I made this dish for the Middle Eastern breakfast we were asked to prepare for this month’s Daring Cooks challenge.
Ful Medames is an Egyptian dish made with cooked and mashed fava beans, tomatoes, tahini, lemon juice, fresh coriander leaves, spring onions and extra virgin olive oil. It is a staple meal in Egypt, but it is also popular in Sudan, Somalia, Djibouti, Eritrea, Ethiopia, Yemen, Syria and Saudi Arabia. It is very hearty and delicious, and it is something in between a soup and a dip. It is typically eaten with Egyptian bread. For a sandwich-style snack, serve it in a pocket of flatbread with fresh salad, tahini, pickles and banana chillies. Enjoy!
- 800 gms – 28 oz. canned Ful Medames (cooked fava beans)
- 1 medium tomato, finely chopped
- 2 green onions, finely chopped
- 100 gms – ⅓ cup Tahini sauce
- 1 lemon, juiced (you can add more if you like)
- 2 cloves of garlic, minced
- Some cold water for the Tahini sauce
- 25 gms – ½ cup cilantro (coriander), chopped
- Extra virgin olive oil to drizzle on the top
- In a small pan, cook the ful (including its canning water) on high heat, when it boils, simmer for a few minutes letting some of the water evaporate. Mash it a bit with a potato masher leaving some of the fava beans whole.
- Take it off the heat and add the tomatoes.
- In a separate small bowl, mix the tahini, garlic, salt, lemon juice and enough cold water to get the consistency of liquid cream.
- Add the tahini mixture to the ful, then add ¾ of the cilantro and green onions.
- Pour the mixture in a serving plate, top it with the remaining cilantro and green onions (you can add some hot red peppers if you like, I used some extra tomatoes for a contrast in color).
- Drizzle with extra virgin olive oil and serve.