📝 About This Recipe
In the bustling streets of Addis Ababa, Ful Medames is a beloved breakfast staple that provides a savory, protein-packed start to the day. This Ethiopian rendition transforms humble fava beans into a rich, aromatic stew layered with the warmth of berbere spice and the crunch of fresh peppers. It is a communal dish, traditionally served in a large bowl where the contrast of hot, slow-simmered beans meets cool, vibrant toppings for a perfectly balanced morning feast.
🥗 Ingredients
The Bean Base
- 2 cans Fava beans (canned or pre-cooked) (15 oz each, drained but 1/4 cup liquid reserved)
- 1/2 cup Water (more as needed for consistency)
- 1 teaspoon Salt (to taste)
The Sauté and Spice
- 1 large Red onion (finely diced)
- 2 tablespoons Niter Kibbeh (Ethiopian spiced butter) (can substitute with olive oil for vegan option)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1-2 tablespoons Berbere spice blend (adjust based on heat preference)
- 2 medium Roma tomatoes (finely chopped)
- 1 piece Green Jalapeño or Serrano pepper (seeded and minced)
Fresh Toppings and Garnishes
- 1/2 cup Greek yogurt or Labneh (optional, for dolloping)
- 1/4 cup Feta cheese (crumbled)
- 2 pieces Hard-boiled eggs (peeled and quartered)
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Extra virgin olive oil (for drizzling)
- 2 pieces Scallions (thinly sliced)
👨🍳 Instructions
-
1
Place the drained fava beans in a medium saucepan with 1/2 cup of water and the reserved canning liquid. Bring to a gentle simmer over medium heat.
-
2
Once the beans are warm and softened (about 5-8 minutes), use a potato masher or the back of a sturdy wooden spoon to partially crush the beans. You want a chunky, thick consistency, not a smooth purée.
-
3
In a separate large skillet or sauté pan, melt the Niter Kibbeh (or heat the olive oil) over medium heat until shimmering.
-
4
Add the finely diced red onions to the skillet. Sauté for 5-7 minutes until they become translucent and slightly golden around the edges.
-
5
Stir in the minced garlic, ginger, and half of the minced green peppers. Cook for another 2 minutes until fragrant.
-
6
Add the Berbere spice blend to the onion mixture. Stir constantly for 1 minute to toast the spices and release their essential oils without burning them.
-
7
Fold in the chopped tomatoes. Cook for 3-4 minutes until the tomatoes break down and form a thick, jammy base.
-
8
Pour the mashed fava beans into the skillet with the spiced onion and tomato mixture. Stir thoroughly to combine all the flavors.
-
9
Reduce the heat to low and let the mixture simmer together for 5 minutes. If it looks too dry, add a splash of water; it should be moist and scoopable.
-
10
Season with salt to taste. Remove the skillet from the heat.
-
11
Transfer the warm bean mixture to a shallow serving bowl. Use the back of a spoon to create a small well in the center.
-
12
Begin layering your toppings: start with a drizzle of olive oil, followed by the crumbled feta, the remaining green peppers, and the scallions.
-
13
Place the quartered hard-boiled eggs around the perimeter and add a generous dollop of yogurt or labneh in the center.
-
14
Finish with a sprinkle of fresh cilantro and an extra pinch of Berbere if you enjoy the heat.
💡 Chef's Tips
For the best texture, use 'Foul' style canned beans which are already small and tender. If you cannot find Niter Kibbeh, make a quick substitute by melting butter with a pinch of cumin, cardamom, and fenugreek. Don't over-mash the beans; the contrast between the creamy base and whole beans is a hallmark of a great Ful. Adjust the Berbere carefully; different brands have varying heat levels, so start with one tablespoon and taste. To make it vegan, simply use olive oil instead of butter and omit the eggs and cheese/yogurt toppings.
🍽️ Serving Suggestions
Serve hot with warm crusty French rolls (Ambasha or Kicha are traditional, but a baguette works beautifully). Pair with a cup of strong Ethiopian coffee or spiced black tea. Offer extra Berbere or Mitmita (hot spice) on the side for those who want more kick. Serve alongside a fresh tomato and cucumber salad to add a cooling element to the meal. Provide plenty of napkins—this is a hands-on meal meant for dipping and scooping!