Buffet on Table: Breakfasts across Countries
Day 23: Middle East – Ful Medames
This dish has been on my to-make list for a very long time. I think I saw it for the first time on Vaishali’s blog when she made the elaborate Egyptian breakfast last September. I was intrigued by the new bean and wanted to give it a try, it took me almost a year to make the dish.
Brown fava beans that are used to make this dish have a very earthy texture and a very meaty taste. As I was making this dish, I was thinking to myself that these beans would make a very good veggie burger. I have to look if someone already tried it.
Ful medames is a very simple to make dish. Only time consuming parts of the recipe are soaking the beans and cooking them. If these are done, then all that is left is mixing all the ingredients and serving. I served it with some pita wedges and it was definitely a filling breakfast that kept me going till the afternoon.
Recipe adapted from Veggiestan: A Vegetable Lover’s Tour of Middle East:
- 1 cup Fava Beans Whole
- 3 ~ 4 tbsp Tahini
- ½ tsp Cumin Ground
- 2 ~ 3 cloves Garlic , finely minced
- 3 tbsp Flat leaf Parsley - , finely chopped
- 1 tbsp Lemon juice
- 1 tbsp Olive Oil
- to taste Salt Pepper &
- Rinse and soak fava beans overnight. Then drain and add enough water to cover about ½~1" above the beans and bring the mixture to a boil. Cover the pot and simmer for about 1½~2 hours or until the beans are tender. Alternately use your pressure cooker to cook the beans in fraction of the time.
- Once cooked, drain them and season with salt and pepper.
- Stir in the lemon juice, tahini, cumin and garlic.
- Serve warm garnished with the parsley and olive oil.