I first tried fuul medames at Hashem, a veritable institution for Jordanian mezzes, and a must-try for any visitor to Amman's 'Wast Al Balad' - the bustling downtwon. A Middle Eastern staple, fuul medames is potentially one of the less photogenic of foods, but what it lacks in beauty it makes up for in flavour. Fava beans (aka dried and rehydrated broad beans) are cooked with cumin, garlic, lemon, and green chilli. This is by far my favourite Jordanian breakfast, and it couldn't be easier to make.
400g fava beans, with water
1/2 a white onion, finely chopped
1 clove of garlic, finely chopped
A pinch of ground cumin
A small pinch of cumin seeds
1 tbsp sunflower oil
For the dressing:
1 lemon, juiced
Half a medium sized green chilli roughly chopped
Extra virgin olive oil
Heat a tablespoon of sunflower oil in a pan over a medium heat. Add the cumin seeds and the ground cumin and heat until aromatic. Add the onion and garlic and cook until translucent, about 3 minutes.
Add the fava beans to the pan, with the water from the tin. Bring to a simmer and heat for a further 3-5 minutes, until piping hot. Mash some of the beans against the side of the pan and stir in until the remaining liquid has been incorporated into a "puree-like" consistency surrounding the other, whole beans. If you prefer your beans a little less rustic, keep mashing!
Whilst the beans are cooling, squeeze the lemon into a small bowl and add the chopped green chilli.
Serve the beans, adding spoonfuls of olive oil and lemon-chilli dressing to your taste. Eat with Arabic flatbread (or pitta) and lashings of delicious yogurt-y labneh.