Ful medames

Name: Ful medames
Yield: Serves two generously, or four if bulked up with an egg and pita
Cuisine: Palestinian
Ingredients: 1 tomato, cut into ½cm dice (70g); 1 large avocado, flesh cut into ½cm dice; 5 g picked parsley leaves; ¾ tsp sumac; Warm pita bread (shop-bought or for homemade), to serve; 4 soft-boiled eggs, to serve (optional); Salt; 2 tbsp olive oil; 3 lemons: squeeze 2 to get 60ml juice and cut the third into wedges, to serve; 3 × 400 g tins of cooked fava beans, drained and rinsed (470g); ½ small red onion, thinly sliced (60g); 1½ tsp ground cumin; ½ a green chilli, finely chopped; 4 garlic cloves, crushed

Preparation info

Serves
two
generously, or four if bulked up with an egg and pita

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Ful medames is best known as an Egyptian staple. It’s just as popular in Palestine, though, particularly during Ramadan where it’s often served for suhur, the pre-fast Ramadan meal. As with all pulses, the dish either sets you up for the day if eaten in the morning or provides comfort at the end of it if eaten for a simple supper. Warm pita, as ever, is a must.

Playing around: We’ve given the directions for some sumac onions, a simple salsa and a soft-boiled egg but, really,

Ingredients

Asia
Palestine
Supper
Vegetarian
Ramadan
Spring

Ingredients

Method