ReceptnaptárRecipes › Middle East & Caucasus › Breakfast
Ful medames (spiced fava bean dip with olive oil)
Egypt's national breakfast: slow-cooked fava beans with cumin, garlic, lemon and plenty of olive oil. Sold from street carts in Cairo, out of huge copper pots.
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Ingredients
Method
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- Pour the beans with their liquid into a pot, bring to the boil, and simmer for 8-10 minutes.
- Add the garlic and cumin, then roughly mash with a potato masher or fork, so it's creamy but still has texture.
- Stir in the lemon juice and 3 tbsp olive oil, and season with salt. If too thick, thin with a little hot water.
- Spoon into deep plates, and scatter with tomato, red onion and most of the parsley.
- Drizzle with the remaining olive oil, and sprinkle with the hot paprika.
- Serve with warm pita, boiled eggs on the side, and pickles.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Canned fava beans (ful medames) are available at Arab or Turkish grocers.
- You can also drizzle tahini or plain yoghurt over the top.
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