← Back to Search Results
Egyptian, Jewish, Middle Eastern, Syria
Warm Fava Beans Recipe-10946

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ful Medammas

Fül (pronounced “fool”), which is Arabic for fava beans, is a favorite Sunday morning dish among Aleppian Jews and a fixture of the post-Yom Kippur table. This dish is a Middle Eastern classic that originated in Egypt. In fact, medammas is Coptic for “buried,” which suggests the original preparation required the beans to be buried in a pot. Although there are countless ways of embellishing fül the basic recipe remains the same.

There are different kinds of fava beans, which require different cooking times depending on their size, so you must make sure you use the right kind. The only fava bean used for making this dish is the small round one called fül ham man (“bath fava”). The beans should be cooked until soft; there should be no “bite” to them.

Yield: 4 to 6 servings

Ingredients

  • 2 cups dried fava beans, soaked overnight or for 6 to 8 hours and drained, or two 16-ounce cans fava beans, drained

Dressing:

  • 3 tablespoons extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice (1 to 2 lemons)
  • 1 teaspoon ground cumin
  • ¼ teaspoon Aleppo pepper, or 1/8 teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • 1 bunch fresh flat-leaf parsley, chopped
  • 2 hard-boiled eggs, sliced or chopped, or chopped scallions for garnish

Directions

1. Put the soaked beans in a medium saucepan, with enough water to cover them completely. Bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until the beans are soft but not mushy. Drain and transfer to a medium mixing bowl. Rinse the beans with cool water in a strainer and drain again.

2. To make the dressing, combine the olive oil, lemon juice, cumin, Aleppo pepper, salt, and parsley in a small mixing bowl and mix thoroughly. Pour over the beans and toss. Garnish the beans with the eggs or scallions.


© 2007 Poopa Dweck
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

262kcal (13%)
78mg (8%)
19mg (31%)
68mcg RAE (2%)
628mg
105mg
16g
3g
13g
31g
71mg (24%)
230mg (10%)
2g (8%)
9g (14%)
5mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sweet-life The Sweet Life
by Kate Zuckerman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
living-raw-food Living Raw Food
by Sarma Melngailis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
desserts-4-today Desserts 4 Today
by Abby Dodge
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?