Ful Medames | FoodieAtlas

Ingredients

2 cups dried fava beans, soaked overnight
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground chili powder (optional)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/4 cup lemon juice (about 2 lemons)
1/4 cup fresh parsley, chopped
3 tablespoons tahini (optional)
2 hard-boiled eggs, chopped (optional)
1 tomato, diced (optional)
Extra virgin olive oil (for drizzling)

Instructions

Cook the Fava Beans

Drain the soaked fava beans and rinse them well.

In a large pot, add the fava beans and enough water to cover them by about 2 inches.

Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, or until the beans are tender. Skim off any foam that forms on the surface.

Prepare the Aromatics

In a skillet, heat the olive oil over medium heat.

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Season the Beans

Once the beans are tender, drain any excess water, leaving just a little bit of cooking liquid to keep the beans moist.

Add the sautéed onion and garlic to the beans.

Stir in the ground cumin, ground coriander, ground chili powder (if using), salt, and black pepper.

Use a masher or the back of a spoon to slightly mash some of the beans, leaving most of them whole.

Add Flavorings

Stir in the lemon juice and chopped parsley.

If using, mix in the tahini for extra creaminess.

Serve

Transfer the ful medames to a serving dish.

Top with chopped hard-boiled eggs and diced tomato, if desired.

Drizzle generously with extra virgin olive oil.