Ful medames — Egypt's beloved breakfast of slow-simmered broad beans, gently mashed and served with olive oil, lemon, garlic and cumin to dress at the table.
- 2 cups Broad Beans
- 1/3 cup Parsley
- Dash Olive Oil
- 3 Lemons
- 4 Garlic Clove
- Sprinking Cumin
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Preparation
- Cooking time varies with the age of the beans, so it's good to cook them ahead and reheat to serve. Cook the drained beans in fresh unsalted water in a large covered saucepan until tender, topping up the water to keep them covered, and adding salt once softened — they take 2 to 2½ hours of gentle simmering.
- When soft, let the liquid reduce. Take out a ladle or two of beans, mash them with some of the cooking liquid, then stir back in to thicken the sauce.
- Serve the beans in soup bowls sprinkled with chopped parsley, with Arab bread alongside.
- Pass round the dressing for everyone to help themselves: extra-virgin olive oil, quartered lemons, salt and pepper, crushed garlic, chilli flakes and ground cumin. Eat the beans gently crushed with a fork so they absorb the dressing.
- Optional garnishes include a peeled hard-boiled egg per person cut into the bowl, a chopped cucumber and tomato salad, and thinly sliced mild onions or scallions.
- To thicken the sauce traditionally, throw a handful (¼ cup) of red lentils into the water at the start of cooking.
