📝 About This Recipe
A cornerstone of Egyptian breakfast culture, Ful Medames is a deeply satisfying, protein-rich dish that dates back to the era of the Pharaohs. This recipe transforms humble fava beans into a velvety, aromatic masterpiece infused with earthy cumin, zesty lemon, and robust garlic. It is a communal feast for the senses, traditionally enjoyed by scooping the warm mash with torn pieces of fresh pita bread.
🥗 Ingredients
The Bean Base
- 2 cans Canned Fava Beans (15-ounce cans, preferably Egyptian variety (small fava beans))
- 1/2 cup Water (filtered)
- 1/2 teaspoon Sea Salt (to taste)
The Flavor Infusion
- 3 cloves Garlic (pressed or finely minced)
- 1 tablespoon Ground Cumin (freshly toasted if possible)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Tahini (optional, for added creaminess)
- 1/2 teaspoon Red Chili Flakes (optional for a gentle heat)
Fresh Toppings & Garnishes
- 1 medium Roma Tomato (finely diced)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 pieces Green Onions (thinly sliced)
- 2 pieces Hard-boiled Eggs (peeled and halved or quartered)
- 3 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Drain and rinse the canned fava beans thoroughly under cold running water to remove excess sodium and the canning liquid.
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2
Place the rinsed beans in a medium saucepan and add 1/2 cup of water. Bring to a gentle simmer over medium heat.
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3
Allow the beans to simmer for about 10 minutes. This softens the skins and makes them much easier to mash into a creamy consistency.
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4
While the beans simmer, prepare the dressing by whisking together the lemon juice, minced garlic, ground cumin, and a pinch of salt in a small bowl.
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5
Once the beans are soft and most of the water has been absorbed, use a potato masher or the back of a large fork to crush about 70-80% of the beans. Leave some whole for a rustic texture.
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6
Lower the heat to low and stir in the lemon-garlic-cumin mixture. If using tahini, stir it in now to add a nutty depth.
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7
Drizzle in half of the extra virgin olive oil and stir constantly for 2 minutes. The beans should look glossy and moist; add a splash of warm water if they look too dry.
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8
Taste and adjust the seasoning, adding more salt or cumin if desired. The flavor should be bright and earthy.
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9
Transfer the warm bean mash to a wide, shallow serving bowl or individual plates, smoothing the top with the back of a spoon to create small wells.
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10
Generously drizzle the remaining olive oil over the surface, ensuring the oil pools slightly in the wells you created.
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11
Scatter the diced tomatoes, chopped parsley, and sliced green onions over the top for a burst of color and freshness.
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12
Arrange the hard-boiled egg quarters and radish slices around the edges of the bowl.
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13
Finish with a final sprinkle of cumin or red chili flakes and serve immediately while steaming hot.
💡 Chef's Tips
For the best flavor, use high-quality extra virgin olive oil as it acts more like a sauce than just a garnish. If you have time, soaking and boiling dried fava beans (overnight soak, 1-2 hour boil) yields an even creamier result than canned. Don't skimp on the cumin; it is the essential spice that aids digestion and provides the signature aroma of the dish. If the mixture is too thick, add a tablespoon of the bean-cooking water at a time until it reaches a spreadable, dip-like consistency. To make it vegan, simply omit the hard-boiled eggs and add more chopped vegetables like cucumbers or pickled turnips.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or Aish Baladi for authentic scooping. Pair with a side of crunchy pickled vegetables (torshi) to cut through the richness of the beans. Enjoy alongside a fresh salad of cucumber, tomato, and mint. Serve with a hot cup of black tea with fresh mint leaves for a traditional Egyptian breakfast experience. Add a side of hot falafel for a complete Middle Eastern vegetarian feast.