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 |
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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.
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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
- 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.
- Puree or mash the beans.
- Season with salt. Drizzle liberally with lemon juice, olive oil, and a healthy handful of chopped parsley. Dig in and enjoy!