A plethora of Middle Eastern flavours in this feast…

Ful Medames (fava beans)

2 x 400g cans (2 x 14 oz) Ful Medames (cooked fava beans)
1 medium tomato, seeded and finely chopped
2 spring onions (scallions), finely chopped
80ml (1/3 cup) tahini
juice of 1 lemon
2 cloves of garlic, minced
1 tsp ground cumin
1/4 tsp fine salt
1/4 tsp chilli powder
1 – 2 tsp cold water for the tahini sauce
1/2 cup finely chopped flat leaf parsley
extra virgin olive oil to drizzle on top

Drain and rinse beans and add to a medium pan with 1 can of water. Bring to a boil, reduce heat and simmer for 10 minutes letting much of the water evaporate. Mash a bit with a fork or potato masher, leaving some whole.

Remove from heat and add tomato and about 3/4 of the spring onions and the parsley.

In a separate small bowl mix tahini, garlic, salt, lemon juice and enough cold water to get the consistency of thick cream.

Add tahini mixture to beans.

Pour mixture into a serving plate, top with remaining spring onions, and drizzle with olive oil.

Serve warm.

Tabbouleh

1/2 cup bulgur
1 bunch flat leaf parsley, finely chopped
1 medium tomato, seeded and finely chopped
1/2 red pepper (capsicum), finely chopped
3 Tbsp lemon juice
3 Tbsp olive oil
pinch saltalt

Boil the bulghur in about 2 cups water for 5 minutes, then drain well.

Mix all the ingredients together and adjust lemon and salt to your taste.

It’s best when left to sit for a couple of hours.