📝 About This Recipe
Ful Medames is the soulful, ancient heartbeat of Egyptian cuisine, a velvety stew of slow-cooked fava beans infused with garlic, cumin, and bright lemon. Traditionally simmered overnight in a tapered 'idra' pot, this protein-packed masterpiece offers a rustic, earthy depth that is both comforting and incredibly nutritious. Topped with a vibrant tapestry of fresh herbs, pungent tahini, and extra virgin olive oil, it is a sensory journey to the bustling streets of Cairo.
🥗 Ingredients
The Bean Base
- 2 cups Dried small Fava Beans (Ful Hamam) (soaked overnight and drained)
- 1/4 cup Red Lentils (rinsed; helps create a creamy texture)
- 6 cups Water (filtered)
- 1/2 piece Lemon (kept whole to prevent oxidation)
The Aromatics and Seasoning
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Ground Cumin (freshly toasted if possible)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
The Toppings and Garnishes
- 2 pieces Roma Tomatoes (finely diced)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 stems Green Onions (thinly sliced)
- 3 tablespoons Tahini Sauce (drizzled)
- 2-4 pieces Hard-boiled Eggs (sliced into halves or quarters)
👨🍳 Instructions
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1
After soaking the fava beans for at least 12 hours, drain them thoroughly and rinse under cold water to ensure they are clean.
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2
In a large heavy-bottomed pot (or a traditional 'idra'), combine the soaked fava beans and the red lentils.
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3
Add 6 cups of water and the half lemon (this prevents the beans from turning dark) and bring the mixture to a rolling boil over high heat.
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4
Once boiling, skim off any foam that rises to the surface. Reduce the heat to the lowest possible setting, cover tightly, and simmer.
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5
Simmer for 45 minutes to 1 hour (if using pre-soaked beans) until the beans are very tender and can be easily mashed with a fork. If using canned beans for a shortcut, simmer for 15 minutes with a splash of water.
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6
Remove the whole lemon half and discard. Ladle out about one cup of the beans into a bowl and mash them into a paste using a fork or potato masher.
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7
Return the mashed beans to the pot. This creates the signature thick, creamy consistency of authentic Ful.
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8
In a small bowl, whisk together the minced garlic, ground cumin, salt, cayenne, lemon juice, and olive oil to create the 'dressing'.
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9
Pour the dressing into the pot of warm beans and stir gently to incorporate all the flavors.
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10
Taste and adjust the seasoning, adding more salt or lemon juice if the flavors need to pop more.
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11
Transfer the beans to wide, shallow serving bowls.
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12
Artfully arrange the diced tomatoes, chopped parsley, and green onions over the top of the beans.
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13
Finish with a generous drizzle of tahini and an extra swirl of olive oil.
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14
Place the hard-boiled egg slices on top and serve immediately while steaming hot.
💡 Chef's Tips
For the creamiest result, never skip the red lentils; they dissolve completely to thicken the sauce naturally. If you are in a rush, you can use two 15oz cans of fava beans, but be sure to simmer them with cumin and garlic to develop flavor. Always use 'Ful Hamam' (small Egyptian fava beans) rather than the large broad beans for the most authentic texture. Don't be shy with the olive oil; it acts as a flavor carrier for the cumin and garlic. To prevent the beans from darkening, keep them submerged in liquid and keep the pot lid sealed tightly during cooking.
🍽️ Serving Suggestions
Serve with warm, fluffy Egyptian Aish Baladi or pita bread for scooping. Pair with a side of crunchy pickled turnips (Torshi) to cut through the richness. Accompany with fresh arugula leaves and sliced radishes for a peppery crunch. Enjoy with a glass of hot mint tea to complete the traditional Egyptian breakfast experience. Add a side of hot falafel (Ta'ameya) for a truly indulgent vegetarian feast.