caramelised, add your garlic and cook for another 5 minutes. Once this is done, add the salt, pepper, and cumin, and then your beans and lemon juice. Heat the beans through, and mash if desired.
- Serve warm with extra olive oil or tahini, and the garnishes of your choice - with warm, fresh bread.