🇪🇬 Ful Medames
A traditional Egyptian breakfast made with slow-cooked fava beans, olive oil, lemon, garlic, and fresh herbs. Hearty, flavorful, and delicious served with warm pita bread.
Equipment
Ingredients
Main
fava beans (canned, rinsed, drained)
540 g
chickpeas (canned, rinsed, drained)
270 g
water
240 ml
kosher salt
5 g
cumin
2 g
garlic (minced, paste)
4 cloves
olive oil (divided)
60 ml
lemon (juiced, divided)
2 pcs
parsley (chopped)
15 g
tomato (chopped)
150 g
For Serving
egg (hard-boiled, quartered)
2 pcs
pita (warmed)
1 pcs
cucumber (cut lengthwise)
100 g
cherry tomato (quartered)
100 g
radish (quartered)
80 g
Instructions
Rinse and drain beans
Rinse and drain the fava beans and chickpeas well under cold water.
Simmer the beans
Add beans, water, salt, and cumin to a small pot and bring to a boil. Lower heat and simmer for 15-20 minutes, mashing the beans as they soften.
Season the beans
Remove from heat, stir in 2 tablespoons olive oil, juice of one lemon, and minced garlic.
Plate and serve
Add to bowl and drizzle with remaining olive oil and juice from the second lemon. Garnish with chopped tomatoes and parsley. Serve with hard-boiled eggs, warm pita, and vegetables.
Original recipe
Storage
Store bean mixture and garnishes separately; assemble just before serving for best texture.
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