My first ful was had for breakfast in New York City at Café Mogador. I fell in love with it! Traditionally, it is served for breakfast with sliced boiled eggs and made with dried fava beans slow cooked for hours. Although that is the dish I originally fell in love with, because fresh beans are in season this time of year, this is a special treat that changed my palate forever. The deep green fragrance and creaminess of the fresh beans are amazing. I use favas that are young and small so that I don’t have to peel them twice. Happy summer!
- 2 lbs of fresh fava beans (makes about 1 to 1 1/2 cup shelled)
- 3 tablespoons of tahini, preferably raw
- 4-5 cloves of fresh garlic, minced
- 1 tsp of cumin
- 1 tsp ground coriander seed
- juice of 1/2 lime
- olive oil, to taste
- grew sea salt and black pepper, to taste
- chopped parsley to top
- Shell the fava beans. Steam the beans in about a quarter of an inch of water, stirring once or twice. Once cooked, remove from heat.
- Before adding seasoning, check the liquid — you’ll only need a bit of the liquid in there to mash. Remove most of the liquid if there is a lot let over.
- Add the seasonings to the beans: the tahini paste, cumin, coriander, salt, black pepper, minced garlic and fresh lime juice. Mash the mix together. If you need more liquid as you mash, add some of what you saved, or a small amount of hot water.
- Top with olive oil and parsley and serve while still hot, although it is also delicious room temperature.