Egyptian Foul Medammes

Ingredients

• Dried fava beans (1 cup)
• Water (enough to soak and cook the beans)
• Olive oil (3 tablespoons)
• Garlic (4 cloves, minced)
• Cumin (1 teaspoon)
• Salt (1 teaspoon)
• Lemon juice (2 tablespoons)
• Fresh parsley (1/4 cup, chopped)
• Fresh tomatoes (2 medium, diced)
• Red onion (1 small, diced)
• Fresh mint leaves (1/4 cup, chopped)
• Hard-boiled eggs (2, sliced)
• Pita bread (4 pieces)

Instructions

1. Soak the dried fava beans in water overnight, ensuring they are fully submerged. Drain and rinse the beans before cooking.
2. In a large pot, add the soaked fava beans and cover them with fresh water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 45 minutes, or until the beans are tender. Add more water as needed to keep them submerged.
3. In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, ensuring it doesn't burn.
4. Once the fava beans are tender, drain them and add them to the pan with the garlic. Using a fork or potato masher, mash the beans slightly while keeping some whole for texture.
5. Stir in the lemon juice, cumin, and salt. Cook for another 10 minutes, stirring occasionally to meld the flavors.
6. Remove the pan from heat and let the mixture cool slightly.
7. In a mixing bowl, combine the chopped parsley, diced tomatoes, chopped red onion, and chopped mint leaves. Toss gently to mix.
8. To serve, spoon the fava bean mixture onto individual plates. Top generously with the tomato and herb mixture and garnish with sliced hard-boiled eggs.
9. Serve with warm, toasted pita bread on the side, perfect for scooping up the delicious mixture.