Driving home one day from a cafe, my partner and I noticed a new Middle Eastern market which has opened up in what is fast becoming the Durham Muslim community’s hub (yay! finally!). It was spring break, and with time on our hands, we decided to stop and browse. My partner, who lived for some time in Jerusalem, was thrilled. Though the selection of fresh vegetables was limited, we loaded up on lots of other goodies: a sturdy jug of Lebanese olive oil for $10, bulgur wheat (in lots of different sizes), fava beans, eggplant spread, pickled labneh, tahini, fresh pita…. There is also halal meat available, for nonveggies.
I’ve been having a Middle Eastern spell lately, and this morning, I created my version of Ful Medames – a super easy, fast, delicious, and healthy breakfast. It takes about 10 minutes and is fantastic with some pita bread, warmed and slightly crisped in the oven, and some soft or hard boiled eggs.
Prep time: 10 minutes
1 can fava beans, drained and rinsed
1 clove garlic, grated or mashed
Juice of half a lemon
2 tbsp. olive oil
1 tsp. cumin powder
1 tsp. cayenne pepper
Bunch of parsley, finely chopped
- Drain and rinse the fava beans well under cold running water. Place the beans in a pot and cover them with water (there should be at least 1″ more water than beans). Bring the water and beans to a boil on medium heat. Let the beans boil for about 8 minutes, until soft.
- While the beans are boiling, mix the remaining ingredients in a bowl.
- Transfer the beans into the bowl and mix well.
- Using a fork, lightly mash the fava beans, making sure to leave some unmashed, so that you have different textures.
- Serve with pita/bread and/or some eggs!