Ful Medames
Egypt's ancient and beloved breakfast — fava beans slow-cooked until creamy then mashed and topped with olive oil, lemon, cumin, garlic and parsley. The national dish, eaten by pharaohs and the modern Egyptian working class alike.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Pour the canned fava beans with their liquid into a saucepan. Bring to a simmer over medium heat. Cook for 10 minutes.
About 5 min
Use a fork or the back of a spoon to partially mash about half the beans against the side of the pan. Leave the other half whole. The texture should be chunky and creamy, not smooth. Add a splash of water if it looks dry.
About 11 min
Add minced garlic, cumin, chilli and salt. Stir and cook 3 minutes more until garlic is fragrant. Taste and adjust seasoning.
About 11 min
Pour into a wide serving bowl or individual bowls. Drizzle generously with olive oil and lemon juice.
About 11 min
Top with chopped parsley, diced tomato and hard-boiled egg quarters. Serve with warm pita bread and pickled vegetables on the side.
About 11 min
Eat with the bread — tear pita, fold and scoop. A proper Egyptian breakfast would also include tahini, white cheese, olives and fresh tomatoes alongside.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 22 g
- Carbs
- 44 g
- Fat
- 14 g
- Fibre
- 12 g
- Sugar
- 4 g
- Sodium
- 640 mg
Contains: gluten, eggs
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Recipe by Boon Tools.