Egyptian Ful Medames (Fava beans)
Ful Medames is Egypt’s national comfort dish, made from slow-simmered fava beans gently mashed and seasoned with cumin, garlic, olive oil and lemon juice. Creamy yet rustic, it is traditionally served warm and generously topped with parsley, shallots and citrus. Naturally plant-based, nourishing and deeply satisfying, ful medames is enjoyed for breakfast, lunch or dinner across the Middle East and North Africa.
- 3h
- DIFFICULT
- 20 PORTIONS
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 320 kcal Calories
- 18 g Protein
- 36 g Carbohydrates
- 12 g Fat
- 10 g Fibre
- 3 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Dried broad beans | 3 cups | 750 g | Soaked in water overnight |
| Bay leaf | 1 each | ||
| Thyme sprigs | 2 each | ||
| Garlic cloves | 1/4 cup | 625 ml | Crushed |
| Extra virgin olive oil | 1/4 cup | 625 ml | |
| Cumin | 2 tbsp | 30 ml | Ground |
| Aleppo chili | 1 tsp | 5 ml | |
| Salt | 1 tsp | 5 ml | |
| Black pepper | 1/2 tsp | 2.5 ml | Ground |
| Lemon juice | 1/2 cup | 125 ml | |
| Lavash | 8 each | ||
| Shallot | 1/2 cup | 125 ml | Peeled, thinly sliced into rings |
| Parsley | 1/4 cup | 62.5 ml | Chopped |
| Lemon wedges | 8 each | ||
Method
- Soak the beans overnight in cold water. Drain the beans and cover them with fresh water by 5 cm (2 inches) in a medium sauce pot. Add the bay leaf, thyme, and garlic.
- Bring to a boil, then reduce to a gentle simmer and cook until very tender about 2- 2 ½ hours.
- When tender, and the mixture is slightly soupy in consistency, mash some of the beans leaving about ½ of the beans whole.
- Add the olive oil, cumin, Aleppo chili, salt, and pepper.
- Simmer until liquid is reduced, about 10-15 minutes. Mix in the lemon juice.
- Lightly grill the lavash and tear it into pieces.
- Serve topped with shallot rings and parsley, lemon wedges and grilled lavash, pita or other flat bread. The dish can also be served with matbucha.
- Serve in a bowl, topped with shallot rings and parsley, lemon wedges and grilled lavash, pita or other flat bread. The dish can also be served with matbucha.
- Pro Tip: For a spicy twist, add 1 or 2 minced jalapenos while cooking the garlic.
