Ful Medammes/Mudammas/Medames: Stewed Fava Beans
I first discovered this dish in a Yemeni restaurant in Manchester’s famous ‘Curry Mile‘, one of my favourite places to go for a delicious meal out when cooking is too much like hard work! I’ve since eaten it on holiday in Egypt, it was so delicious that I had it for breakfast every day!
According to Wikipedia Ful Medammes is: ‘an Egyptian/Sudanese dish of cooked and mashed fava beans served with vegetable oil, cumin and optionally with chopped parsley,onion, garlic, and lemon juice. A staple meal in Egypt and Sudan, it is popular in the cuisines of the Levant, Somalia, Djibouti,Eritrea, Ethiopia and Saudi Arabia’.
Today I made a second attempt at a ‘no knead bread’ recipe and made some Ful Medammes and poached egg to go with it.
- I can of Ful Medames Beans
- 1 tbs tomato puree (use a couple of fresh tomatoes if you have them)
- 1tsp ground cumin
- half onion, finely chopped
- clove of garlic, finely chopped
- salt to taste
- 1tbs olive oil
- Saute onions and garlic with the oil in a small saucepan
- Add ground cumin, salt, and tomato puree/tomatoes, cooking for a few minutes to form a paste
- Add the tinned fava beans and a splash of water. Stew on a low heat for 10 minutes, stirring every so often. Add water if it starts to stick.
- At this point it’s cooked. The beans can be served whole or mashed into a smooth paste. (I like mine mashed!) Add chopped fresh parsley, if you have it, to add some freshness!
- Serve hot with boiled/poached/fried eggs and toasted bread.
This dish is almost like a middle-eastern version of eggs and baked beans! There is loads of flavour and left overs can be served cold as a dip with vegetables and flat bread (like a hummus!). It’s a perfect make-ahead dinner party starter as spice can be added to suit individual tastes.