📝 About This Recipe
Ful Medames is the soulful heart of Egyptian cuisine, a centuries-old dish of slow-simmered fava beans that offers a creamy, earthy, and deeply satisfying experience. Traditionally enjoyed for breakfast but perfect as a protein-rich side, this dish is elevated by a punchy dressing of fresh lemon, pungent garlic, and warm cumin. Its beauty lies in the contrast between the velvety beans and the bright, crunchy garnishes that crown the plate.
🥗 Ingredients
The Beans
- 2 cans Fava beans (Ful) (15oz each, preferably Egyptian variety, drained and rinsed)
- 1/2 cup Water (for simmering)
- 1 teaspoon Ground cumin (added during simmering)
The Garlic-Lemon Dressing
- 3 cloves Garlic (crushed into a paste with a pinch of salt)
- 1/4 cup Lemon juice (freshly squeezed)
- 1/3 cup Extra virgin olive oil (high quality, cold-pressed)
- 1 teaspoon Ground cumin (for the dressing)
- 1/2 teaspoon Chili flakes (optional, for a subtle heat)
- 1/2 teaspoon Sea salt (adjust to taste)
Fresh Toppings and Garnishes
- 2 pieces Roma tomatoes (finely diced)
- 1/2 cup Fresh parsley (finely chopped)
- 3 pieces Green onions (thinly sliced)
- 3-4 pieces Radishes (thinly sliced for crunch)
- 2-3 pieces Hard-boiled eggs (quartered, optional)
- 2 tablespoons Tahini (for drizzling)
👨🍳 Instructions
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1
Begin by rinsing your canned fava beans thoroughly under cold running water to remove any excess sodium or canning liquid.
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2
Place the rinsed beans in a medium saucepan over medium heat. Add 1/2 cup of water and 1 teaspoon of ground cumin.
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3
Bring the liquid to a gentle simmer. Cover and cook for about 10-15 minutes, or until the beans are very tender and easy to mash.
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4
While the beans simmer, prepare the dressing. In a small bowl, whisk together the crushed garlic paste, lemon juice, extra virgin olive oil, 1 teaspoon of cumin, and chili flakes.
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5
Once the beans are soft, use a potato masher or the back of a large fork to partially mash them. You want a chunky-creamy consistency—not a smooth puree.
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6
If the mixture looks too dry, add a tablespoon or two of warm water until it reaches your desired consistency.
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7
Remove the pan from the heat and pour about two-thirds of the prepared lemon-garlic dressing directly into the beans. Stir well to incorporate the flavors.
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8
Taste the beans and adjust the seasoning with more sea salt or lemon if needed. The beans should be vibrant and tangy.
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9
Transfer the warm bean mixture to a shallow serving platter or individual bowls, smoothing the top slightly with the back of a spoon.
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10
Create a small well in the center of the beans and pour the remaining dressing into it.
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11
Scatter the diced tomatoes, chopped parsley, and sliced green onions generously over the top.
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12
Arrange the sliced radishes and quartered hard-boiled eggs around the edges for a beautiful presentation.
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13
Finish with a final drizzle of tahini and a light dusting of cumin or paprika for color.
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14
Serve immediately while warm with plenty of fresh pita bread for scooping.
💡 Chef's Tips
For the best texture, ensure you don't over-drain the beans after simmering; a little liquid helps keep them creamy. If you have time, using dried fava beans soaked overnight provides a superior, nuttier flavor, though it requires 2 hours of boiling. Always use the best quality extra virgin olive oil you can find, as it is a primary flavor component of the dish. Don't skimp on the lemon; the acidity is crucial to cutting through the richness of the legumes. If you dislike garlic breath, you can sauté the garlic briefly in a teaspoon of oil before adding it to the dressing to mellow the flavor.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or toasted flatbread for the ultimate dipping experience. Pair with a side of crunchy pickled turnips or cucumbers to add a sharp vinegar contrast. Accompany with a plate of fresh arugula, mint sprigs, and feta cheese for a complete Mediterranean spread. Enjoy with a glass of hot mint tea to cleanse the palate after the garlic and cumin. Add a side of hot falafel for a traditional Egyptian 'street food' style feast.