Ful medames

Broad bean dip

Preparation info
  • Serves


    • Difficulty


    • 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.


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


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