📝 About This Recipe
Ful Medames is a beloved staple of Ethiopian breakfast culture, offering a hearty, protein-packed start to the day that is both comforting and vibrant. This version features tender fava beans simmered in a fragrant base of berbere spice and aromatics, topped with a cool, crumbly mound of Ayibe (Ethiopian buttermilk cheese) to balance the heat. It is a communal dish that invites you to tear off a piece of warm bread and dive into a world of complex, earthy flavors.
🥗 Ingredients
The Ful Base
- 2 cans Fava beans (15oz cans, drained and rinsed (or 3 cups cooked dried beans))
- 1 medium Red onion (very finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter (or olive oil for vegan option))
- 1-2 tablespoons Berbere spice blend (adjust based on heat preference)
- 1 tablespoon Tomato paste
- 1 large Roma tomato (finely chopped)
- 1/2 cup Water or vegetable stock
- to taste Salt
The Ayibe (Cheese)
- 1 cup Cottage cheese (small curd, drained of excess liquid (traditional Ayibe substitute))
- 1 teaspoon Lemon juice
Fresh Toppings and Garnish
- 2 Green chilies (Jalapeño or Serrano, sliced)
- 2 Hard-boiled eggs (quartered)
- 1/4 cup Fresh cilantro (chopped)
- 2 tablespoons Extra virgin olive oil (for drizzling)
- 1 loaf Crusty French bread (warmed and sliced for serving)
👨🍳 Instructions
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1
Prepare the Ayibe substitute by placing the cottage cheese in a fine-mesh strainer for 10 minutes to remove excess whey. Transfer to a small bowl, stir in the lemon juice, and set aside.
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2
Heat the Niter Kibbeh (or olive oil) in a large skillet or wide saucepan over medium heat until shimmering.
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3
Add the finely diced red onions to the pan. Sauté for about 5-7 minutes until they become translucent and slightly golden.
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4
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the berbere spice blend and tomato paste. Stir constantly for 1 minute to 'toast' the spices and mellow the acidity of the paste.
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6
Pour in the chopped Roma tomatoes and cook for 3-4 minutes until they begin to break down into a thick sauce.
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7
Add the drained fava beans and the water (or stock). Stir well to combine all ingredients.
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8
Bring the mixture to a gentle simmer. Using a potato masher or the back of a large spoon, partially mash about half of the beans directly in the pan. This creates a thick, creamy texture while leaving some beans whole for bite.
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9
Reduce the heat to low and let the Ful simmer for 10 minutes. If the mixture becomes too dry, add a splash more water. It should be thick and scoopable, not runny.
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10
Taste and adjust the seasoning with salt. If you want more heat, sprinkle in a little extra berbere.
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11
Transfer the hot Ful to a wide serving bowl. Create a small well in the center.
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12
Spoon the prepared Ayibe (cheese) into the center well. Arrange the hard-boiled egg quarters and sliced green chilies around the cheese.
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13
Finish the dish with a generous drizzle of extra virgin olive oil and a sprinkle of fresh cilantro.
💡 Chef's Tips
For the most authentic flavor, try to source real Ethiopian Niter Kibbeh; its herbal complexity is hard to replicate with just butter. If using canned fava beans, look for 'broad beans' if 'fava' isn't on the label—they are the same thing. Don't skip the mashing step! The contrast between the creamy mashed beans and the whole ones is the hallmark of a great Ful. If your berbere is exceptionally spicy, balance it out with an extra tablespoon of tomato paste or more Ayibe cheese. You can make the bean base a day in advance; the flavors actually deepen overnight.
🍽️ Serving Suggestions
Serve with warm, crusty French baguette or 'Kicha' (Ethiopian flatbread) for scooping. Pair with a hot cup of Ethiopian spiced tea or strong black coffee. Add a side of fresh tomato and onion salad (Selata) for a refreshing crunch. For a truly traditional experience, serve the dish in a shared bowl in the center of the table. Offer extra Berbere or Mitmita on the side for those who want an extra kick of heat.