Description
Ful Medames is a traditional Middle Eastern dish featuring slow-simmered fava beans infused with aromatic spices like cumin and garlic. This hearty, flavorful recipe is perfect for a wholesome breakfast or light meal, served warm and garnished with fresh herbs, olive oil, and pita bread for dipping.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/3 teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans fava beans, drained and rinsed
- 1 1/2 cups water
Optional Toppings
- Cherry tomatoes, sliced
- Sliced cucumbers
- Pita bread
- Fresh herbs (such as parsley or cilantro)
- Feta cheese (optional)
- Extra olive oil
- Sea salt
Instructions
- Sauté Onion: Heat a large pot or Dutch oven over medium-high heat. Add olive oil and when hot, add the sliced onion. Sauté for 7 to 8 minutes until the onion caramelizes and browns slightly, then add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Spices: Add cumin, salt, and freshly ground black pepper to the pot. Stir constantly for 30 seconds until the spices become fragrant and well combined with the onion and garlic mixture.
- Simmer Beans: Add the drained and rinsed fava beans along with 1 1/2 cups of water. Increase heat to bring the mixture to a low boil, then reduce to a simmer. Cook uncovered for about 20 minutes until the beans are tender and flavors meld together.
- Blend Mixture: Remove the pot from heat and allow the mixture to cool slightly. Use a blender, immersion blender, or food processor to break down the beans until mostly smooth but still with some chunky texture for a rustic feel.
- Serve: Transfer the Ful Medames to serving bowls and garnish with fresh herbs, a drizzle of olive oil, a sprinkling of sea salt, and any optional toppings like sliced cherry tomatoes, cucumbers, or crumbled feta cheese. Serve warm with toasted pita bread for dipping.
Notes
- For a spicier version, add a pinch of cayenne pepper or chopped chili peppers during the sauté step.
- Soaking dried fava beans overnight and cooking from scratch will enhance flavor but increases preparation time.
- Use an immersion blender for easier blending and fewer dishes.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Serve as breakfast, lunch, or light dinner with fresh salad or warm flatbread.
