Wasfetna

Foul medames

Hot fava beans, half mashed and half whole, with garlic, lemon, cumin and olive oil.

Vegan

Foul medames
Cooking time
20 min
Hands-on time
15 min
Free time
8 min
Difficulty
Easy
Cuisine
Egyptian
Calories
390

Morning foul is judged by its texture before its taste: mash it all and it turns to paste, leave it all whole and it's a soup — half and half is the right texture. Then a well in the middle for the olive oil to pool in.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the fava beans

For the topping

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Medium pot — The beans are warmed in their own liquid over low heat.
  • Masher — The back of a spoon or a fork will do — what matters is mashing only half.

Method

  1. Heat the beans in their water over low heat until they boil gently.

    8 minYou can walk away
    You’ll know it’s ready when

    The beans are hot and the liquid is boiling at the edges.

  2. Mash half the beans with a masher, leaving the other half whole.

    4 min
    You’ll know it’s ready when

    The mixture is thick, with some whole beans left.

    Tip: Mashing it all gives a paste, mashing none gives a soup — half and half is the right texture.

  3. Add the crushed garlic, lemon, cumin, and salt, stir, taste, and adjust the acidity.

    4 min
    You’ll know it’s ready when

    You can taste the garlic and lemon under the beans.

  4. Spread it out on the plate, hollow out the middle, drizzle with olive oil, and garnish with tomatoes and parsley.

    4 min
    You’ll know it’s ready when

    The oil pools in the well and the top is colored.

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