Ful medames is a traditional North African and Middle Eastern dish made from cooked and mashed fava beans seasoned with spices and is a popular breakfast dish. This vegetarian version comes from former Australian rules footballer Akec Chuot and is served with fresh onions, tomatoes, rocket, hard-boiled eggs and bread for the perfect brunch at home.
Ingredients
- Extra virgin olive oil, for drizzling
- 1 large brown onion, finely chopped
- 400 g tin fava beans
- ¼ cup (60 ml) vegetable stock
- Salt and black pepper
- 1-2 tsp dry roasted cumin powder (see Note)
- 4 Truss tomatoes, roughly chopped
- 1 red onion, finely chopped
- 100 g feta cheese, crumbled
- 60 g rocket leaves, roughly chopped
- ¼ cup flat-leaf parsley leaves, roughly chopped (optional)
- 3 boiled eggs, peeled and cut into thin wedges
- 1 lemon, cut into wedges
- Sesame oil, for drizzling
- 4 pita bread, cut into wedges, to serve
Instructions
1. Heat a large saucepan over medium-high heat with a generous drizzle of oil, then add the onion. Cook, stirring, for 3 – 4 minutes, or until the onion is lightly browned. Drain the fava beans and add to the pan with the vegetable stock. Bring to a simmer and cook for 3-5 minutes, or until the beans are softened and heated through. Using a potato masher or a fork, lightly mash the fava beans.
2. Stir through a generous pinch of salt and pepper with the cumin, then divide the mashed fava beans between serving plates or bowls. Top with the tomatoes, red onion, crumbled feta cheese, rocket, parsley and boiled egg wedges. Squeeze over fresh lemon juice and generously drizzle with sesame oil and extra virgin olive oil. Serve the ful medames with the pita bread wedges.
