Name: Ful Medames
Total time: 25 min
Ingredients: 4 garlic cloves , minced; 1 tablespoon extra-virgin olive oil , plus extra for serving; 1 teaspoon ground cumin; 2 (15-ounce) cans fava beans; 3 tablespoons tahini; 2 tablespoons lemon juice , plus lemon wedges for serving; 1 teaspoon pepper; 1 tomato , cored and cut into ½-inch pieces; 1 small onion , chopped fine; 2 tablespoons minced fresh parsley; 2 hard-cooked large eggs , chopped (optional)

Why This Recipe Works

Fava beans are hugely popular in Egypt, so it's no surprise that ful medames, a rustic mash of favas flavored with cumin and garlic and topped with a host of fresh ingredients, is one of the nation's most beloved breakfast dishes. It also makes regular appearances as a dip with pita and as a side at lunch or dinner. While versions now exist across the Mediterranean, this simple recipe is loyal to this comfort food's ancient roots. Traditionally it's made by cooking dried fava beans in a pear-shaped pot for hours until the beans are soft enough to be mashed. Many modern recipes opt for canned beans, which both eliminate the need for specialty cookware and get it to the table in less than half an hour.

Before You Begin

After cooking the beans with tahini, garlic, and cumin and mashing them, just stir in some lemon juice and add your toppings. Chopped tomato, raw onion, and hard-cooked eggs are customary, along with some parsley and a drizzle of rich olive oil.

Instructions

Cook garlic, oil, and cumin in medium saucepan over medium heat until fragrant, about 2 minutes. Stir in beans and their liquid and tahini. Bring to simmer and cook until liquid thickens slightly, 8 to 10 minutes.

Off heat, mash beans to coarse consistency using potato masher. Stir in lemon juice and pepper. Season with salt and pepper to taste. Transfer to serving dish, top with tomato; onion; parsley; and eggs, if using, and drizzle with extra oil. Serve with lemon wedges.