Creamy fava beans drizzled with a spicy green dressing and topped with charred olives have quickly become a go-to dish in many homes, especially for those seeking a hearty plant-based meal. We recently sat down with Georgina Hayden to discuss this popular dish, known as ful medames or simply ful.
“Ful is a much-loved breakfast staple in Egypt and across much of the Middle East,” Georgina shared. “It’s not just packed with protein; it also makes for a quick and satisfying dinner. I often pair it with pita, and if I’m feeling indulgent, I’ll throw an egg on top for some extra richness.”
One of her favorite spins on the classic recipe is the addition of charred olives. “They really elevate the dish with a depth of flavor that’s hard to beat. If you’ve never tried barbecued olives, you don’t know what you’re missing!”
For those who might have trouble finding fava beans, Georgina offers a few alternatives. “You can easily swap them out for any canned or jarred beans you have on hand. Or, if you plan ahead, soaking and boiling dried beans works just as well.”
If you’re excited to try your hand at this dish, here’s a quick breakdown of how to prepare it. The prep time is about 10 minutes, and it takes another 30 minutes for cooking, serving two—or four if you’re enjoying it as part of a meze spread.
Here’s what you’ll need:
– 12 pitted black olives
– Extra-virgin olive oil
– 1 onion, finely chopped
– 3 garlic cloves, finely chopped
– ½ teaspoon ground cumin
– 2 cans (400g each) fava beans, or cannellini/borlotti beans, drained (keep the liquid)
– Sea salt and black pepper
– For the dressing:
– 1 large green chili, finely chopped (remove the pith and seeds for less heat)
– ½ bunch flat-leaf parsley, roughly chopped
– 1 lemon
– 2 ripe tomatoes, deseeded and finely chopped
– Pita bread, for serving
To prepare, start by heating a large frying pan over medium-high heat. Add the olives and sauté them for about five to eight minutes until lightly charred. Once they’re done, set them aside.
In the same pan, lower the heat to medium-low and add two tablespoons of olive oil. Sauté the onion and half of the garlic for around 10 minutes, or until soft. Stir in the cumin, then add the drained beans along with 200ml of the reserved bean liquid. Bring everything to a boil, season to taste, and then lower the heat, letting it simmer for about 10 minutes. If you’re using canned beans, gently mash them with a potato masher as they cook, aiming for a creamy, broken texture instead of a puree.
While the beans are simmering, prepare the dressing by combining the chili, the remaining garlic, and a pinch of salt in a mortar. Mash it until creamy, then add the parsley. Squeeze in the juice of one lemon and mix in a couple of tablespoons of olive oil to adjust the consistency.
Finally, chop the charred olives and stir them into the dressing along with the tomatoes.
Serve the creamy fava beans topped with the spicy green dressing, and enjoy them with warm pita bread for a delightful meal.
