Ingredients with Measurements:
- 2 cups dried fava beans
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 4 cups water
Special equipment needed: None
Step-by-step instructions:
a. Rinse the fava beans and soak them in water overnight.
b. Drain the beans and place them in a large pot with the chopped onion, minced garlic, ground cumin, salt, and water.
c. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 hours, or until the beans are tender and the liquid has thickened.
d. In a small bowl, whisk together the tahini, lemon juice, and 1/4 cup of water until smooth.
e. Once the beans are cooked, remove the pot from the heat and stir in the tahini mixture, chopped parsley, chopped cilantro, and olive oil.
f. Serve the ful medames hot, garnished with additional parsley and cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
5. Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 32g
Protein: 14g
Fiber: 12g
Substitutions for ingredients:
- Chickpeas can be used instead of fava beans.
- Chopped scallions can be used instead of onion.
- Ground coriander can be used instead of cumin.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Top with chopped hard-boiled eggs or crumbled feta cheese.
- Serve with pita bread or rice.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the ful medames occasionally while cooking to prevent sticking.
- Adjust the seasoning to taste, adding more salt or lemon juice as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ful medames in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ful medames in individual bowls, garnished with fresh herbs and a drizzle of olive oil.
Garnishes:
Chopped parsley, chopped cilantro, hard-boiled eggs, feta cheese, olive oil.
Pairings:
Pita bread, rice, roasted vegetables, hummus.
Suggested side dishes:
Tabbouleh salad, fattoush salad, baba ghanoush.
Troubleshooting advice:
If the beans are not tender after 2 hours of cooking, add more water and continue cooking until they are soft.
Food safety advice:
Make sure to soak the beans overnight and cook them thoroughly to avoid any risk of foodborne illness.
Food history:
Ful medames is a traditional Egyptian dish made from fava beans that has been enjoyed for centuries.
Flavor profiles:
The dish has a rich, earthy flavor from the fava beans, with notes of garlic, cumin, and lemon.
Serving suggestions:
Serve the ful medames as a main dish for breakfast, lunch, or dinner.
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Region: Egyptian