Ful Medames with Tahini-Free Topping
A hearty Egyptian breakfast of stewed fava beans, traditionally served with tahini. This version uses a sunflower seed-based topping to avoid soy.
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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 teaspoon Pepper
- 1/4 cup Sunflower Seeds
- 1 tablespoon Lemon Juice (topping)
- 1 clove Garlic (topping)
- 1 tablespoon Water (topping)
- 2 tablespoons Chopped Parsley
- 1/2 cup Diced Tomatoes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak fava beans in water overnight.
- 2Drain and rinse the soaked beans. Place in a pot with 6 cups of fresh water.
- 3Bring to a boil, then reduce heat and simmer for 1-2 hours, or until beans are very tender.
- 4Mash some of the beans to create a thicker consistency.
- 5Stir in garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper.
- 6For the topping: Blend sunflower seeds, lemon juice, garlic, and water until smooth.
- 7Serve the ful medames topped with the sunflower seed mixture, parsley, and tomatoes.
Substitutions
Tahini → Sunflower Seed Paste
Replaces tahini, which can sometimes contain soy-derived emulsifiers.
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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