📝 About This Recipe
A cornerstone of Egyptian cuisine, this Ful Medames Salad transforms the traditional slow-cooked fava bean breakfast into a refreshing, nutrient-dense salad perfect for any time of day. Bursting with aromatic cumin, fresh herbs, and crunchy vegetables, it offers a harmonious blend of earthy legumes and bright citrus notes. This dish celebrates the humble fava bean, elevated with a velvety tahini drizzle and a punch of garlic for a truly authentic Middle Eastern experience.
🥗 Ingredients
The Bean Base
- 2 cans Canned Fava Beans (Ful) (15 oz each, rinsed and drained)
- 1/4 cup Water (for simmering)
- 1 teaspoon Ground Cumin (to season the beans while warming)
The Dressing
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 3 pieces Garlic Cloves (minced into a paste)
- 2 tablespoons Tahini (creamy and well-stirred)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Aleppo Pepper (or red chili flakes for a subtle kick)
Fresh Vegetables & Herbs
- 2 pieces Roma Tomatoes (firm, diced small)
- 2 pieces Persian Cucumbers (diced small)
- 1/2 piece Red Onion (finely minced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Fresh Mint Leaves (finely chopped)
- 3 pieces Radishes (thinly sliced for crunch)
Garnish
- 2 pieces Hard-Boiled Eggs (quartered)
- 2 pieces Green Onions (thinly sliced)
👨🍳 Instructions
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1
Place the rinsed fava beans in a medium saucepan over medium heat. Add 1/4 cup of water and 1 teaspoon of ground cumin.
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2
Simmer the beans gently for about 5-8 minutes until they are tender and have absorbed most of the water. Stir occasionally to prevent sticking.
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3
Using a fork or a potato masher, lightly crush about one-third of the beans directly in the pot. This creates a creamy texture that helps the dressing cling to the salad.
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4
Remove the beans from the heat and transfer them to a large mixing bowl. Allow them to cool slightly while you prepare the dressing.
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5
In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, tahini, sea salt, and Aleppo pepper until the dressing is emulsified and smooth.
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6
Pour half of the dressing over the warm beans and toss gently. The warmth helps the beans soak up the garlic and lemon flavors.
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7
Add the diced tomatoes, cucumbers, and minced red onion to the bean mixture.
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8
Fold in the chopped parsley and mint, ensuring the herbs are evenly distributed throughout the salad.
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9
Drizzle the remaining dressing over the salad and toss one final time to coat all the fresh vegetables.
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10
Taste and adjust the seasoning, adding more lemon juice or salt if needed to make the flavors pop.
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11
Transfer the salad to a shallow serving platter. Decorate the top with sliced radishes and sliced green onions.
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12
Arrange the quartered hard-boiled eggs around the edges of the platter for a traditional finish.
💡 Chef's Tips
For the best flavor, use high-quality, cold-pressed extra virgin olive oil. If your red onion is too sharp, soak the minced pieces in cold water for 10 minutes then drain before adding to the salad. Don't over-mash the beans; you want a variety of textures ranging from whole beans to a light creamy paste. If you have time, cook dried fava beans from scratch for a superior, nuttier flavor, though canned works perfectly for a quick meal. Always use fresh lemon juice rather than bottled to ensure the necessary acidity and brightness.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or Aish Baladi for scooping. Pair with a side of Egyptian pickled turnips or spicy green peppers. Top with crumbled feta cheese for an extra salty, creamy dimension. Enjoy alongside a glass of chilled Hibiscus tea (Karkade) to balance the earthy flavors. Works beautifully as part of a larger Mezze platter with hummus and falafel.