Sides
Ful Medames (Spiced Fava Beans)
The Quirky Foodster Team
Ingredients
- 400 g Cooked or canned fava beans, drained
- 2 cloves Garlic, minced
- 45 ml Olive oil
- 30 ml Lemon juice
- 3g Ground cumin
- 1 small Tomato, diced, to garnish
- 10 g Fresh parsley, chopped
- to taste Salt and black pepper
Method
- Warm the fava beans with a splash of their liquid in a small saucepan over medium heat.
- Add the garlic and cumin and simmer for 5 minutes, mashing some of the beans lightly to thicken while leaving others whole.
- Season with salt and pepper, then stir in half the olive oil and the lemon juice.
- Transfer to a serving dish, drizzle with the remaining olive oil, and top with diced tomato and parsley.
- Serve warm with laxoox or bread for scooping.
Introduction: Ful is a staple side across the Horn of Africa and eastern Mediterranean, and in Djibouti it’s typically eaten alongside laxoox at breakfast or lunch.
Cultural Background: Ful is a staple side across the Horn of Africa and eastern Mediterranean, and in Djibouti it’s typically eaten alongside laxoox at breakfast or lunch. Slow-simmered fava beans are dressed simply with olive oil, lemon and spices, making a humble but deeply satisfying dish.
Tips: Mash only part of the beans — the contrast between creamy and whole beans is part of ful’s appeal.
Variations: A poached egg on top turns this side into a full breakfast dish; some cooks add a spoonful of tahini for richness. Already vegan as written.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, stirring to loosen.
Nutrition: Per serving: approx. 180 kcal, 9g protein, 20g carbohydrate, 8g fat, 6g fibre.
FAQs
Q: Can I use dried fava beans instead of canned?
A: Yes — soak overnight and simmer for 1-1.5 hours until tender before proceeding with the recipe.
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