Ful Medames (Simmered Fava Beans)
- 5m Prep Time
- 15m Cook Time
- 20m Ready In
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2 servings This simple Egyptian bean dish is commonly served for breakfast, lunch, or dinner. It is excellent served with Shirazi or Israeli Salad. You can substitute 1 cup dried fava beans for the canned ones. Simply simmer them in water to cover until very tender, peel if needed, and proceed with the recipe.
Ingredients
- One 15- to 20-ounce can peeled fava beans and their liquid
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- Extra-virgin olive oil
- Ground cumin
- Marash, Aleppo, or Urfa pepper, or red pepper flakes
- Yogurt or labneh
- Crumbled feta cheese
- Chopped parsley
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- One 15- to 20-ounce can peeled fava beans and their liquid
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- Extra-virgin olive oil
- Ground cumin
- Marash, Aleppo, or Urfa pepper, or red pepper flakes
- Yogurt or labneh
- Crumbled feta cheese
- Chopped parsley
Let's Cook
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Step 1.
Combine in a medium saucepan and simmer for 10 minutes: One 15- to 20-ounce can peeled fava beans and their liquid; 2 tablespoons extra-virgin olive oil
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Step 2.
Remove a big spoonful of the beans, mash them, then stir back in. Add: 4 garlic cloves, minced; 1 tablespoon lemon juice
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Step 3.
Simmer for 5 minutes. Taste and add salt and more lemon juice if needed. Serve garnished as desired with any of the following: Extra-virgin olive oil; Ground cumin; Marash, Aleppo, or Urfa pepper, or red pepper flakes; Yogurt or labneh; Crumbled feta cheese; Chopped parsley
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