📝 About This Recipe
Foul Medames is the soulful, ancient heartbeat of Egyptian breakfast tables, featuring slow-simmered fava beans infused with earthy cumin and bright citrus. This protein-packed masterpiece transforms humble legumes into a creamy, savory delight through a perfect balance of garlic-tahini richness and fresh, crunchy garnishes. It is a communal experience that celebrates the vibrant flavors of the Middle East, offering a satisfying and nutritious start to any day.
🥗 Ingredients
The Bean Base
- 2 cans Fava beans (15oz each, preferably Egyptian 'Foul' style, drained and rinsed)
- 1/2 cup Water (filtered)
- 1 1/2 teaspoons Ground cumin (toasted for maximum aroma)
- 1/2 teaspoon Sea salt (or to taste)
The Dressing
- 1/4 cup Extra virgin olive oil (high quality, cold-pressed)
- 3 pieces Garlic cloves (minced into a paste)
- 1 large Lemon juice (freshly squeezed)
- 2 tablespoons Tahini (creamy and well-stirred)
- 1/2 teaspoon Aleppo pepper or Chili flakes (for a gentle warmth)
Fresh Toppings & Garnishes
- 2 pieces Roma tomatoes (finely diced)
- 1/2 cup Fresh parsley (flat-leaf, finely chopped)
- 2 pieces Green onions (thinly sliced)
- 2 pieces Hard-boiled eggs (quartered or sliced)
- 3 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Place the drained and rinsed fava beans into a medium saucepan over medium heat.
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2
Add 1/2 cup of water and the ground cumin to the beans, stirring gently to combine.
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3
Bring the mixture to a gentle simmer. Cover and cook for about 10-12 minutes until the beans are very tender and have absorbed most of the liquid.
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4
While the beans simmer, whisk together the olive oil, minced garlic, lemon juice, and tahini in a small bowl until smooth.
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5
Once the beans are heated through, use a potato masher or the back of a large spoon to partially mash them. Aim for a texture that is about 50% crushed and 50% whole beans for the best mouthfeel.
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6
Remove the pot from the heat and stir in the sea salt and the prepared tahini-lemon dressing.
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7
Taste the mixture; it should be zesty and savory. Adjust the salt or lemon juice if necessary.
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8
Transfer the warm bean mixture to a shallow serving bowl or individual plates.
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9
Create a small well in the center of the beans and drizzle a generous extra tablespoon of olive oil over the top.
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10
Scatter the diced tomatoes and sliced green onions evenly across the surface.
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11
Arrange the hard-boiled egg quarters and sliced radishes around the edges of the bowl.
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12
Finish with a final flourish of chopped parsley and a dusting of Aleppo pepper or chili flakes for color and a hint of spice.
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13
Serve immediately while warm with plenty of fresh pita bread for scooping.
💡 Chef's Tips
For the best texture, don't over-mash; the contrast between creamy and whole beans is key. If you have time, use dried fava beans soaked overnight and simmered for 2 hours for a deeper, more authentic flavor. Always use fresh lemon juice rather than bottled; the acidity is the star that cuts through the richness of the beans. If the mixture feels too thick, add a splash of warm water or more olive oil to reach your desired consistency. Toast your cumin seeds in a dry pan for 1 minute before grinding them to unlock incredible aromatic depth.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or toasted flatbread for the perfect scooping vessel. Pair with a side of crisp cucumber slices and salty feta cheese to balance the earthy beans. Accompany with a glass of hot mint tea or a strong Turkish coffee for a traditional breakfast experience. Add a side of pickled turnips or olives for an extra punch of acidity and salt. For a vegan version, simply omit the hard-boiled eggs and add extra avocado or roasted peppers.