BreakfastMain CourseSide Dish

Egyptian Ful Medames

Name: Egyptian Ful Medames
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: egyptian, middle_eastern
Ingredients: 800 g canned fava bean rinsed and drained; 0.5 cup water; 1 pcs lemon juiced; 4 tbsp extra virgin olive oil; 2 clove garlic minced; 0.5 tsp cumin ground; 0.5 tsp salt; 0.25 tsp black pepper ground; 2 tbsp fresh parsley chopped; 0.5 pcs fresh tomato diced

Experience the authentic flavors of Egypt with this traditional Ful Medames, a hearty and aromatic fava bean stew. Slow-cooked to tender perfection and seasoned with bright lemon, rich olive oil, fragrant garlic, and earthy cumin, this naturally vegan dish offers a comforting and nourishing start to any day.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Easy
Per serving: 291 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

800 gcanned fava bean, rinsed and drained
0.5 cupwater
1 pcslemon, juiced
4 tbspextra virgin olive oil
2 clovegarlic, minced
0.5 tspcumin, ground
0.5 tspsalt
0.25 tspblack pepper, ground

garnish

2 tbspfresh parsley, chopped
0.5 pcsfresh tomato, diced

Equipment

Medium saucepan with lid · Fine-mesh sieve · Fork · Potato masher (optional) · Chef's knife · Cutting board · Serving bowl

The method

Step by step

1
Rinse the canned fava beans thoroughly under cold running water using a fine-mesh sieve, then drain well.
About 2 min
Cook’s note: Rinsing removes excess sodium and any canning liquid, ensuring a cleaner flavor for your ful medames.
2
Transfer the rinsed and drained fava beans into a medium-sized saucepan.
About 1 min
3
Add 0.5 cup of fresh water to the saucepan with the fava beans.
4
Bring the fava beans and water to a gentle boil over medium heat.
About 5 min
Cook’s note: Keep an eye on the pot to prevent vigorous boiling, which can cause the beans to break apart too much.
5
Reduce the heat to low, cover the saucepan with a lid, and simmer for 45-50 minutes, or until the beans are very tender and easily mashable.
About 50 min
Cook’s note: Check occasionally and add a splash more water if the mixture becomes too dry, ensuring the beans remain submerged and don't stick to the bottom.
6
While the beans are simmering, finely mince the two cloves of garlic and finely chop the fresh parsley and half a tomato.
About 5 min
Cook’s note: Mincing garlic releases its full flavor, which will infuse beautifully into the warm beans.
7
Remove the saucepan from the heat and lightly mash the fava beans with a fork or potato masher to your desired consistency.
About 2 min
Cook’s note: Aim for a rustic texture with some whole beans remaining; avoid over-mashing to maintain a pleasant mouthfeel.
8
Squeeze the juice from one lemon directly into the mashed fava beans.
About 1 min
Cook’s note: Roll the lemon on a counter before cutting to yield more juice.
9
Stir in the 4 tablespoons of extra virgin olive oil, the minced garlic, 0.5 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
About 1 min
Cook’s note: Good quality extra virgin olive oil is crucial here, as its flavor is prominent in the final dish.
10
Taste the ful medames and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
About 1 min
Cook’s note: Don't be afraid to adjust; personalizing the seasoning is key to a perfect dish.
11
Transfer the ful medames to a serving bowl.
12
Garnish generously with the chopped fresh parsley and diced fresh tomato before serving immediately.
About 1 min
Cook’s note: The fresh herbs and tomato add a vibrant color and a burst of freshness that complements the rich beans.

Per serving

Nutrition

71%Score

Calories: 291.3kcal
Protein: 10.5g
Carbs: 28.9g
Fat: 14.7g
Fibre: 8.8g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Serve this traditional Egyptian breakfast with warm pita bread for dipping, alongside fresh cucumber, tomatoes, and pickled vegetables for a complete and satisfying meal. A sprinkle of chili flakes can add a pleasant kick, and a dollop of tahini is a delicious addition for those who enjoy it. This dish also makes a fantastic light lunch.

Storage

Store leftover Ful Medames in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth if needed to restore consistency. Alternatively, microwave in 30-second intervals until warmed through.