Ful medames

9 Jul

ful medames

Mashed fava beans for breakfast… and why not?

It’s only a small step from the baked beans slopped onto every full English served in the UK.

And Egypt’s ful medames are all the nicer for not being in a sickly sweet tomato sauce.

My recipe is adapted from the one in Claudia Roden’s The Book of Jewish Food.

Ful medames
(serves 4)

  • 2 cups dried whole fava beans
  • ¼ cup red lentils
  • 6 cloves garlic, minced
  • 1 tsp cumin
  • salt and pepper
  • olive oil, lemon wedges, hard-boiled eggs, harissa, chopped fresh parsley, to serve
  1. Soak the dried beans in fresh water overnight.
  2. Drain and rinse the beans. Transfer to a large saucepan with the red lentils and garlic, and cover with fresh water.
  3. Bring to a boil, then lower to a simmer and cook until tender, topping up the liquid if necessary.
  4. When the beans are soft, increase the heat and boil off any excess liquid. Mash lightly with a fork to thicken further.
  5. Add the cumin, and season with salt and pepper.
  6. Drizzle with olive oil and serve warm, accompanied by lemon wedges, hard-boiled eggs, harissa and chopped parsley, if desired.

Family score: 8 out of 10

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