The national dish of Egypt. A pre-Islamic peasant staple relying on the extremely slow breakdown of fava beans (ful) into an earthy, dense puree, heavily seasoned with raw cumin, garlic, and brightened with sharp lemon juice and aggressive amounts of olive oil.
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Soak the beans. Soak the dried fava beans in plenty of cold water for 12-24 hours . Drain and rinse.
. Place the beans (and lentils, if using) in a heavy pot. Cover with 3 inches of water. Bring to a , skim the foam, cover tightly, and reduce heat to the lowest setting.
The Long . the beans for 2 to 4 hours until they are incredibly tender and easily crushed between two fingers. Do not add salt during this process.
The Mash. Use a wooden spoon or potato masher to roughly mash about half of the beans directly in the pot. It should be a thick, rustic porridge, not a smooth soup.
Flavor. Stir the garlic paste, ground cumin, and salt into the hot bean mash. Let it sit for 5 minutes off the heat.
The Acid. Stir in the fresh lemon juice.
Serve. Ladle the hot ful into shallow bowls. Create a small well in the center and pour in a generous amount of olive oil. Garnish heavily with diced tomatoes, parsley, and serve with warm pita bread and raw onions.
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