Ful medames

Name: Ful medames (Broad bean dip)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 6
Cuisine: Afghan
Ingredients: Obi non or Afghan bread, to serve; 200 g (7 oz/1 cup) dried broad beans (fava beans), or a 540 g (1 lb 3 oz) tin of fava beans; 2 tablespoons tahini, or to taste (optional); 1 large tomato, chopped; lemon quarters, to serve; 1 tablespoon olive oil, plus extra for drizzling; 1 tablespoon chopped flat-leaf (Italian) parsley; 1 teaspoon ground coriander; 1½ teaspoons ground cumin; 2 garlic cloves, crushed; 1 yellow onion, chopped; ½ red onion, finely chopped; ½ teaspoon cayenne pepper; ½ teaspoon chilli powder (optional)

Broad bean dip

Preparation info

Serves
6

Difficulty
Easy
Ready in
25 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

This dip is a favourite dip all through the Arab world. I tasted the best on a recent trip to Kuwait, served in a Sri Lankan tea shop and cooked by a Persian (Iranian) chef. Here is the Afghan version, which is wonderful served with fresh tamiz — a thick Afghan bread that is very popular in Saudi Arabia as well.

Ingredients

200 g (7 oz/1 cup) dried broad beans (fava beans), or a 540

Asia
Afghanistan
Sauce
Spicy
Vegan

Method

If using dried beans, soak them overnight in plenty of cold water. Next day, drain the beans and place in a saucepan with 1 litre (35 fl oz/4