Ful Medames (Egyptian Fava Beans)
Foul mudammas or Ful Medames is a Egyptian breakfast dish. It’s a hearty stew made of mashed fava beans, chopped veg, warm spices, and tahini
- Prep time
- 15 min
- Cook time
- 1 hr 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 20-ounce cans fava beans ((or 1 1/2 cups dried, soaked overnight))
- 1 1/2 tsp kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 green bell pepper (diced)
- 1 red onion (diced)
- 2 roma tomatoes ((plum), diced)
- 1 cup tahini ((2 tbsp per serving))
- 1 cup extra virgin olive oil ((2 tbsp per serving))
- 8 pita
Instructions
- 1
If using canned fava beans (See Note 1), place in a saucepan over medium-high heat along with ½ cup water. Season with kosher salt, cumin and black pepper Cook for 10 minutes. Use a potato masher or fork to mash the fava beans, leaving it somewhat chunky. Use an immersion blender if you prefer it creamier. Season to taste.
- 2
If using dried fava beans (See Note 1), rinse and cover with water by 1 inch. Soak overnight, covered. Rinse and cook with enough water to cover by 1 inch. Bring to a boil, turn to simmer and cook, covered, for 1 hour or until tender.
- 3
Remove 1/2 cup cooking liquid. Drain beans and transfer back into pan with the reserved cooking liquid. Season with kosher salt, cumin and black pepper and simmer for 10 minutes. Use a potato masher or fork to mash the fava beans, leaving it somewhat chunky. Use an immersion blender if you prefer it creamier. Season to taste.
- 4
Remove seeds and dice the bell pepper and red onion. Slice the tomato flesh into strips, then cross wise into small dice. Set aside in bowls.
- 5
Spoon the warm fava beans in a bowl and top with the diced pepper, onion, tomatoes and a sprinkle of ground cumin and cayenne to taste. Top as desired with a generous drizzle of tahini and extra virgin olive oil.
- 6
Serve with warm pita bread, optional but preferred.