Broad Beans with Garlic & Olive Oil — Ful Mdammas
A plate of ful (broad/fava beans) is certain to fill you up at breakfast time and fuel you through a day. Alternatively, it could make a filling lunch as it holds well without cooling.
- 300g (10.5oz) small dried broad (fava) beans or 3 x 300g (10.5oz) tinned
- 2 large garlic cloves
- 1 tsp sea salt
- 5 tbsp bitter orange juice (or more lemon juice, to taste)
- 3 tbsp lemon juice
- 2 tsp ground cumin
- 1 tsp chilli powder
- 2 tomatoes, chopped, to garnish
- Small handful of flat-leaf parsley, chopped, to garnish
- 90ml (3 floz) olive oil
- Fresh pita bread, to serve (ensure it is gluten-free)
- If using dried broad beans, soak them overnight in plenty of water
- The next day, drain the beans, then place in a saucepan and cover with fresh water. Cover and cook for 1 hour (or for 30 minutes in a pressure cooker), until tender. Drain, reserving a little of the cooking liquid. If using tinned beans, place the beans with their soaking liquid in a saucepan and heat through. Drain and reserve the liquid to use later.
- Smash the garlic, pounding it in a mortar and pestle with a little of the salt.
- Scoop 1 cup of the cooked, drained beans into a large bowl and mash slightly with a pestle. Season with the bitter orange juice (if using), lemon juice, the mashed garlic, cumin, chilli powder and the remaining salt. Add the rest of the beans along with 2-3 tablespoons of the cooking liquid to loosen the mixture a little and combine.
- Garnish with chopped tomatoes and parsley and cover generously with the olive oil. Serve with fresh pita bread.
Vegan Life tip
Cooked unseasoned broad beans can be stored in the fridge or
freezer if you prefer cooking a larger quantity for a quick breakfast the following day.
Recipe from Bayrut: The Cookbook: Recipes from the heart of a
Lebanese city kitchen by Hisham Assaad (published by Smith Street Books). ©Hisham Assaad (Location Photography) ©Liz and Max Haarala Hamilton (Food Photography).