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Ful Medames has a rich history that dates back to ancient Egypt, where fava beans were a dietary staple. Over the centuries, this dish has evolved, adopting various regional twists while remaining a beloved comfort food throughout the Middle East. In Egypt, it is often served with warm pita bread, fresh vegetables, and a drizzle of olive oil, making it a communal dish that brings families together. Its affordability and nutrition make it especially popular among all socioeconomic classes, transcending cultural barriers and showcasing the power of simple ingredients.

Ful Medames (Egyptian Stewed Fava Beans)

Discover the deliciousness of Ful Medames Delight! This vegan fava bean dish is packed with flavor and nutrition. Start with soaked dried fava beans, sautéed onions, garlic, and spices, then mash to perfection. With a splash of lemon and a drizzle of olive oil, it's an irresistible treat. Serve it warm with fresh vegetables and pita bread for a wholesome meal. Perfect for gatherings or a cozy night in, this recipe is sure to impress!
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Ingredients
  

2 cups dried fava beans, soaked overnight

1/4 cup olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon ground cumin

1 teaspoon paprika

1 lemon, juiced

Salt and black pepper to taste

1/4 cup fresh parsley, chopped

2 tablespoons tahini (optional)

Chopped tomatoes and cucumber, for garnish

Fresh pita bread, for serving

Instructions
 

Drain the soaked fava beans and rinse them under cold water. Place them in a large pot and cover with fresh water (about 3 cups).

    Bring the beans to a boil over medium heat. Reduce the heat to low and let them simmer for about 1.5 to 2 hours or until they are tender. You may need to add water occasionally to keep them submerged.

      Once the beans are cooked, drain them, reserving about 1 cup of the cooking liquid.

        In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

          Stir in the minced garlic, cumin, and paprika. Cook for an additional 1-2 minutes until fragrant.

            Add the cooked fava beans to the skillet and mash them slightly with a fork or potato masher, leaving some whole for texture. Mix well with the onion and spices.

              Pour in the reserved cooking liquid until desired consistency is reached. Let it cook for another 5-10 minutes on low heat, allowing the flavors to meld.

                Remove from heat and stir in the lemon juice, salt, and black pepper. If using tahini, blend it in for extra creaminess.

                  Serve warm, garnished with chopped parsley, diced tomatoes, and cucumbers. Drizzle with a little olive oil if desired, and accompany with fresh pita bread.

                    Prep Time: 15 minutes | Total Time: 2 hours 20 minutes | Servings: 4-6