Quick & Easy Ful Medammes Recipe
1 can California Garden Palestinian Blend Ful
2 small Cucumbers
1 large Tomato
1 clove Garlic
10 leaves Fresh Mint
3 tbsps Chopped Parsley
1 tbsp Olive Oil
2 tbsps Tahini
1 tbsp Lemon Juice
2 tsp Cumin
Salt (to taste)
I know what you’re thinking! “CANNED FUL?! and you claim to love cooking from scratch?! pfft!” Trust me when I tell you, this is how we prepared Ful the majority if not all the time because hydrating the fava beans overnight then cooking them? Ain’t nobody got time for that!
This brings me to this recipe which is easy peasy lemon squeezy! You want to chop the scallion, cucumber, and tomatoes into small dice. After that, make sure you mince your garlic clove using a micro-plane (zester), to get a fine mince on it.
Now crack open that can, throw it in a small saucepot with the garlic paste and cumin, then bring it to a boil for a couple of minutes over medium heat. Remove it from heat, add all the vegetables and herbs in, drizzle the tahini, add the lemon, salt to taste, and give it a good mix. Once your Ful is dressed and seasoned, transfer it into a bowl and drizzle olive oil on top and enjoy! You just made a crowd-pleaser in less than 15 minutes.
And now I leave you with a theme song that I grew up to and I could never eat this quick & easy Ful medames recipe without this song popping into my head!! Click here to watch the video on youtube.
If you are feeling adventurous and not particularly hungry for Ful just yet, check out my “from-scratch” recipe which was published in Edible Ottawa’s January 2021.
Make sure to snap a photo if you give this recipe a try and share it with us on our socials.
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