Ingredients with Measurements:
- 2 cups dried fava beans
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 2 limes, cut into wedges
Special equipment needed:
- Pressure cooker or large pot
Step-by-step instructions:
- Rinse the fava beans and soak them overnight in water.
- Drain the beans and place them in a pressure cooker or large pot with enough water to cover them by 2 inches.
- Add the chopped onion, minced garlic, cumin, paprika, salt, black pepper, and olive oil to the pot.
- If using a pressure cooker, cook on high pressure for 30 minutes. If using a pot, bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beans are tender.
- Once the beans are cooked, mash them with a potato masher or the back of a spoon until they are partially mashed but still chunky.
- Serve the ful medames hot, garnished with chopped cilantro and lime wedges.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 30 minutes (pressure cooker) or 2-3 hours (pot)
5. Temperature:
- High pressure (if using a pressure cooker)
- Simmer (if using a pot)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 12g
Substitutions for ingredients:
- You can use canned fava beans instead of dried, but reduce the cooking time accordingly.
- You can use other herbs instead of cilantro, such as parsley or mint.
- You can use lemon instead of lime.
Variations:
- Add chopped tomatoes or bell peppers to the ful medames for extra flavor and nutrition.
- Top with a fried egg for a protein boost.
- Serve with pita bread or rice for a more filling meal.
Tips and tricks:
- Be sure to soak the fava beans overnight to reduce cooking time and improve texture.
- If using a pressure cooker, be sure to release the pressure slowly to avoid splatters.
- Mash the beans to your desired consistency - some people prefer them completely mashed, while others like them chunky.
Storage instructions:
- Store leftover ful medames in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the ful medames in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ful medames in individual bowls or on a platter.
- Garnish with extra cilantro and lime wedges for color and flavor.
Garnishes:
- Chopped cilantro
- Lime wedges
- Chopped tomatoes or bell peppers
Pairings:
- Pita bread or rice
- Hummus or baba ghanoush
- Greek salad or tabbouleh
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Steamed green beans
Troubleshooting advice:
- If the beans are too hard, they may not have soaked long enough or may need to cook longer.
- If the beans are too mushy, they may have cooked too long or been mashed too much.
Food safety advice:
- Be sure to soak the fava beans overnight to reduce the risk of foodborne illness.
- Store leftover ful medames in the refrigerator and reheat thoroughly before eating.
Food history:
- Ful medames is a traditional Egyptian breakfast dish made with fava beans and spices.
Flavor profiles:
- Earthy, savory, slightly spicy, with a fresh burst of cilantro and lime.
Serving suggestions:
- Serve the ful medames with a side of pita bread or rice for a more filling meal.
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Region: Egyptian