Sides & Vegetables · African & Middle Eastern

Ful Medames

Name: Ful Medames
Total time: 20 min
Yield: 2
Ingredients: 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)

7 ingredients · 20 minutes · 2 servings

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VegetarianVeganPescatarianNo porkNo alcohol

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)

Method

simmer8 min
beans very tender and liquid reduced to a shallow coating
Warm 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 min
roughly half the beans broken down, half still distinct
Mash 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 min
garlic and cumin evenly distributed
Stir 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 min
bright, rich and spoonable
Remove 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 min
surface glossy and herb-flecked
Spoon into a shallow bowl, drizzle with the remaining olive oil and scatter with parsley. Serve hot or warm with bread if desired.