FUL MEDAMES

Serves: 2 generously or 4 if bulked up with eggs and pita

■ 3 x 14-oz (400 ml) cans cooked

■ fava beans, drained and rinsed (2 3/4 cups/680 ml)

■ 3 lemons: squeeze 2 to get 4 tbsp

■ (60 ml) juice and cut 1 into wedges

■ 4 garlic cloves, crushed

■ 1/2 green chili, finely chopped

■ (1 1/2 tsp/7.5 ml)

■ 1 1/2 tsp (7.5 ml) ground cumin

■ Salt

■ 1/2 small red onion, thinly sliced

■ (1/2 cup/125 ml)

■ 3/4 tsp (4 ml) sumac ■ 1/4 cup (60 ml) parsley leaves

■ 1 large avocado, cut into

■ 1/4-inch (6-mm) dice

1 tomato, cut into 1/4-inch

■ (6-mm) dice (1/3 cup/80 ml) 2 tbsp (30 ml) olive oil

■ 4 soft-boiled eggs (optional)

■ Warm pita bread, to serve

1. Pour 1 quart (1 L) of water into a medium saucepan and bring to a boil. Add the beans and simmer over medium heat for 5 minutes, just to warm through and soften up.

2. Drain, reserving about 3 tbsp (45 ml) of the water, and return the beans to the pan. Add the reserved cooking water to the beans, along with 2 tbsp (30 ml) of lemon juice, the garlic, chili, cumin and 3/4 tsp (4 ml) of salt. Using a fork, crush the beans to form a rough mash. Set aside (or keep warm, if eating soon) until needed.

3. Place the onion in a bowl with 1/4 tsp (1 ml) of salt. Use your hands to rub the salt in a bit, then set aside for 10 minutes, for the onion to soften. Mix in the sumac and parsley, and set aside until needed.

4. Put the avocado and tomato in a bowl with the remaining 2 tbsp (30 ml) lemon juice and 1/4 tsp (1 ml) of salt. Mix to combine and set this salsa aside.

5. Heat up the fava bean mixture, if needed, then transfer it to a large serving platter. Smooth out the surface and make a little well in the centre.

6. Top with the salsa, followed by the onion mixture and drizzle on the oil. Serve as is, with a wedge of lemon to squeeze over, or with soft-boiled eggs on top, if desired, and some warm pita alongside.