Egyptian Ful Medames with Pita Bread
A traditional Egyptian fava bean stew, seasoned with cumin and lemon juice. Served with warm pita bread, this dairy-free snack is hearty and flavorful.
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Ingredients
- 2 cans Canned Fava Beans
- 2 cloves Garlic
- 2 tbsp Lemon Juice
- 1 tsp Cumin
- 2 tbsp Olive Oil
- 0.5 tsp Salt
- 4 pieces Pita Bread
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Open the 2 cans of fava beans and drain them in a colander. Rinse the beans under cold running water, then set them aside.
- 2Place a medium saucepan on the stove over medium heat (175°C). Add the 2 tablespoons of olive oil to the saucepan.
- 3Add the 2 cloves of minced garlic to the warm olive oil. Sauté the garlic for about 30 seconds, or until you can smell its fragrance, being careful not to let it burn.
- 4Add the drained and rinsed fava beans to the saucepan along with the 2 tablespoons of lemon juice, 1 teaspoon of cumin, and 0.5 teaspoon of salt. Stir everything together.
- 5Bring the mixture to a simmer, then reduce the heat to low. Cover the saucepan and let it cook for 20 to 25 minutes. Stir occasionally, and use the back of a spoon or a fork to gently mash some of the fava beans against the side of the pan to create a creamier texture. The stew is ready when it has thickened and the beans are very tender.
- 6While the fava beans are simmering, warm the 4 pieces of pita bread. You can do this by placing them in a toaster for a minute or two, or in a preheated oven at 175°C for about 5 minutes, until they are soft and warm.
- 7Serve the hot ful medames immediately with the warm pita bread on the side.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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