Dairy-Free & Egg-Free Egyptian Ful Medames with Pita

Ingredients

• 1 cup Dried Fava Beans
• 6 cups Water
• 4 cloves Garlic
• 3 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 cup Chopped Parsley
• 4 pieces Pita Bread

Instructions

1. 1Place the 1 cup of dried fava beans in a large bowl and cover them completely with cold water. Allow the fava beans to soak for a minimum of 8 hours or overnight, up to 12 hours.
2. 2Drain the soaked fava beans in a colander and rinse them thoroughly under cold running water. Transfer the rinsed fava beans to a large heavy-bottomed pot and add 6 cups of fresh water.
3. 3Bring the water and fava beans to a rolling boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the fava beans are very tender and easily mashable with a fork.
4. 4Remove the pot from the heat. Using a fork or potato masher, mash about one-third of the cooked fava beans directly in the pot to create a thicker consistency. Stir in the 4 cloves of minced garlic, 3 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 0.5 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
5. 5Return the pot to low heat and continue to simmer the ful medames for an additional 10 minutes, allowing all the flavors to meld and the stew to be thoroughly heated through.
6. 6Ladle the hot ful medames into serving bowls. Garnish each serving with 0.25 cup of chopped parsley. Serve immediately with the 4 pieces of warm pita bread.

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