Greek-Style Foul Medames
Ingredients
- 500 gFresh peeled fava bean (dried)
- 3 pcGarlic (crushed into a paste)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 pcFlat-leaf parsley (finely chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gDried brown fava beans (Foul) (soaked overnight)
Method
Tender beans mashed into a rustic texture, brightened with fresh garlic and sharp lemon. A generous pour of olive oil creates a smooth, rich finish.
- 1
After soaking the brown beans (foul) overnight, rinse them and place in a pot with the peeled beans. Cover with cold water, bring to a boil, then lower the heat. Simmer until both types of beans are very tender and mash easily.
- 2
Drain the beans, reserving some cooking liquid. Add crushed garlic, ground cumin, and salt. Mash roughly with a fork to obtain a thick puree with some visible chunks.
- 3
Stir in the lemon juice. Drizzle olive oil over the top until it coats the preparation. Sprinkle with chopped flat-leaf parsley before serving warm.
Frequently asked questions
How do you get this dish right?
- Do not drain the beans too much, the starch-rich cooking water helps bind the sauce.
- Use a high-quality olive oil with character; it provides all the fruitiness to the dish.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Add a drizzle of oil before reheating.
