Ful medames recipe honours famous fava bean

Our name is derived from the famous fava bean, on the human menu for thousands of years. We appreciate this tough bean as it can withstand harsh and cold climates. As nature doesn’t plan we love to mimic the natural growth of this bean. Perhaps no news but this month we want to share our fava beans recipe for ‘ful medames’.
Ingredients: canned fava beans (450 g / 16 oz), 1/2 cup water, extra virgin olive oil, 1/2 onion minced, 2 cloves garlic (raw or 4 roasted), 1 tsp cumin, 1 tsp chili powder, juice from 2 fresh lemons, 2 cubed tomatoes, cubed feta (85 g / 3 oz), a bit of fresh parsley, sliced cucumbers, fresh green onions, some olives, black pepper to taste.
Preparation: drain fava beans (from the can) and heat them in saucepan (medium-high with about 1/2 cup of water). Fry the onions and watch them turning golden brown. Add the garlic, cumin powder, chili powder and lemon zest and cook gently for another 5 minutes. Set aside. Drain the beans (and if you want, save the cooking liquid to prepare additional thin sauce, e.g. with tahini). Mash half of the beans with the onion mixture, half of the lemon juice (no salt since canned beans are already salted). Make it creamier with some bean liquid and divide the puree over a bowl. Mix the rest of the beans with the tomato, feta and parsley and pour over the puree. Our ful mudammas is best served with warm pita bread. You can add sliced cucumbers, fresh green onions and olives to go along.
Instead of canned consider fresh or dried fava beans. Look for preparing instructions another time at Favas.net.

Source: Favas.net with special thanks to Charlotte Kleyn (in the Amsterdam newspaper Het Parool, April 7, 2020).