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Loading...Ful Medames is Egypt's iconic breakfast staple, built on slow-simmered fava beans mashed with garlic, cumin, and lemon, then drizzled generously with good olive oil. Topped with eggs, tomato, and parsley and scooped up with warm pita, it has fueled Egyptian mornings for centuries. Canned beans streamline the version below without sacrificing any of its earthy, bright character.
Prep Time15 mins
Cook Time90 mins
Total Time105 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 22 gFat
- 4 gSaturated Fat
- 58 gCarbs
- 14 gFiber
- 4 gSugar
- 22 gProtein
- 640 mgSodium
- 800 mgPotassium
- 120 mgCalcium
- 5 mgIron
- 18 mgVitamin C
- 300 mcgVitamin A
Ingredients
For the Fava Beans
- 2 cups dried fava beans (or 4 cans cooked fava beans, drained)
- 1 tsp baking soda, only for dried beans
- 8 cups water, plus more for soaking
- 1 tsp fine sea salt
For the Seasoning
- 4 garlic cloves, finely minced
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 tbsp fresh lemon juice, plus extra to taste
- 1 1/2 tsp ground cumin
For Serving
- 4 large hard-boiled eggs, peeled and halved
- 1 medium ripe tomato, finely diced
- 1/2 small red onion, finely chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 4 pita breads, warmed through
- Hot sauce or pickled chilies, optional
Directions
- If using dried beans, place them in a large bowl, cover with cold water by 3 inches, and stir in the baking soda. Soak overnight at room temperature, then drain and rinse thoroughly under cold running water.
- Transfer the soaked beans to a heavy pot, add 8 cups of fresh water, and bring to a gentle boil over medium-high heat. Reduce to a low simmer and cook, skimming any foam, until the beans are very tender and creamy, 60 to 90 minutes.
- Drain the beans, reserving about 1 cup of the cooking liquid. Return the beans to the pot and mash roughly with a potato masher or wooden spoon, leaving some beans whole for texture.
- Stir in the minced garlic, olive oil, lemon juice, cumin, and salt. Add splashes of the reserved cooking liquid until the mixture loosens into a thick, spoonable stew. Warm gently over low heat for 5 minutes, adjusting lemon and salt to taste.
- If using canned beans, simply warm them in a saucepan with 1/2 cup water, mash as above, then proceed with the seasoning in step 4.
- Spoon the ful into a wide, shallow serving bowl. Use the back of a spoon to make a shallow well in the center and pool a generous drizzle of olive oil there.
- Scatter the diced tomato, chopped onion, and parsley over the top. Nestle the halved hard-boiled eggs around the edges and finish with another drizzle of olive oil.
- Serve immediately with warm pita bread for scooping, and pass hot sauce or pickled chilies at the table for anyone who wants heat.
Cook’s Notes
- For fastest prep, use canned fava beans – drained and warmed – and skip the overnight soak entirely; the dish will be ready in about 20 minutes.
- The longer the dried beans simmer, the creamier the mash becomes; do not rush the cook, and add water as needed so they stay submerged.
- Toast the cumin briefly in a dry skillet before stirring it in for a deeper, nuttier aroma.
- Refrigerate leftovers in an airtight container for up to 4 days; loosen with a splash of water when reheating, and adjust salt and lemon.
- A spoonful of tahini whisked in at the end adds richness without departing from tradition.
