👨‍🍳 تعليمات

1. 1

   Rinse the dried fava beans thoroughly under cold running water. Place them in a large bowl and cover with plenty of fresh water (at least 3-4 inches above the beans, as they will expand). Let them soak for at least 12 hours or overnight. After soaking, drain and rinse the beans again.

   ⏱️ 12 hours
2. 2

   Transfer the soaked and rinsed fava beans to a large, heavy-bottomed pot or Dutch oven. Add enough fresh cold water to cover the beans by about 2 inches. Bring the water to a boil over medium-high heat, then immediately reduce the heat to the lowest possible setting. The beans should barely simmer, with only a few gentle bubbles rising to the surface. Cover the pot tightly.

   ⏱️ 6-8 hours
3. 3

   Cook the fava beans, maintaining a very gentle simmer, until they are completely tender and easily mashable. Check periodically and add more hot water if the beans are not fully submerged. The cooking time will vary depending on the age and type of beans, but aim for 6 to 8 hours. The beans should be soft enough to break apart with a spoon.

   ⏱️ 6-8 hours
4. 4

   Once the beans are tender, drain off most of the cooking liquid, reserving about 1 cup. Using a potato masher or the back of a sturdy spoon, partially mash the beans directly in the pot. Aim for a rustic texture, leaving some beans whole or only slightly broken. You want a consistency that is thick but still has some body.

5. 5

   Stir in the minced garlic, fresh lemon juice, olive oil, and ground cumin. Add salt to taste. If the mixture seems too thick, add a little of the reserved cooking liquid until you reach your desired consistency. Gently heat the mixture for another 5-10 minutes, stirring occasionally, to allow the flavors to meld.

   ⏱️ 5-10 minutes
6. 6

   Serve the Ful Medames hot. Ladle into individual bowls. Drizzle generously with extra olive oil, sprinkle with chopped fresh parsley, and serve with sliced hard-boiled eggs (if using) and warm pita bread on the side for scooping.