Ful medames recipe (slow-cooked fava beans with lentils)
- Cuisine: Egyptian
- Prep Time: 5 min(s)
- Cook Time: 5 hr(s) 20 min(s)
- Serves 6
This national dish is of slow- braised fava beans with lentils is traditionally cooked overnight in a copper pot so it is ready for a hearty breakfast. It is typically eaten with Egyptian bread as a tasty and filling start to the day, particularly during Ramadan when Muslims fast during daylight hours. It pairs beautifully with many spicy, crunchy treats such as the bright-pink pickled turnips (coloured with beetroot) and crunchy pickled cucumbers that are sold in Middle Eastern food stores. For a sandwich-style snack, serve the ful in a pocket of flatbread with fresh salad, tahini, pickles and banana chillies.
You will need to begin this recipe one day ahead.
Ingredients2 cups - dried fava beans (broad beans), rinsed and soaked overnight
1 cup - red lentils, rinsed and soaked overnight
salt and pepper
PreparationSoaking time: overnight
Add salt, pepper, a generous amount of cumin and lemon juice to taste. Drizzle a liberal amount of olive oil over the top.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Ful medames recipe (slow-cooked fava beans with lentils) then browse more Egyptian recipes, side dish recipes, vegetarian recipes, breakfast recipes and our most popular hainanese chicken rice recipe.
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