| Prep: 15 mins | Cook: 2 hours | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 2g | 45g |
| sugars | fibre | protein | salt |
| 4g | 10g | 15g | 0.7g |
Why I Love Egyptian Vegan Ful Medames with Pita Bread
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When it comes to soulful, hearty food, few dishes hold a special place in my heart like Vegan Ful Medames with Pita Bread. This traditional Egyptian recipe, loaded with protein-rich fava beans and aromatic spices, has a way of bringing people together. It’s a dish that invites you to sit down, take your time, and savor each bite. Growing up in Texas, I was surrounded by rich Tex-Mex flavors, but my culinary journey didn’t stop there. This recipe reminds me of how food can transcend borders and cultures, creating connections that go beyond the kitchen.
The Allure of Simplicity
One of the things I adore about Vegan Ful Medames with Pita Bread is its beautiful simplicity. Just a handful of humble ingredients like fava beans, lemon juice, and olive oil can come together to create a dish that’s both flavorful and satisfying. The spices—cumin, coriander, and paprika—elevate the beans into something truly special. Fresh parsley brings a pop of color and a burst of freshness that I can’t get enough of. This dish is very similar to hummus but carries a more textured and earthy note that makes it unique.
A Versatile Delight
This recipe is incredibly versatile—it’s perfect for breakfast, lunch, or dinner. Pair it with some fresh, crunchy vegetables or even some homemade Zaatar pita chips for a complete meal. It’s also an excellent dish to serve when you’re entertaining guests; its exotic flair is sure to impress. Another inspiring chef who appreciates the simplicity of traditional recipes like this one is Yotam Ottolenghi; his work often emphasizes the beauty of Middle Eastern cuisine and its rich heritage.
The optional toppings—tomatoes, cucumbers, red onion, cilantro, and tahini—offer opportunities for customization. This allows each person to tailor their bowl to their preferences, adding a touch of personal flavor to a universally loved dish. It also makes an excellent companion to foods like Baba Ganoush or Tabbouleh, both of which can round out your meal with additional layers of taste and texture.
Lastly, this recipe holds a special place in my heart because it’s easy to make, budget-friendly, and incredibly satisfying. As a grade school teacher, my schedule can get pretty hectic, but dishes like this one allow me to feed my family healthily without spending hours in the kitchen. It’s a reminder that sometimes, simplicity is the ultimate form of sophistication.
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What You’ll Need
- 2 cups dried fava beans
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup chopped fresh parsley
- 6 whole wheat pita breads
- Optional toppings:
- 1/4 cup chopped tomatoes
- 1/4 cup chopped cucumbers
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon tahini
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Method
Step One
Rinse the dried fava beans thoroughly and place them in a large bowl. Cover with plenty of water and let them soak overnight, or for at least 8 hours. Drain and rinse the beans before cooking.
Step Two
Place the soaked fava beans in a large pot and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, or until the beans are tender. Drain the beans, reserving some of the cooking liquid.
Step Three
In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is aromatic, about 5 minutes.
Step Four
Add the cooked fava beans to the skillet. Stir in the lemon juice, ground cumin, ground coriander, paprika, ground black pepper, and salt. Mash the beans with a fork or potato masher, adding reserved cooking liquid as needed to achieve a creamy consistency.
Step Five
Continue to cook for another 10 minutes, stirring occasionally, to allow the flavors to meld together. Stir in the chopped fresh parsley just before serving.
Step Six
Warm the whole wheat pita breads in a toaster or oven. Serve the vegan ful medames hot, accompanied by the warm pita breads.
Step Seven
Optionally, top the ful medames with chopped tomatoes, cucumbers, red onion, fresh cilantro, and a drizzle of tahini for added flavor and texture. Enjoy your vegan ful medames with pita bread!
