“Authentically Delicious Egyptian Ful Medames: A Vegan Twist on an Ancient Classic”

Allergens

Beans

Ingredients

• 1 cup dried ful medames beans (or pre
• soaked)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• Salt and black pepper, to taste
• 4 cups vegetable broth
• 2 tbsp lemon juice
• 1/4 cup chopped parsley
• 2 tbsp tomato paste

Instructions

1. Begin by sorting and rinsing the dried ful medames beans, then place them in a large bowl with enough water to cover them. Allow them to soak overnight or for at least 8 hours. Drain and set aside. In a large pot over medium heat, warm the olive oil. Add the onion and garlic, sautéing until they become soft and fragrant. Stir in the ground cumin and coriander, allowing them to toast briefly before mixing in the soaked beans. Season with salt and black pepper as desired. Pour in the vegetable broth, ensuring that all ingredients are submerged. Bring the mixture to a boil, then lower the heat to a simmer and cook for 45 minutes or until the beans are tender but still holding their shape. Once cooked, gently stir in the lemon juice, parsley, and tomato paste. Cook for an additional 5 minutes to allow flavors to meld. To serve, ladle the ful medames into a bowl and garnish with additional parsley and a drizzle of olive oil.

Chef’s Insight

The authentic Egyptian Ful Medames recipe is a perfect example of the rich culinary history of Egypt, using simple ingredients to create an unforgettable dish that will transport you to the banks of the Nile.

Notes

This Egyptian Ful Medames recipe is a delicious vegan-friendly dish that can be enjoyed as a main course or side dish. Pair it with flatbread for an even more authentic experience.