Ful Medames(v) Recipe

Name: Abem Ethiopian Coffee & Kitchens Ful Medames(V) Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups dried fava beans (or canned cooked fava beans); 1200 ml water (for soaking and cooking, if using dried); 3 tbs olive oil; 3 pcs garlic cloves, minced; 1.5 tsp ground cumin; 1 tsp smoked paprika (or sweet paprika); 3 tbs lemon juice; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups red onion, very finely diced; 0.5 cups ripe tomato, seeded and diced; 1 pcs jalapeño or green chili, seeded and finely diced (optional); 0.25 cups fresh parsley or cilantro, chopped; 2 tbs extra virgin olive oil (for drizzling); 2 pcs lemon wedges (to serve); 4 pcs french bread or pita, warm

Inspired by Abem Ethiopian Coffee & Kitchen

Time1h 30m

Serves4

Crushed beans sauteed with our spices and garnished with fresh diced onions, tomatoes, and pepper. Served with french bread.

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Ingredients

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Ful Medames Base

2 cups dried fava beans (or canned cooked fava beans)

5.07 cup (1200 ml) water (for soaking and cooking, if using dried)

3 tbs olive oil

3 pcs Garlic cloves, minced

1 1/2 tsp Ground cumin

1 tsp smoked paprika (or sweet paprika)

3 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

Garnish & Finish

1/2 cups red onion, very finely diced

1/2 cups ripe tomato, seeded and diced

1 pcs jalapeño or green chili, seeded and finely diced (optional)

1/4 cups fresh parsley or cilantro, chopped

2 tbs extra virgin olive oil (for drizzling)

2 pcs lemon wedges (to serve)

4 pcs french bread or pita, warm

Method

Ful Medames Base

Prepare dried fava beans (if using)

If using dried fava beans, sort and rinse 2 cups of beans. Soak overnight in enough water to cover (at least 4–6 hours). Drain, place in a large pot, add fresh water to cover by 2–3 cm and bring to a simmer. Cook gently 60–90 minutes until very tender and falling apart. If using canned cooked fava beans, skip to Step 3.

If using canned beans: drain and rinse 2 cups cooked fava beans. Reserve a little of the liquid.

Heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the cooked fava beans to the skillet with 2–4 tablespoons of cooking liquid or water (or 2–3 tablespoons reserved from the can). Reduce heat to medium-low and begin to gently mash the beans with a potato masher or back of a spoon until you reach a coarse, slightly creamy texture—some whole pieces should remain. This should take 2–4 minutes.

Stir in 1.5 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring, for 2–3 minutes to bloom the spices and warm the mixture through. If mixture seems dry, add 1–2 tablespoons water or olive oil to loosen to a scoopable but moist consistency.

Remove from heat and stir in 3 tablespoons lemon juice and 1 tablespoon olive oil. Taste and adjust seasoning (salt, lemon) as needed.

Garnish & Finish

While the beans are finishing, combine 1/2 cup finely diced red onion, 1/2 cup seeded diced tomato, optional finely diced jalapeño, and 1/4 cup chopped parsley or cilantro in a small bowl. Toss with a pinch of salt and about 1 teaspoon lemon juice to brighten.

Transfer the warm ful medames to a shallow serving bowl. Make a slight well in the center and drizzle 1 tablespoon extra virgin olive oil over the top.

Top with the onion–tomato–herb mixture, distributing evenly. Drizzle remaining 1 tablespoon olive oil around and finish with an extra pinch of smoked paprika or cumin if desired.

Serve immediately with warm french bread or pita and lemon wedges on the side for squeezing. Guests can scoop the beans with bread, adding extra diced onion, tomato, or lemon to taste.