Ful Medames

also called ful medames · foul medames · foul mudammas · ful mudammas · fool medames · ful · foul · fava beans · Egyptian breakfast beans

The table

1 1/2 cups(300 g; small brown ful, not the big pale broad bean)dried fava beanssoak the dried fava 12 hrsimmer 1 1/2 hr until collapsingcrush half against the pandress with lemon, oil and cuminbuild the top, finish at the table
1bay leaf
1/4 tspbaking soda
3 Tbs(45 mL)lemon juice
1/4 cup(60 mL)extra-virgin olive oil
2 cloves(crushed to a paste)garlic
2 tspground cumin
1 1/2 tspkosher salt
1(diced)ripe tomato
1/4 cup(chopped)flat-leaf parsley
1/4(diced fine)red onion
2 Tbs(30 mL)extra-virgin olive oil
1(in wedges)lemon
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

1soak the dried fava 12 hr

2simmer 1 1/2 hr until collapsing

goes in with what step 1 made

4dress with lemon, oil and cumin

goes in with what step 3 made

5build the top, finish at the table

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 13 hr 30 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 14 hr.

  1. soak the dried fava 12 hr

    12 hrwalk awayfrom the start

  2. simmer 1 1/2 hr until collapsing

    1 hr 30 minwalk away12 hr in

  3. crush half against the pan

    not timed13 hr 30 min in

  4. dress with lemon, oil and cumin

    not timed13 hr 30 min in

  5. build the top, finish at the table

    not timed13 hr 30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need saucepan

Goes with

See how it is written
>> title: Ful Medames
>> category: Rice, Beans & Grains
>> tags: fava beans, egyptian, breakfast, cumin, vegan
>> counters: Shawarma Counter
>> aka: ful medames, foul medames, foul mudammas, ful mudammas, fool medames, ful, foul, fava beans, Egyptian breakfast beans
>> pairs-with: pita-bread, labneh, kabis
>> servings: 4
>> time: 14 hr
>> step.1: soak the dried fava 12 hr
>> step.2: simmer 1 1/2 hr until collapsing
>> step.3: crush half against the pan
>> step.4: dress with lemon, oil and cumin
>> step.5: build the top, finish at the table

Cover @dried fava beans{1 1/2%cups}(300 g; small brown ful, not the big pale broad bean) with cold water by four inches and ~soak{12%hr}. The small bean is a different plant from the peeled broad bean sold for salads and it is the only one that goes creamy rather than mealy.

Simmer @&(~1)soaked beans{}(drained) in fresh water with @bay leaf{1} and @baking soda{1/4%tsp} in a covered #saucepan{} ~simmer{1 1/2%hr}, topping up as needed, until the skins split and a bean flattens under a spoon with no resistance at all.

Crush about half of @&(~1)cooked beans{} against the side of the pan with a spoon and leave the rest whole, holding back a ladle of the cooking water and stirring it back in. Half crushed and half whole is the texture; a full mash is hummus and a pan of loose beans is soup.

Dress @&(~1)crushed beans{} with @lemon juice{3%Tbs}(45 mL), @extra-virgin olive oil{1/4%cup}(60 mL), @garlic{2%cloves}(crushed to a paste), @ground cumin{2%tsp} and @kosher salt{1 1/2%tsp}, stirring hard so it goes glossy.

Turn @&(~1)dressed ful{} into a shallow bowl and build @ripe tomato{1}(diced), @flat-leaf parsley{1/4%cup}(chopped), @red onion{1/4}(diced fine) and @extra-virgin olive oil{2%Tbs}(30 mL) over the top, with @lemon{1}(in wedges) and more cumin alongside. It arrives undressed on purpose and every table finishes it differently — that is the meal, not a serving suggestion.