Was hoping this would be at least interesting...it was excellent! and SOOOO simple. Don't plan on speaking to anyone soon after though...the garlic is STRONG.
Ful Medames (Stewed Fava Beans)
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast. But ful, as it's known casually, is a staple all over the Middle East. As such, there are many subtle variations, and the version I am fondest of is my grandmother Ruth's, whose parents hailed from Aleppo, Syria. She claims that her special touch is a pinch of cayenne pepper. I think it's something far less tangible. —Lucy-Ruth Hathaway
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Credit: Todd Coleman
INGREDIENTS
2 (15-oz.) cans fava beans, drained and rinsed¼ cup fresh lemon juice
¼ cup olive oil, plus more to garnish
2 tsp. ground cumin
¼ tsp. cayenne
4 cloves garlic, peeled and mashed
Kosher salt and freshly ground black pepper, to taste
2 hard-boiled eggs, cut into 6 wedges each
2 tbsp. finely chopped parsley
INSTRUCTIONS
1. Place beans in a 2-qt. saucepan and cover with water by 1". Place over medium heat, and bring to a boil; cook until beans are tender, about 8 minutes.2. Drain beans, and transfer to a bowl; add juice, oil, cumin, cayenne, garlic, and salt and pepper. Stir until beans are lightly broken up. Transfer to a serving platter, and surround with egg wedges; drizzle with more oil, and sprinkle with parsley before serving.
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