Ingredients with Measurements:
- 2 cups dried fava beans
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1/4 cup caramelized onions (optional)
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the fava beans and soak them in water overnight.
2. Drain the beans and place them in a large pot with enough water to cover them by about 2 inches.
3. Add the chopped onion, minced garlic, cumin, salt, and black pepper to the pot.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
5. While the beans are cooking, heat the olive oil in a skillet over medium heat.
6. Add the chopped onion and cook, stirring occasionally, for 15-20 minutes, or until the onions are caramelized.
7. When the beans are tender, remove them from the heat and stir in the lemon juice and chopped parsley.
8. Serve the ful medames topped with the caramelized onions, if desired.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 45g
- Protein: 15g
- Fiber: 14g
Substitutions for ingredients:
- Dried chickpeas can be used instead of fava beans.
- Red onion can be used instead of yellow onion.
- Garlic powder can be used instead of fresh garlic.
Variations:
- Add diced tomatoes to the pot while the beans are cooking.
- Top the ful medames with crumbled feta cheese.
- Serve with pita bread or naan.
Tips and tricks:
- Be sure to soak the beans overnight to ensure they cook evenly.
- Add more water to the pot as needed to prevent the beans from drying out.
- Use a slotted spoon to remove any foam that rises to the top of the pot while the beans are cooking.
Storage instructions:
- Store leftover ful medames in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ful medames in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ful medames in individual bowls, topped with the caramelized onions.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side of hummus and pita bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the beans are still hard after 2 hours of cooking, continue to simmer them until they are tender.
Food safety advice:
- Be sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
Food history:
- Ful medames is a traditional Egyptian breakfast dish made with fava beans.
Flavor profiles:
- Earthy, savory, slightly sweet
Serving suggestions:
- Serve the ful medames hot, with a side of pita bread or naan.
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Region: Egyptian