This is when Ful Medames swoops in and saves the day. It’s originally an Egyptian dish, that’s worked its way onto breakfast tables around the Middle East. Somewhere between a bean salad and a bean dip, it’s usually made by seasoning cooked fava beans with olive oil, spices and aromatics before being served with bread and pickled vegetables. This makes it a quick, satisfying, and nutritious breakfast if you keep your pantry stocked with a few cans of beans. The details of how Ful Medames are made and what goes into them are hot-button issues because every home makes them differently. Some people mash the beans, others leave them whole, some cooks (especially in the Levant) top Ful with Tahina, while others top it with boiled eggs. Even the transliteration of the Arabic name فول مدمس, runs the gamut from ful madammas to foule mudammes. My point is that there’s no right or wrong way to make it. That means that however you make it, know that in some part of the world, it’s the correct way, even if it’s only in your kitchen! Personally I like chopping up some sweet umami-rich tomatoes, crisp onions, and pungent garlic and mashing them together with the fava beans, lemon juice, olive oil, and a bit of cumin. The ratios are up to you, but I’ve included my recipe below.
📖 Recipe
