Ful Medames (Egyptian Fava Bean Breakfast)
A hearty, slow‑cooked fava bean stew served with warm flatbread, perfect for a relaxed Egyptian morning or a quick weekday start.
- Prep
- 10 min
- Cook
- 2 hr
- Total
- 2 hr 10 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Drain the soaked beans and place them in a large pot with fresh water; bring to a boil, then reduce to a gentle simmer and cook for about 1½ hours until very tender.
-
Step 2 of 5
When the beans are soft, stir in olive oil, cumin, paprika, coriander and salt; continue to simmer for another 10 minutes, mashing a few beans with the back of a spoon for a thicker texture.
-
Step 3 of 5
In a small skillet, heat a drizzle of oil over medium heat, then sauté the onion and garlic until translucent and fragrant, about 3 minutes; add the tomato and cook another 2 minutes.
-
Step 4 of 5
Fold the sautéed mixture into the beans, stir in lemon juice and parsley, and let the stew warm through for 2 minutes; adjust seasoning if needed.
-
Step 5 of 5
Serve the ful hot, drizzled with a little extra olive oil, alongside warm pita or baladi bread and, if desired, sliced boiled egg on top.
Notes from the kitchen
If dried fava beans are unavailable, canned fava beans (drained and rinsed) can be used, reducing the cooking time to 15 minutes; store leftovers in the fridge for up to 3 days.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
