Ful Medames
An Egyptian dish made from brown beans stewed until creamy and served with lemon, garlic, and olive oil. A hearty and aromatic dish, perfect for breakfast or lunch.
Ingredients
- 480 g Brown beans
- 80 g Parsley
- Olive oil
- 3 pcs Lemons
- 4 clove Garlic
- to taste Cumin
Instructions
- Drain the beans and place them in a large pot with fresh unsalted water. Cover with a lid and simmer over medium heat for 2–2.5 hours until tender, periodically adding water to keep the beans covered. Season with salt only after the beans have softened. Then allow the liquid to reduce slightly.
- Using a skimmer, remove one or two ladles of beans and mash them with a small amount of the cooking liquid. Return the purée to the pot and stir—this will thicken the sauce and give it the desired consistency.
- Transfer the beans to soup bowls and generously sprinkle with chopped parsley. Serve with Arabic flatbread.
- Place the condiments on the table for each guest to choose from: a bottle of quality olive oil, lemon wedges, salt, black pepper, a bowl of crushed garlic, a bowl of red pepper flakes, and a bowl of ground cumin. The beans are mashed with a fork so they absorb the seasonings.