Fava Bean Mash | Ful Medames

Makes about a quart

On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread – a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and… thanks to all the goodies drizzled on top?…. totally, utterly addictive.

Ingredients:

1 onion, chopped
2 tomatoes, chopped
2 15 oz cans fava beans, drained and rinsed *these should be small, round fava beans not the giant ones we see in the dried foods section.
salt

Garnish:

Fresh chopped parsley
1 lemon, juiced
2 hard boiled eggs, chopped (optional)
olive oil

Serve with pita bread wedges

Method:

In a medium pot add onions…

… tomatoes

… and fava beans

Splash in some water… enough to almost cover.

Bring to a boil, reduce to a gentle simmer, cover and cook for about 45 minutes or until the flavors meld nicely.

Puree or mash the beans. I used my immersion blender because I like a smoother consistency.

Season with salt. Drizzle liberally with lemon juice, olive oil, and a healthy handful of chopped parsley.

Dig in and enjoy!

P.S. The above container is holding about 1/2 the dip – maybe even 1/3. It makes a nice amount, perfect for any party.

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread – a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and… thanks to all the goodies drizzled on top?…. totally, utterly addictive.Fava Bean Mash | Ful Medames
Servings Prep Time
1quart 15minutes
Cook Time
45minutes
Servings Prep Time
1quart 15minutes
Cook Time
45minutes
Ingredients
Garnish:
Instructions
  1. Add onion, tomatoes, and fava beans to a medium pot. Add water to almost cover. Bring to a boil, reduce to gentle simmer, cover, and cook for about 45 minutes, or until the flavors meld nicely.
  2. Puree or mash the beans.
  3. Season with salt. Drizzle liberally with lemon juice, olive oil, and a healthy handful of chopped parsley. Dig in and enjoy!
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

7 Comments

  1. Carrie says

    I haven’t tried it with onions and tomatoes – looks delicious! I like mine with a hearty dash of ground cumin, some garlic, and a soft boiled egg. I’ll have to try cooking onions and tomatoes with the beans, too.

    • Sasha Martin says

      I think the cumin would have been a great addition… I think I’ll try that next time!

  2. Pingback: Global Table Adventure | About the food of Saudi Arabia

  3. Pingback: Global Table Adventure | About the food of North Sudan

  4. Pingback: Global Table Adventure | About the food of Yemen

  5. Pingback: Ava’s Egyptian Lunch

Leave a Reply