Foul medames is one of the flagship dishes of Egyptian cuisine, appreciated for its simplicity and richness of flavors. Usually served as a traditional breakfast, it is also perfect for lunch or dinner. This naturally gluten-free dish is made with simmered beans, seasoned with a combination of spices, lemon juice and olive oil and perhaps accompanied by hard-boiled eggs and tomatoes.
Ingredients
Preparation
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Preparation of the beans:
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If using dried beans, let them soak in water for 8 to 12 hours. Drain and rinse.
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Cook the beans in a pan of water for 1 to 1.5 hours, until they are tender. If using canned beans, rinse and drain them, then proceed directly to the next step.
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Seasoning and assembly:
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In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the crushed garlic. Brown it for about 1 minute.
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Add the cooked beans to the pan, cumin, salt and pepper. Lightly crush some of the beans with the back of a spoon to release their starch and thicken the mixture. Add a glass of water and cook for 3 minutes.
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Pour in the lemon juice and 2 tablespoons of olive oil. Stir well and simmer for an additional 5 minutes.
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Service :
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Transfer the foul medames to a serving bowl and garnish with the red onion, fresh parsley and diced tomatoes.
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Add the halved hard-boiled eggs if desired, for a more complete version of the dish.
Note
Foul medames goes perfectly with a touch of tahini or a little pepper to enhance the flavors. For a complete brunch, serve it with a fresh salad and olives.
