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.

Fava Bean Mash | Ful Medames
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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.
Servings Prep Time
1 quart 15 minutes
Cook Time
45 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
45 minutes
Fava Bean Mash | Ful Medames
Votes: 0
Rating: 0
You:
Rate this recipe!
Print 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.
Servings Prep Time
1 quart 15 minutes
Cook Time
45 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
45 minutes
Ingredients
  • 1 onion , chopped
  • 2 tomatoes , chopped
  • 30 oz canned fava beans , drained and rinsed (small round fava beans)
  • salt
Garnish:
  • parsley , freshly chopped
  • 1 lemon , juiced
  • 2 eggs , hard-boiled, chopped (optional)
  • olive oil
  • pita bread
Servings: quart
Units:
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!

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!

      • Mahmoud says

        As an Egyptian, I have to tell you: Cumin is a must 🙂

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