Ful medames is a beloved Egyptian breakfast of slowly warmed fava beans dressed with olive oil, lemon, cumin, garlic, and fresh herbs.
Warm the beans gently so some remain whole while others become creamy, then finish with bright lemon, fruity olive oil, and fresh toppings.
Save a little of the bean cooking liquid before draining. It lets you adjust the consistency without diluting the flavor.
Serving Suggestions
Serve with warm pita, chopped tomato, cucumber, hard-boiled eggs, pickles, and extra olive oil.
Recipe Notes
Ful keeps refrigerated for up to four days. Reheat gently and add a splash of water or bean liquid before serving.
Egyptian Ful Medames
Creamy seasoned fava beans dressed with olive oil, cumin, lemon, garlic, and fresh herbs.
Equipment
- Medium saucepan
- Potato masher
- Chef’s knife
- Serving bowls
Ingredients
Ful
- 3 cups cooked fava beans or 2 cans, rinsed
- 1/2 cup water or bean liquid
- 2 cloves garlic minced
- 1 tsp ground cumin
- 2 tbsp fresh lemon juice
- 1/2 tsp fine salt or to taste
- 3 tbsp extra-virgin olive oil
Toppings
- 1 medium tomato diced
- 1/4 cup fresh parsley chopped
- 1/4 cup red onion finely diced
- 4 warm pita breads
Instructions
Warm the Beans:
- Add the fava beans, water, garlic, and cumin to a saucepan. Simmer gently for 15 minutes.
- Mash about one third of the beans with a potato masher, leaving the rest whole for texture.
Season:
- Stir in the lemon juice, salt, and half the olive oil. Taste and adjust the lemon, cumin, or salt.
- Cook for 2 more minutes until creamy but spoonable.
Serve:
- Spoon the ful into shallow bowls. Drizzle with the remaining olive oil and top with tomato, parsley, and red onion.
- Serve warm with pita bread.
Notes
- For extra silkiness, blend a small portion of the beans with their liquid before stirring them back in.
- Add chopped jalapeño or a pinch of chili flakes for heat.
Nutrition
Calories: 360kcalCarbohydrates: 48gProtein: 16gFat: 13gSaturated Fat: 2gSodium: 610mgFiber: 12gSugar: 5g