21/10/2018 - 11:43 AM

Foul Medames

Manzil Downtown

Foul Medames


  1. 1 cup Egyptian fava beans, unpeeled
    1 cup chick peas
    1/3 cup chopped flat-leaf parsley
    3 lemons, cut in quarters
    1 pinch cayenne pepper
    4–6 cloves garlic, crushed
    1 medium tomato, diced
    1 small cucumber, peeled and diced
    Chili-pepper flakes
    3 teaspoons of cumin seeds
    3-4 olives – cut into small pieces
    Olive oil
    Salt and pepper


  1. Peel the garlic cloves removing the outer layers and finely chop. Chop the parsley as well.
  2. Toast cumin seeds in skillet. Transfer to a pestle and mortar and grind.
  3. Heat the olive oil in a large pot and add the garlic cloves and cumin. Sauté for about 1 minute and add the drained Fava beans. Cover with water, put a lid on and simmer for about an hour or until beans are soft.
  4. Drain the cooked beans reserving the flavorful water. Let them cool and start shelling them. Make a small cut or tear a small opening on one end of a bean and squeeze the content back into the flavorful water. Throw away the shells.
  5. Bring back beans to a boil and add boiled chick peas. Mash them slightly using a potato masher. Add parsley, lemon juice, tomatoes, olives, cucumbers, and simmer few more minutes until slightly reduced and thick. Stir from time to time.
  6. At the end season with salt and pepper, cayenne pepper, or chili pepper flakes and serve with pita bread.

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