By Farhana Rahman
Why we Love It
That glorious, comforting beany deliciousness nestled between the mushrooms and Quorn sausages is none other than the Middle Eastern breakfast stalwart: Ful Medames. A stew of fava beans simmered down and flavored with cumin and garlic, finished with a drizzle of olive and a squeeze of lemon.
This batch was cooked up by my lovely Yemeni mother-in-law, but it’s super simple and wonderfully cheap to make – hence its popularity! Here’s an easy version for 4:
- 2 tbsp olive oil
- ½ small red onion, diced
- 4 garlic cloves, crushed
- 2 x 400g tins cooked fava broad beans, rinsed and drained
- 1tsp ground cumin
- 1tsp cayenne pepper
- 2 tomatoes, cored and chopped
- Juice of 1 lemon
- 200ml water
- Fry the onion and garlic in oil until softened and caramelising
- Add the beans, cumin, cayenne, tomatoes, half the lemon juice and 200ml water. Cook for 30 minutes over a medium to low heat until it’s all lovely and soft.
- Add water as needed to stop it from sticking to the pan.
- With your wooden spoon and very little effort, mash and squidge the beans to a mushy consistency. No need to go all Nutri Bullet on it, but just enough to take the edge off.
- Ladle up! Top with olive oil, the remaining lemon juice, salt and pepper and add other toppings as you wish: chopped onion, cumin, chili pepper flakes are just a few.
- Traditionally enjoyed with flat bread but makes a happy accompaniment to many dishes!