Ful Medames Egyptian Fava Bean Stew Recipes
FUL MEDAMES
Try this brilliant Egyptian recipe from the head chef of London restaurant Ombra. Made using fava beans, it's mashed into a chunky purée along with garlic, lemon and tahini
Provided by Mitshel Ibrahim
Time 40m
Yield Serves 2 as main or 4 as side
Number Of Ingredients 9
Steps:
- Drain the beans and rinse. Fill the empty, clean can with water and pour into a saucepan with the beans. Bring them to the boil to warm through, then take them off the heat.
- Meanwhile, in a separate medium frying pan, gently fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins, then add 2 tsp sea salt flakes, the cumin, chilli flakes and tomatoes. Drain the beans, reserving some of the cooking liquid. Add to the onion mixture and cook over a low heat for 30 mins, stirring often and adding some of the cooking liquid if it looks dry.
- Using a potato masher, mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a chunky, soft purée. If it splits slightly, mix in a drop of cold water.
Nutrition Facts : Calories 335 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 3.1 milligram of sodium
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