Ful Medames (Stewed Fava Beans)

Method

1. 1

   Mince the garlic, dice the tomato, and roughly chop the parsley.

2. 2

   Tip the fava beans and their canning liquid into a pot with the garlic and cumin; bring to a gentle simmer.

3. 3

   Simmer gently, stirring occasionally, until the beans are warmed through and starting to soften further.

   💡 Don't drain the liquid — it's what turns creamy once you start mashing.

4. 4

   Off the heat, mash the beans roughly with a fork or potato masher, leaving some whole and some creamed.

5. 5

   Squeeze in the lemon juice and stir to sharpen the flavor.

   💡 Texture is personal but the lemon is structural: ful without acid is wet cement.

6. 6

   Spoon into a shallow bowl, flood generously with olive oil, and scatter the diced tomato and parsley over the top.

7. 7

   Warm the pita bread and serve alongside for scooping.