Egyptian Ful Medames (Fava Bean Stew)
A hearty and flavorful Egyptian breakfast staple. This version is completely egg-free, focusing on the natural creaminess of fava beans.
Ingredients
- 1 cup Dried fava beans
- 6 cups Water
- 4 cloves Garlic
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1 teaspoon Salt
- 1/4 cup Fresh parsley
- 1/2 cup Diced tomatoes
- 2 tablespoons Tahini
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the dried fava beans in water overnight.
- 2Drain and rinse the soaked fava beans.
- 3In a large pot, combine the fava beans with 6 cups of water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beans are very tender.
- 4Mash some of the beans with a fork to create a creamy texture.
- 5Add minced garlic, lemon juice, olive oil, cumin, paprika, and salt. Stir well.
- 6Simmer for another 10 minutes to allow the flavors to meld.
- 7Serve hot, garnished with fresh parsley, diced tomatoes, and a drizzle of tahini.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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