Ful Medames (Stew of Fava Beans)Recipe
Ful medames is an iconic Egyptian vegan stew of cooked fava beans, loaded with flavors and served with hot pita bread and pickles.
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Equipment
- 1 Slow Cooker 4 quart
Ingredients
For Soaking the Fava Beans
- 1 kg fava beans
- water, enough to cover the beans
- 1 tablespoon bicarbonate soda
For Cooking the Stew
- 3 tablespoons orange lentils
- 3 tablespoons Egyptian rice, or any short grain rice
- 1 tablespoon ground turmeric, or grated fresh turmeric
- 1 medium tomato, quartered
- 1 small onion, quartered
- 1 lemon, quartered
- 5 cloves of garlic
- 1 quartered, skin-on lemon , preferably organic
- ¼ cup extra virgin olive oil , I used Heraclea olive oil in this recipe
- 1 ½ ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon paprika or Aleppo pepper
- 1 teaspoon zaatar blend, optional
- 1 teaspoon sumak
- ⅓ teaspoon dry thyme or dry oregano
- 1 teaspoon ground ginger, or grated fresh ginger
- 1 teaspoon dry mint
- ½ teaspoon cayenne pepper, optional
- 1 teaspoon Himalayan salt
- 1 teaspoon fresh ground black pepper
- Lemon juice to taste
- Salt and pepper to taste
For Garnish
- 1 diced tomatoes
- 1/4 cup chopped parsely
- extra virgin olive oil , for drizzling
- Heraclea chili-infused oil
For Serving Ful Medames
- 1-3 warm pita bread or aish baladi
- Assortment of Pickles
- Wedges of lemon or lime
Instructions
- Soak the fava beans: Cover the dry fava beans with enough cold water. Mix in the bicarbonate soda and stir until it is fully dissolved. Leave the beans soaked in water overnight.
- Stew the dry fava beans: On the next day, rinse the fava beans well with cold water and place it in the slow cooker and cover with water: Add the tomato, garlic, onion, lentils, spices and rice. Set on low for 5:00 hours. Check every hour and add water if the liquid runs low.
- Taste and adjust the seasoning: Tune the spices and heat to your liking before serving.
- Serve: Foul medames is best served hot. Drizzle some extra virgin olive oil on top, garnish with tomatoes, fresh parsley, and spring onions. Serve it with warm pita bread, along with humus or tahini sauce, an assortment of pickles, fresh lettuce, chopped tomatoes, and tabasco sauce.
Nermine's Notes
- Choose Quality Beans: Use dried fava beans for an authentic flavor and texture. Opt for small, tender beans for a creamier consistency.
- Soak Overnight: Soak the beans overnight in plenty of water to reduce cooking time and ensure they cook evenly. Add a pinch of baking soda to the soaking water to soften the beans further.
- Low and Slow Cooking: Cook the beans over low heat or in a slow cooker for several hours to achieve a buttery, tender texture. Patience is key to letting the flavors meld.
- Flavor Boosters: Add peeled garlic cloves, spoonfuls of warm spices, and a dash of olive oil during cooking for extra depth of flavor. Adjust seasoning at the end to suit your taste.
- Finish with a Zesty Topping: Serve with a drizzle of olive oil, a squeeze of fresh lemon juice, and optional garnishes like chopped parsley, diced tomatoes, or chili peppers for a vibrant and flavorful finish.