Name: Ful Medames
Yield: 3 servings
Cuisine: Egyptian
Ingredients: 2 cups Broad Beans; 1/3 cup Parsley; Dash Olive Oil; 3 Lemons; 4 Garlic Clove; Sprinking Cumin

Vegetarian

3 servings

152 cal/serving

Instructions

Step 1

Cook drained broad beans in fresh unsalted water in a large saucepan, covered, adding water to keep them covered; simmer gently 2–2½ hours until tender and salt after they soften

Broad Beans

Step 2

Let the cooking liquid reduce so the sauce thickens

Broad Beans

Step 3

Remove a ladle or two of beans, mash them with some cooking liquid, and stir the mash back into the pot to thicken the sauce

Broad Beans

Step 4

Transfer the beans to soup bowls and sprinkle with chopped parsley

Broad BeansParsley

Step 5

Pass around the dressing ingredients: olive oil, quartered lemons, crushed garlic, and ground cumin for people to add themselves

Olive OilLemonsGarlic CloveCumin

Step 6

Crush the beans gently with a fork so they absorb the dressing before eating

Broad Beans