Ful Medames

Ful medames is a common part of Arab, Middle Eastern and African cuisines, particularly in Syria, Lebanon, Jordan, and Palestine.

Ful is a popular breakfast dish in Syria, especially in Aleppo. The fava beans are left simmering in large copper jars throughout the night, to be served next morning; the beans dipped in tahini and olive oil, completed with a hint of red pepper paste (made from Aleppo pepper) over the top.

Ful Medames is a stew of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients.

Some people mash the beans, others leave them whole. It is a perfect for any meal.

Ingredients

1 can fava beans (foul Medames), with liquid

1 cloves of garlic, crushed

 1 teaspoon salt

1 tablespoon fresh lemon juice

1 teaspoon cumin

¼ teaspoon freshly ground black pepper

1 small tomato, diced

½ small onion, minced

4 tablespoons minced fresh parsley leaves

4 tablespoons olive oil

1 lemon, wedged

Preparation

1-Put the fava beans (with liquid), chickpeas, and water to a simmer in a medium saucepan over medium heat. Turn off heat and use the back of a spoon to mash some of the beans (about ½ cup) against the side of the pot.

2-Stir in the garlic, lemon juice, cumin, and black pepper.

3-Transfer the beans to 1 large or 4 small serving dishes; drizzle on the olive oil and arrange the tomato, onion, and parsley on top in a decorative way.

4-Serve with lemon slices on top.

Hamsa Zughib