Name: Ful medames
Yield: Serves two generously, or four if bulked up with an egg and pita
Cuisine: Israeli
Ingredients: 5 g picked parsley leaves; 1 tomato, cut into ½cm dice (70g); 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 a green chilli, finely chopped; 4 garlic cloves, crushed; 1½ tsp ground cumin; ½ small red onion, thinly sliced (60g); 2 tbsp olive oil; Salt; 1 large avocado, flesh cut into ½cm dice; Warm pita bread (shop-bought or for homemade), to serve; 4 soft-boiled eggs, to serve (optional); ¾ tsp sumac

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,