The shadow of the Pharaoh and the mark of the Nile‘s rich harvest will always characterise this timeless Egyptian breakfast. Ful medames (fava beans with garlic, lemon juice and olive oil) falls lightly on this Mediterranean version.
- 500 g fava (brown) beans, dried, soaked overnight
- 60 g garlic, crushed
- 30 ml olive oil
- 5 g marjoram, finely chopped
- 5 g mint, finely chopped
- 2 green / red chillies, chopped / 1 tsp chilli sauce
- 2 sprigs parsley
- Salt, large pinch
Boil beans in salted water until soft, drain, add garlic and mash with a wooden spoon. Mix with oil and press through a sieve, add herbs and spices.