Ful Medammes

  • 1 cup broad beans
  • ½ cup chickpeas (optional)
  • Enough water to cook beans
  • 2 cloves garlic, crushed in a mortar and pestle with ½ 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
  1. Bring the fava beans, chickpeas and water to a simmer in a medium saucepan over medium heat until cooked. 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. Add color to your foul such as parsley, coriander, onions and tomatoes + any bitter greens of your choice (rocket leaves) and arrange on top.
  4. Serve with lemon wedges to squeeze on top.
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