Ful Medames with homemade tahini sauce – Gluten-free version

👨‍🍳 Method

For the Boiled Egg

1. 1
   Bring a pot of water to a boil, deep enough to cover the egg by about 2 cm.

   StovePot
2. 2
   Gently lower the egg into it with a spoon.
3. 3
   Turn down the heat slightly and simmer 10–11 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 5
   Drain the ful, transfer to a pot with the water, add the garlic, cumin and salt and cook for 10 minutes.

   ColanderStovePot
2. 6
   Mash some of the fava beans with a fork, for a semi-smooth texture.
3. 7
   Add the lemon juice and toss.
4. 8
   Mix the tahini and lemon juice and season with salt.
5. 9
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
6. 10
   Transfer onto a plate and top with the tahini, olive oil and parsley.
7. 11
   Serve with the hard-boiled egg and gluten-free bread.