Ful Medames with Salsa Verde (Slow-cooked Broad Beans with Salsa Verde)
Ful Medames, a staple breakfast dish across the Middle East, is a savoury blend of slow-cooked broad beans, often customised with regional ingredients like chickpeas, chopped tomatoes, or tahini. Each variant reflects the unique culinary traditions of its origin. During a memorable visit to Nevada, we experienced a delightful twist on this classic dish at my husband’s Uncle Maher’s home. He served the traditional beans with a side of zesty salsa verde, introducing a refreshing and spicy kick that perfectly complemented the rich, earthy flavour of the beans.
Inspired by this encounter, I’ve since adopted a hybrid recipe that marries my mother-in-law’s traditional Ful Medames with Uncle Maher’s punchy salsa verde. This fusion has not only enriched our breakfast table but has also become a cherished way to savour and blend family recipes from different cultures. The salsa verde, with its fresh and spicy notes, offers a delightful contrast to the comforting warmth of the beans, creating a harmonious and invigorating dish that’s become a favourite in our family gatherings.
Basic Ingredients for Ful Medames with Salsa Verde
Ful Medames:
Dried Broad Beans: The base of the dish provides a creamy texture and earthy flavour.
Cumin Powder: Adds warmth and a slightly spicy, earthy note.
Coriander Powder: Contributes a citrus-like, sweet flavour.
Black Pepper Powder: Gives a sharp, spicy kick.
Salt: Enhances the overall flavours of the dish.
Minced Garlic: Adds a pungent, aromatic depth.
Lemon Juice: Brings brightness and acidity, balancing the richness of the beans.
Olive Oil: Adds a smooth, fruity flavour to the dish and enhances texture.
Salsa Verde:
Fresh Mint, Coriander, and Parsley: These herbs provide a burst of freshness and a range of flavours from peppery to citrusy.
Green Onion: Offers a mild, crunchy bite.
Tomato: Adds juiciness and a mild sweetness.
Red Chilli: Introduces a spicy element, which is optional based on heat preference.
Olive Oil: Binds the salsa ingredients together, adding richness.
Lemon Juice: Adds a zesty tang, complementing the freshness of the herbs.
Salt and Black Pepper: Season and enhance the flavours of the salsa.
Alternative Ingredients
For the Ful Medames:
Beans: If broad beans are not available, you can use other types of beans like pinto beans, lima beans, or even kidney beans as a substitute. The texture and flavor will vary, but they can still make a delicious dish.
Spices: Instead of cumin and coriander powder, try using other spice blends such as garam masala, taco seasoning, or even a pinch of curry powder for a different flavor profile.
Garlic: If fresh garlic is too strong for your taste, garlic powder can be a milder substitute, or you can omit it entirely for a less pungent dish.
Lemon Juice: Apple cider vinegar or white vinegar can be used as a substitute for lemon juice to add acidity to the dish.
For the Salsa Verde:
Herbs: If you don’t have fresh mint, coriander, or parsley, you can experiment with other fresh herbs like basil, tarragon, or chives. The flavour will change, but it can still be delightful.
Green Onion: Shallots or red onions can be substituted for green onions, providing a different kind of sharpness and bite.
Tomato: Try using bell peppers or cucumbers instead of tomatoes for a different texture or taste.
Red Chilli: If you want less heat, remove the chilli or replace it with a dash of chilli flakes or paprika. For a no-heat version, you can just leave the chilli out entirely.
Olive Oil: If olive oil is not your preference, other oils, like avocado oil or grapeseed oil, can be substituted in the salsa.
Preparation Tips for Ful Medames with Salsa Verde
- Soak dried broad beans overnight to reduce cooking time and improve digestibility.
- Gently mash the beans to the desired consistency; some prefer it chunky, while others like it smoother.
- Balance the lemon juice and olive oil in the salsa verde to suit your taste preference.
Serving Tips for Ful Medames with Salsa Verde
- Serve the ful medames warm, topped with a generous drizzle of olive oil.
- Offer the salsa verde on the side or spooned over the top of the ful medames for guests to mix as they like.
- Accompany the dish with flatbread or pita for a complete meal.
Storage Tips
- Store leftover ful medames in an airtight container in the refrigerator for up to three days.
- The salsa verde should be consumed fresh but can be refrigerated for a day or two, noting that the herbs may wilt.
- Reheat the ful medames gently, adding a little water if it has thickened too much upon cooling.
Ful Medames with Salsa Verde (Slow-cooked Broad Beans with Salsa Verde)
Ingredients
Ful Medames
- 3 cups dried broad beans, cooked 2 cans of broad beans, washed and drained
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp black pepper powder
- salt
- 2 tsp garlic, minced
- 1 lemon, juiced
Salsa Verde
- ¼ cup fresh mint, finely chopped
- ¼ cup fresh coriander, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 green onion, finely chopped
- 1 tomato
- 1 red chilli, deseeded and finely chopped (optional)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- salt
- freshly ground black pepper
Instructions
- Combine the cooked fava beans and a cup of water in a medium-sized saucepan, and bring to a boil. Reduce heat and leave to simmer for 10 minutes. Once the mixture has reduced, mash the beans with a fork or the bottom of a cup.
- Season with the cumin powder, coriander powder, black pepper powder and salt; mix them together and leave to simmer for an additional 5 minutes. Add more water if mixture seems to have reduced slightly dry.
- Before serving, mix in the garlic, lemon juice and olive oil. Serve in a bowl and add an additional drizzle of olive oil.
- To prepare the salsa verde, combine the chopped mint, coriander, parsley, green onion, tomato, red chilli, olive oil and lemon juice, and season with salt and black pepper. Serve on the side with the ful medames.
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