From “Egyptian Cooking, A practical Guide”
Fava beans are also known as broad beans. Fulmedames is usually made with a small type of broad bean.
2 cups fava beans, rinsed and soaked overnight.
1 cup red lentils rinsed and soaked overnight
Salt and pepper
Garnish: optional items: Chopped parsley, small tomatoes, boiled eggs, feta cheese, banana chillies, pickles or as desired.
Drain the soaked beans and lentils and rinse again.
Place beans and lentils in a large saucepan, cover with 750 ml water and boil over high heat until frothy.
Skim the froth as it accumulates then cover the saucepan and simmer on a very low heat for 5 hours (or cook in a slow cooker) until beans are very soft and the liquid has reduced.
The Ful thickens as it cools so do not reduce liquid too much.
Add salt and pepper, a generous amount of lemon juice and cumin to taste, and drizzle liberally with olive oil on top.
Ful is often served for breakfast, but is also eaten at lunch or dinner. It is often served with pitta bread with salads, tabbouli, tahina, pickles, boiled eggs, cheese, etc
NOTE: If Fava beans are not available, dried borlotti beans make a fine substitute.