Ful medames
Fava beans slow-cooked for hours, mashed with oil, cumin, garlic and lemon: Cairo’s breakfast since the pharaohs. It’s eaten with baladi bread.
Ingredients
- 500 g small cooked dried fava beans (ful), or tinned
- 3 garlic cloves
- 1 teaspoon of cumin
- Juice of 1 lemon
- Olive oil
- Chopped tomato, red onion and parsley
- Pitta bread
- Salt and chilli
How to make it at home
- Warm the beans with a little of their liquid.
- Half-mash them with the garlic, cumin, salt and lemon.
- Transfer to a plate and drizzle with olive oil.
- Top with chopped tomato, onion and parsley and chilli to taste.
- Serve with hot bread, and a hard-boiled egg if you like.
The trick: With tahini on top, it’s the Alexandria version.