Entree: Djibouti – Central Culinary Region – فول مدمس ➤ Fūl Mudammas (Slow-simmered fava beans seasoned with olive oil, lemon, garlic, and spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 cups (420 g) dried fava beans
- 8 cups (1.9 L) water plus more as needed for cooking
- 1/2 tsp (2.5 g) baking soda
- 3 tbsp (45 ml) olive oil
- 1 medium yellow onion, finely chopped (approx. 110 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 medium tomato, diced (approx. 120 g)
- 1 tsp (2.6 g) ground cumin
- 1/2 tsp (1.5 g) ground coriander
- 1/2 tsp (2.5 g) crushed red pepper or to taste (optional)
- 1-2 tsp (6-12 g) kosher salt, to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 3 tbsp (45 ml) fresh lemon juice
- 4 large eggs, hard-boiled, peeled (approx. 200 g)
- 2 tbsp (30 ml) extra virgin olive oil for finishing
- 1/4 cup (15 g) chopped fresh parsley
- 1 small jalapeño or green chili, finely chopped (optional)
- Warm flatbread or pita for serving (optional)

Instructions

1. Rinse the dried fava beans and pick out any debris. Place beans in a large bowl, cover with water by several inches, and soak overnight. Drain and rinse before cooking.
2. In a heavy pot, combine soaked beans, 8 cups (1.9 L) fresh water, and baking soda. Bring to a boil over medium-high heat, skim any foam, then reduce heat to low and simmer uncovered until beans are very tender, 60–90 minutes. Add more water if needed to keep beans covered.
3. When beans are tender, reserve about 1 cup (240 ml) of the cooking liquid, then lightly mash roughly half the beans with a potato masher or fork to create a creamy texture while leaving some whole beans for body.
4. Meanwhile, heat 3 tbsp (45 ml) olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute, then stir in the diced tomato, ground cumin, and ground coriander. Cook until the tomato softens, 3–4 minutes.
5. Stir the sautéed onion-tomato mixture into the mashed beans. Add reserved cooking liquid as needed to reach a saucy consistency. Stir in lemon juice, crushed red pepper if using, salt, and black pepper. Simmer gently 5–10 minutes to allow flavors to meld; adjust seasoning to taste.
6. To serve, spoon ful medames into a shallow bowl. Halve the hard-boiled eggs and arrange on top. Drizzle with 2 tbsp (30 ml) extra virgin olive oil, scatter chopped parsley and chopped jalapeño if using. Serve warm with flatbread or pita for dipping.