Ful Medames

Preparation

1. Crush the garlic with the salt in a mortar and pestle until it forms a smooth paste. This is the authentic Egyptian method — the salt acts as an abrasive and the garlic paste is more flavorful than minced garlic. If you don't have a mortar, mince the garlic very finely and mix with salt.
2. Pour the canned fava beans with their liquid into a saucepan. Heat over medium heat, stirring occasionally, for 8–10 minutes until they are hot and starting to soften further.
3. Using the back of a wooden spoon or a potato masher, roughly mash about half to two-thirds of the beans directly in the pot, leaving the rest whole. The result should be part creamy, part chunky — not a smooth purée.
4. Add the garlic-salt paste, lemon juice, cumin, and black pepper. Stir well. Taste and adjust — the beans should be boldly seasoned. If too thick, add a splash of warm water.
5. Transfer to a wide, shallow serving bowl. Drizzle generously with extra virgin olive oil — do not be shy. This oil is fundamental to the flavor and richness of the dish.
6. Top with the diced tomatoes, sliced onion, chopped parsley, and sliced green chili (if using). Add a final drizzle of olive oil and a pinch of cumin on top. Serve immediately with warm pita bread and optional hard-boiled eggs on the side.