📝 About This Recipe
Ful Medames is a timeless Egyptian staple and a cornerstone of African Halal cuisine, featuring slow-cooked fava beans infused with garlic, cumin, and lemon. This hearty, protein-rich dish is traditionally enjoyed at breakfast but serves as a soul-warming meal any time of day. With its creamy texture and vibrant, zesty toppings, it offers a perfect balance of earthy flavors and refreshing aromatics.
🥗 Ingredients
The Bean Base
- 2 cans Fava beans (15oz each, drained and rinsed; or 2 cups cooked dried beans)
- 1/2 cup Water or Vegetable Broth (for adjusting consistency)
- 4 cloves Garlic (minced)
- 1 tablespoon Ground Cumin (freshly toasted if possible)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Sea Salt (to taste)
The Flavor Infusion
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Tahini (optional, for extra creaminess)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
Fresh Toppings and Garnish
- 2 pieces Roma Tomatoes (finely diced)
- 1/2 cup Fresh Parsley (chopped)
- 2 pieces Green Onions (thinly sliced)
- 2-4 pieces Hard-boiled Eggs (halved or sliced)
- 3 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Rinse the canned fava beans thoroughly under cold water to remove excess sodium and canning liquid.
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2
Place the beans in a medium saucepan and add 1/2 cup of water or vegetable broth. Bring to a gentle simmer over medium heat.
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3
Once simmering, use a potato masher or the back of a large fork to partially crush the beans. You want a mix of smooth paste and some whole beans for texture.
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4
Stir in the minced garlic and ground cumin. Let the mixture cook for about 10 minutes, allowing the flavors to penetrate the beans.
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5
If the mixture looks too dry, add a splash more water. It should be thick but spoonable, similar to a chunky porridge.
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6
Remove the pan from the heat. Stir in the lemon juice and sea salt, tasting as you go to ensure a bright, zesty balance.
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7
If using tahini, whisk it with a tablespoon of warm water first to loosen it, then stir it into the beans for a rich, nutty finish.
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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 pour the extra virgin olive oil generously over the top.
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10
Layer your fresh toppings: start with the diced tomatoes, followed by the green onions and sliced radishes.
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11
Arrange the hard-boiled egg halves around the edge of the dish.
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12
Finish with a heavy sprinkle of fresh parsley and a pinch of red chili flakes if you enjoy a bit of spice.
💡 Chef's Tips
For the most authentic flavor, use dried fava beans soaked overnight and simmered for 2-3 hours until tender. Always use high-quality, cold-pressed extra virgin olive oil as it acts as a primary flavoring agent, not just a garnish. Don't over-mash the beans; the contrast between the creamy base and whole beans provides a much better mouthfeel. If you find the garlic too sharp, sauté it in a teaspoon of oil for 1 minute before adding the beans. Adjust the lemon juice right before serving to keep the flavor vibrant and sharp.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or Aish Baladi for scooping. Pair with a side of pickled turnips or cucumbers for a sour, crunchy contrast. Enjoy alongside a hot glass of Egyptian mint tea to cleanse the palate. Add a side of fresh arugula (baladi salad) dressed in lemon and salt. For a larger feast, serve with falafel and creamy hummus.