Fava beans, one of the oldest cultivated "peas," and along with the soy bean, the only two beans original to the Eastern Hemisphere. What better ingredient on which to focus, directly following the young Egyptian "winter revolution."
"Ful medames is an ancient Egyptian dish with origins that reach back to the time of the pharaohs. This simple dish of slow-simmered fava beans seasoned with olive oil, lemon juice, garlic and spices is the daily breakfast meal for millions of Egyptians. To do ful medames right takes some time, most of it spent soaking and simmering. Start this recipe in the morning to have it ready for breakfast the next day. Especially popular during Ramadan."
Ful Medames---Egyptian Slow-Cooked Fava Beans
4 to 6 servings
- Dried, peeled fava beans -- 1 pound
- Red lentils -- 1/2 cup
- Garlic -- 3 to 4 cloves
- Cumin -- 1 teaspoon
- Salt -- to taste
- Olive oil or melted butter -- 3 tablespoons
Method
- Soak the fava beans in water to cover for 8 to 12 hours. Start in the morning to have you fool medames for breakfast the next day.
- After they have soaked, drain the beans. Place the favas, red lentils, onion, garlic and cumin in a large saucepan and add enough fresh water to cover by 2 inches. Bring to a boil, reduce heat to very low, cover and simmer for 8 to 10 hours, skimming the scum off the top occasionally.
- Remove from heat and mash lightly with a potato masher or the back of a spoon. Stir in the lemon juice and salt to taste.
- Place the beans in a serving bowl and garnish with a drizzle of olive oil or melted butter. Serve with fried or hard-boiled eggs and pita bread.
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