Wednesday, February 4, 2009

Ful Medames - Fava Bean Dip


It's hard to fathom how we don't have this recipe up yet. This dish is a standard mezze and breakfast item in much of the Arab world. It's often eaten during Ramadan because it's so nutritious and filling. You can use dry beans (Brown Egyptian Favas) by soaking them overnight and then slowly simmering them, or you can just use the beans out of a can. In some places they like to leave the fava beans whole, but in other places they like to mash up the beans (my preferred approach). The toppings are up to you and can range from simple to elaborate. Eat with bread.

1 can brown fava beans
1/3 c. parsley, chopped + garnish
1 clove garlic, crushed
juice of 1 lemon
2-3 Tbsp. olive oil + garnish
1-2 tsp. salt
1 tsp. ground black pepper

I also add:
1/2 tsp. cumin
1 pinch cayenne

Heat the beans, liquid and all, until warmed through. Pour them into a dish. Mix in the parsley and garlic and then mash the beans with a potato masher (or leave them whole if you prefer). Mix in the lemon juice, olive oil, and spices. Garnish with a drizzle of olive oil and remaining parsley.

Other garnish ideas:
  • Slices of hard boiled egg
  • A sprinkle of paprika
  • Onion slices
  • Chopped green peppers
  • Tomato slices
  • Pickle slices

1 comment:

The Middle Child said...

The Jordanian method calls for the addition of some pickled green hot peppers (serranos? not sure what kind exactly) with a bit of their juice on top. Since I love spicy stuff, I prefer that method.

In Syria in winter, at street stands they serve whole favas, dry, with some cumin to dip them in. You can however order a glass of the fava cooking juice, which you swig. I hear it's incredibly gross.