Ful Medames
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup |  cooked fava beans, drained with liquid reserved |
| 3 tbsp | extra-virgin olive oil |
| 3 tbsp |  fresh lemon juice |
| 2 clove |  garlic (finely grated) |
| 1 ½ tsp |  ground cumin |
| ¾ tsp | salt |
| ¼ cup |  fresh parsley (chopped) |
Steps
- Simmer8 minbeans very tender and liquid reduced to a shallow coatingWarm the fava beans with a few tablespoons of their reserved liquid over gentle heat. Simmer until the beans are fully tender; excess water makes the finished ful thin instead of creamy.
- Mash3 minroughly half the beans broken down, half still distinctMash part of the beans directly in the pan, leaving plenty whole. The released starch should thicken the remaining liquid without turning the dish into a smooth puree.
- Season2 mingarlic and cumin evenly distributedStir in garlic, cumin and salt while the beans are hot. Add a spoonful of reserved liquid only if the mixture is too stiff to spoon.
- Mix2 minbright, rich and spoonableRemove from the heat and fold in lemon juice and most of the olive oil. Finishing the acid and oil late preserves their brightness instead of cooking them flat.
- Top1 minsurface glossy and herb-fleckedSpoon into a shallow bowl, drizzle with the remaining olive oil and scatter with parsley. Serve hot or warm with bread if desired.