Fava beans, also known as “fool medames” in Arabic, are packed with nutritional value. High in protein and fiber, as well as B-vitamins, iron, zinc, copper, magnesium, and potassium. These beans are a dietary staple of many Middle Eastern countries. Everyone has their own variation of this recipe. This recipe is my Egyptian family’s take on “fool”. This is a great alternative to traditional syrupy breakfast beans.
Serves 4 people (as a side dish)
- 2 cups cooked brown fava beans (not the young green ones; either cooked from dry or canned, rinsed)
- Juice of ½ a lemon, freshly squeezed
- 1 tsp vinegar
- 3 tbsp extra virgin olive oil
- 2 tsp green chili, chopped (optional)
- 1 green onion, thinly sliced
- A pinch of cayenne pepper (optional)
- Sea salt and freshly ground black pepper, to taste
- 1 tbsp tahini paste
Cook or warm fava beans, drain water.
In a mixing bowl, combine lemon juice, vinegar, olive oil, chili, onion, cayenne, salt and pepper.
Add cooked beans and mash with a fork to desired consistency.
Drizzle with tahini before serving.
Traditionally served alongside eggs, pita bread, olives, feta cheese and tomato salad (choose your sides based on your own dietary allowances).
Be’l hana wa’l shifa! a.k.a. Bon appétit!
