In this week’s Torah portion we read about the priestly blessing. Our sages write that the vessel best suited to hold blessing, is unity.

The recipe that I created this week, Ful Medames, is based on the idea of creating an inter-dependent vessel. If you omit the significant ingredients, the dish can’t exist. Indeed, an ancient text about ful indicates key components: “The fava bean porridge of the donation and the garlic and oil of daily life…” (Mishna Tvul Yom 2, 3). This shared dish, enjoyed by Israelites for thousands of years, helps to build unity.


  • 2 cups dried fava beans
  • water
  • ½ tbsp. olive oil
  • 2-3 cloves garlic, minced
  • 1 generous pinch of cumin
  • 6-7 tbsp. tahini
  • juice of 1 lemon
  • salt and pepper, to taste
  • pita bread


  1. Soak the beans overnight. The next day, drain the water, rinse the beans and place in a large pot filled with water. Bring to a boil and then reduce heat to simmer. Cook covered for approximately 2-3 hours, or until beans are soft. Once finished, drain beans and retain some of the water for the next step. (You should have about 2 cups of cooked beans).
  2. Mince the garlic. Over low heat, add olive oil to pan. Add garlic and cook for a couple of minutes. Add tahini, lemon and beans and about 3-6 tablespoons of cooking water. Cook for a few minutes over low heat–the ingredients should soften and become thick, like a stew.
  3. Remove from heat and mash into a chunky mixture, keeping some beans still intact. Squeeze any remaining lemon juice into mixture and add cumin and salt and pepper to taste. Mix well. Drizzle a few drops of fruity olive oil on top.
  4. Optional: before serving, add parsley, raw onions, eggs, tomatoes etc. on top of the ful.
  5. Serve warm with fresh, hot pita bread.