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.
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.
Fresh chopped parsley
1 lemon, juiced
2 hard boiled eggs, chopped (optional)
Serve with pita bread wedges
In a medium pot add onions…
… 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.
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.