Ful Medames

Name: Ful Medames
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 400g Dried Fava Beans, soaked overnight; 6 tbsp Extra Virgin Olive Oil; 2 Lemons, juiced; 3 cloves of Garlic, minced; 2 tsp Ground Cumin; 1 1/2 tsp Salt; 1/2 tsp Pepper (Black); 1 medium Tomato, diced; 1 small Red Onion, finely chopped; 1 Green Chili, sliced; 15g Parsley, fresh, chopped; 4 large Pita Breads; 4 Eggs, hard-boiled

Ful Medames is a warm, comforting Egyptian fava bean stew—earthy, lemony, and fragranced with garlic and cumin. It’s traditionally served with bright, fresh garnishes and warm pita, making it a hearty breakfast or a simple, satisfying meal for any time of day.

Ful Medames is a warm, comforting Egyptian fava bean stew—earthy, lemony, and fragranced with garlic and cumin. It’s traditionally... Show more

Traditional Middle Eastern Recipe

Health Grade

S- · Outstanding

Rating

4.5

Time

1 hr

Price

1,24 €

Calories

898 kcal

vegetarian

healthy

easy

meal prep

Method

Soak the beans

Rinse the Dried Fava Beans, then put them in a bowl and cover with plenty of cold water by about 2 inches. Let them soak overnight or for at least 8 hours, until they have plumped up noticeably.

Cook until tender

Drain the soaked beans and transfer them to a pot. Cover with fresh water by about 2 inches, bring to a boil, then lower the heat and simmer gently for 45-60 minutes, until the beans are very soft and easy to mash between your fingers.

Boil the egg

While the beans cook, place the Egg in a small saucepan, cover it with cold water, and bring it to a boil. Once boiling, cook for 10 minutes, then cool it under cold running water or in a bowl of cold water and peel it.

Prep the toppings

Rinse the Tomato, Green Chili, Parsley, and Lemon. Dice the tomato, peel and finely chop the Red Onion, slice the chili, roughly chop the parsley, peel and mince the Garlic, and squeeze the lemon juice into a small bowl so it is ready to use.

Mash and season

When the beans are tender, scoop out about 1/2 cup of the cooking liquid and set it aside, then drain the beans. Return them to the pot or a bowl and add the Extra Virgin Olive Oil, lemon juice, garlic, Ground Cumin, Salt, and Pepper. Mash the mixture with a fork or potato masher until it is mostly creamy but still a little chunky, adding a splash of the reserved cooking liquid as needed to make it loose enough to scoop.

Warm the pita

Heat the Pita Bread in a dry skillet over medium heat for about 30 seconds per side, until warm, soft, and lightly toasted in spots.

Assemble and serve

Spoon the warm mashed beans into a bowl or onto a plate. Scatter the tomato, red onion, green chili, and parsley over the top, then halve or quarter the egg and add it alongside. Serve right away with the warm pita for scooping.