📝 About This Recipe
Ful Medames is the soulful, ancient heartbeat of Egyptian cuisine, traditionally slow-cooked overnight in a tapered copper pot called an 'idra.' This velvety stew of creamy fava beans is infused with earthy cumin, pungent garlic, and bright lemon, creating a protein-rich masterpiece that transcends the breakfast table. It is a communal experience, meant to be customized with vibrant toppings and scooped up with warm, pillowy pita bread.
🥗 Ingredients
The Beans
- 2 cups Dried small fava beans (Ful Hammam) (rinsed and picked over for stones)
- 1/4 cup Red lentils (helps thicken the sauce and adds color)
- 6-8 cups Filtered water (enough to submerge the beans by 3 inches)
The Flavor Base
- 4 pieces Garlic cloves (smashed)
- 1 tablespoon Ground cumin (freshly toasted if possible)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1/4 cup Extra virgin olive oil (high quality, fruity profile)
- 1 teaspoon Sea salt (adjust to taste)
The Toppings & Garnish
- 2 pieces Roma tomatoes (finely diced)
- 1/2 cup Fresh parsley (finely chopped)
- 2 pieces Scallions (thinly sliced)
- 4 pieces Hard-boiled eggs (halved or quartered)
- 2 tablespoons Tahini (for drizzling)
- 1 teaspoon Aleppo pepper or chili flakes (for a gentle heat)
👨🍳 Instructions
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1
Place the dried fava beans in a large bowl and cover with plenty of water. Let them soak for at least 12 hours, or overnight. This softens the tough skins and ensures even cooking.
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2
Drain and rinse the soaked beans thoroughly. If you have a traditional Egyptian 'idra' (tapered pot), use it; otherwise, a heavy-bottomed Dutch oven or a slow cooker works beautifully.
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3
Add the fava beans and the red lentils to the pot. The lentils are a secret chef’s trick—they dissolve completely to create a rich, thick consistency.
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4
Cover the beans with 6-8 cups of water. Bring the mixture to a boil over medium-high heat, skimming off any foam that rises to the surface.
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5
Once boiling, reduce the heat to the lowest possible setting. If using a stovetop, use a heat diffuser to prevent scorching. If using a slow cooker, set it to 'Low'.
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6
Cover the pot tightly. If using a Dutch oven, you can place a piece of foil under the lid to create an airtight seal. Let the beans simmer undisturbed for 8 to 10 hours.
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7
Check the beans after 8 hours. They should be incredibly tender and mash easily between two fingers. The water should have reduced into a thick, savory broth.
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8
In a small mortar and pestle, crush the smashed garlic with a pinch of salt until a paste forms. Stir this into the hot beans along with the cumin.
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9
Use a potato masher or the back of a large wooden spoon to partially mash about one-third of the beans directly in the pot. This creates the signature chunky-creamy texture.
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10
Stir in the fresh lemon juice and the extra virgin olive oil. Taste and add more salt if needed; the beans absorb quite a bit of seasoning.
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11
Ladle the warm ful into shallow serving bowls. Create a small well in the center of each bowl.
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12
Garnish generously. Start with a drizzle of tahini, followed by the diced tomatoes, chopped parsley, scallions, and a sprinkle of Aleppo pepper.
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13
Place the hard-boiled egg pieces on top and finish with one final glug of high-quality olive oil.
💡 Chef's Tips
For the best color, avoid opening the lid too often during cooking; oxygen can turn the beans dark. If the beans look dry during the slow-cook, only add boiling water—adding cold water can toughen the skins. Traditionalists sometimes add a whole unpeeled lemon or a tomato to the cooking pot for extra depth. Don't skip the red lentils; they provide the characteristic 'creamy' sauce without needing any dairy. Leftovers freeze beautifully; just defrost and reheat with a splash of water and a fresh squeeze of lemon.
🍽️ Serving Suggestions
Serve with warm, charred Baladi bread or pita for scooping. Pair with a side of crunchy pickled turnips (torshi) and fresh radishes to cut through the richness. A side of hot falafel (ta'ameya) makes this a complete Egyptian 'Royal Breakfast'. Serve with a glass of hot black tea with fresh mint leaves. Add a side of salty feta cheese and sliced cucumbers for a refreshing contrast.