Ful Medames: Egyptian Fava Bean Stew with Matbucha and Lavash

Soak fava beans overnight.

Cook fava beans with herbs for about 2 hours until tender, ensuring they are slightly soupy in consistency.

Mash some of the beans, leaving about ½ of the beans whole.

Add extra virgin olive oil, cumin, Aleppo chili, salt, and pepper to the beans.

Simmer the mixture until the liquid is reduced, about 10-15 minutes.

Remove the herbs from the beans and add lemon juice.

Heat extra virgin olive oil in a medium saucepan over low heat.

Add garlic to the saucepan and cook slowly until soft and light golden brown.

Add Fresno chilies and spices to the saucepan and cook for one minute or until aromatic.

Add roasted peppers and cook for about five more minutes.

Add tomatoes and continue to cook over medium-low heat until the liquid has evaporated, approximately 30 minutes.

Remove from heat and add salt, pepper, lemon zest, and juice to taste.

Stir in cilantro.

Assemble the dish by serving Ful Medames with Matbucha, topped with shallots, parsley, a lemon wedge, and a drizzle of extra virgin olive oil, alongside grilled lavash.

Dietary

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