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Slow-cooked fava beans mashed and dressed with olive oil, cumin, chili, and lemon. The Yemeni version is spicier and more heavily spiced than its Egyptian cousin, making it a hearty, protein-rich breakfast staple.
Ingredients
2 cans fava beans (or 2 cups dried, soaked overnight)
3 cloves garlic, minced
2 tomatoes, diced
1 green chili, chopped
2 tbsp olive oil
1 tsp cumin
1/2 tsp hawaij spice mix
Juice of 1 lemon
Salt and pepper
Fresh cilantro
Yemeni flatbread for serving
Instructions
1
If using dried beans, soak overnight and simmer for 1-2 hours until very tender. Drain, reserving some cooking liquid.
2
In a heavy pot, heat olive oil and saute garlic and green chili for 1 minute until fragrant.
3
Add fava beans with a splash of their liquid. Stir in cumin, hawaij, and diced tomatoes.
4
Mash roughly with a potato masher, leaving some beans whole for texture. Simmer for 10 minutes.
5
Season with lemon juice, salt, and pepper. The consistency should be thick and creamy.
6
Serve in bowls drizzled with olive oil, garnished with cilantro, and accompanied by warm flatbread.
Did You Know?
Ful medames is one of the oldest continuously eaten dishes in human history, with evidence of fava bean cultivation dating back over 10,000 years.