FOR THE FUL
Fava beans: 2 cans (454 g drained and rinsed)
Dried red lentils: 90 g
Water: 700 ml
Fine sea salt: 1.5 tsp (divided, plus more if desired)
Ground cumin: 1/2 tsp
Aleppo pepper: 1/2 tsp (plus extra for garnish)
Ground turmeric: 1/4 tsp
Freshly ground black pepper: 1/4 tsp
Extra virgin olive oil: 2 tbsp (plus more if desired)
Medium yellow onion: 1/4 (finely diced)
Garlic cloves: 5 cloves (minced)
TO SERVE
Limes: 2 (cut into 6 wedges)
Cilantro: chopped
Roma tomatoes: 2 (seeded and diced)
Aleppo pepper: to taste
Tahini: 65 g (well stirred)
Extra virgin olive oil: optional
Baladi bread or pita bread: enough to serve
Pickles or eggplant: mixed
Arugula leaves: optional
(excerpt from Michael Mina’s My Egypt)
An importer who brings in fava beans from all over the world to supply Egypt’s unending demand told me that Egypt is the top consumer of fava beans in the world. After touring his factory as tons of dried fava beans poured off delivery trucks and were sorted and bagged (and after eating favas at nearly every meal I had in the country), I have no reason to doubt this claim. One of the reasons is this dish. Rich or poor, office worker or farmer, Egyptians eat ful medames, but everyone dresses up their ful differently. Vendors offer tahina, lime wedges, and little bowls with ground chiles, cumin, black pepper, and salt. In Alexandria, you’ll see sliced peppers, garlic, and olive oil. Some cooks even stew the beans with tomatoes and tomato paste. This recipe takes highlights of many samples I’ve tried and weaves them together in one bowl.
How to make Ful Medames
- Drain the canned fava beans and rinse.
- Put the beans in a heavy-bottomed pot or Dutch oven with the lentils, water, and 1 teaspoon salt.
- Bring to a simmer over high heat, then lower to medium and cook, stirring occasionally, until the lentils are falling apart, about 18 minutes.
- Pass the beans through a food mill to remove some skins and create a smoother texture. (Alternatively, use a potato masher for a more rustic result.)
- Put the cumin, Aleppo pepper, turmeric, and black pepper in a small bowl.
- In a medium skillet, heat the olive oil over medium heat.
- Add the onion and a pinch of salt and cook until softened, about 3 minutes.
- Stir in the garlic and cook for 30 seconds.
- Remove the pan from the heat, stir in the spices, and pour the entire mixture into the pot with the beans.
- Scrape the pan to ensure all the oil and spices are added.
- Stir well, adding 1 cup (118ml) more water if the pot looks dry.
- Taste and adjust salt as needed.
- Simmer for 5 minutes to meld the flavors.
- Spoon the ful into bowls.
- Let everyone season their bowl as they like with lime juice, cilantro, tomatoes, Aleppo pepper, tahini, and olive oil.
- Serve with warm baladi bread or pita for dipping, and offer mixed pickles, pickled eggplant, and arugula on the side.
