Slow-simmered fava beans mashed with garlic, lemon and olive oil — Egypt's national breakfast, eaten with warm baladi bread since Pharaonic times.
Soak the fava beans
Cover the dried fava beans generously with cold water and leave them to soak overnight.
Simmer until tender
Drain the beans, cover with fresh water, and simmer until completely soft.
Mash the beans
Mash the beans roughly in their own liquid, leaving some texture rather than a smooth puree.
Season the mash
Stir in the crushed garlic, lemon juice, olive oil, cumin, salt and pepper.
Finish and serve
Spoon the ful into bowls, top with diced tomato and parsley, drizzle with more olive oil, and serve hot with baladi bread.
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