Ful Medames
Hearty Egyptian ful medames: slow-simmered broad beans dressed with lemon, garlic and olive oil for a comforting, flavorful vegetarian dish.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 cups broad beans
- 0.3333333333 cups parsley
- dash olive oil
- 3 pcs lemons
- 4 pcs garlic cloves
- sprinkling ground cumin
Directions
- Cook drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered and salt when the beans have softened (about 2–2.5 hours of gentle simmering).
- When the beans are soft, let the liquid reduce.
- Ladle out one or two scoops of beans and mash them with some of the cooking liquid, then stir this back into the beans to thicken the sauce.
- Serve the beans in bowls sprinkled with chopped parsley and accompanied by Arab bread.
- Pass around extra-virgin olive oil, quartered lemons, salt and pepper, crushed garlic, chili flakes and ground cumin so diners can dress their portion.
- Eat the beans gently crushed with a fork so they absorb the dressing.
- Optional: add chopped hard-boiled egg, chopped cucumber-and-tomato salad, thinly sliced onions or scallions, tahina sauce, pickles or sliced vinegar-soaked onions as garnishes.