Egyptian
Ful Medames
Slow-simmered Egyptian fava beans with restrained cumin and an adjustable garlic, lemon, and olive-oil dressing.
6 servings · 25 minutes prep · 180 minutes cook
Ingredients
Ingredients
- 1 lb dried small Egyptian fava beans
- 1/4 cup red lentils
- 8 cups water, plus more as needed
- 2 tsp ground cumin, divided
- 1 1/2 tsp Diamond Crystal kosher salt, divided
- 3 garlic cloves, finely grated
- 1/3 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil, plus more for finishing
- 1 medium ripe tomato, finely diced
- 1 small red onion, finely diced and rinsed
- 1/2 cup chopped flat-leaf parsley
- 1 serrano chile, thinly sliced
Directions
Soak and Cook the Beans
- Sort and rinse the fava beans, cover with at least 3 inches cold water, and soak 12 hours. Drain and rinse.
- Combine the beans, lentils, and 8 cups fresh water in a heavy pot. Bring to a boil, skim thoroughly, then cover and simmer over the lowest heat until the beans are completely tender and creamy inside, 2 1/2 to 3 hours. Add hot water as needed to keep the beans barely submerged.
Season and Dress the Ful
- Stir in 1 1/2 teaspoons cumin and 1 teaspoon salt. Mash about one-third of the beans against the side of the pot, leaving the rest whole. Simmer uncovered until thick and spoonable but still loose, 10 to 15 minutes.
- Mix the garlic, lemon juice, the remaining 1/2 teaspoon cumin, the remaining 1/2 teaspoon salt, and 1/3 cup olive oil. Stir one-third of the dressing into the hot beans and adjust the consistency with a little hot water if needed.
Garnish and Serve
- Ladle the ful into a warm shallow serving bowl. Drizzle with another one-third of the lemon-garlic dressing and extra olive oil, then scatter with the tomato, onion, parsley, and serrano. Serve the remaining dressing at the table so each diner can adjust acidity and richness.
