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- Dinner
- Egyptian
Ful Medames
A classic Egyptian bean dish traditionally served for breakfast, made with slow-cooked broad beans, seasoned with cumin, lemon, and garlic, and served with olive oil and fresh herbs.
- Prep15 min
- Cook150 min
- Servings4
- DifficultyMedium
Instructions
Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered.
Add salt only when the beans have softened; they typically take 2–2 1/2 hours of gentle simmering.
When the beans are soft, let the liquid reduce.
Take out a ladle or two of the beans and mash them with some of the cooking liquid, then stir this back into the pot to thicken the sauce.
Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
Pass round the dressing ingredients (olive oil, lemon quarters, salt, pepper, crushed garlic, chili-pepper flakes, and ground cumin) for everyone to help themselves.
The beans should be eaten gently crushed with a fork so they absorb the dressings.
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