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Ful Medames
Traditional dish · Egyptian
A staple Egyptian breakfast dish made from slow-cooked fava beans, seasoned with cumin, lemon juice, and olive oil. It's hearty, nutritious, and deeply satisfying.
Ingredients
- Dried fava beans1 cup
- Waterfor soaking and cooking
- Garlic2 cloves, minced
- Cumin1 teaspoon
- Lemon juice2 tablespoons
- Olive oil3 tablespoons
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tablespoons
Steps
- 1
Rinse the dried fava beans thoroughly. Soak them in plenty of water overnight (at least 8 hours). Drain and rinse again.
- 2
Place the soaked fava beans in a pot or pressure cooker. Cover with fresh water, ensuring the beans are submerged by at least 2 inches. Bring to a boil on the stove, then reduce heat to low, cover, and simmer for 45-60 minutes, or until very tender. If using a pressure cooker, cook according to manufacturer's instructions (typically 15-20 minutes after reaching pressure).
- 3
Drain most of the cooking liquid, reserving about 1/2 cup. Mash the beans with a fork or potato masher directly in the pot to your desired consistency. Some prefer them chunky, others smoother.
- 4
Stir in the minced garlic, cumin, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Add a little of the reserved cooking liquid if the mixture is too thick.
- 5
Gently heat the mixture over low heat for about 5 minutes, stirring occasionally, to allow the flavors to meld.
- 6
Serve the Ful Medames warm in bowls. Drizzle with the remaining 1 tablespoon of olive oil and garnish with chopped fresh parsley.
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