Ful Medames

About This Recipe

Ful Medames (فول مدمس) — literally 'buried beans' — is arguably the oldest continuously eaten dish in the world, with evidence of its consumption in ancient Egypt dating back over 4,000 years. Today it remains Egypt's most beloved breakfast, eaten by everyone from labourers to presidents, from street stalls to five-star hotels. Small, earthy Egyptian fava beans are slow-simmered until completely tender and creamy, then seasoned generously with cumin, garlic, lemon juice and olive oil. Each cook and each region adds their own touches: some add tomato, some add tahini, some add a boiled egg, some add fresh parsley or chilli. The dish is eaten communally from a central bowl, scooped with warm pitta, alongside fresh tomatoes, raw onion, a hard-boiled egg and a drizzle of olive oil.

Ingredients

Serves 4

• 480 gcanned fava beans (ful)(drained and rinsed; or 200g dried, soaked overnight and cooked)
• 4 clovesgarlic(minced)
• 3 tablespoonsextra-virgin olive oil(plus extra to serve)
• 2 tablespoonsfresh lemon juice
• 1 teaspoonground cumin
• 0.5 teaspoonground coriander
• 0.25 teaspooncayenne pepper(or to taste)
• 2 tablespoonsfresh flat-leaf parsley(chopped)
• 2 mediumtomatoes(finely chopped, to serve)
• 4eggs(hard-boiled, to serve)
• 1 teaspoonsalt

Instructions

1. 1

   Warm the beans

   Place the drained fava beans in a saucepan with 100ml of water. Heat over medium heat, stirring, until warmed through, about 5 minutes.

2. 2

   Season the beans

   Add the garlic, cumin, coriander, cayenne, lemon juice, olive oil and salt to the pan. Stir to combine and cook for 3–4 minutes over medium heat, allowing the garlic to mellow slightly in the heat.

   Some cooks lightly mash about a third of the beans against the side of the pan to create a thicker, creamier consistency — this is optional but delicious.

3. 3

   Adjust consistency

   Add a splash more water if the mixture is too thick — ful medames should be a thick stew, not dry. Taste and adjust salt, lemon and cumin to your preference.

4. 4

   Serve

   Transfer to a serving bowl or individual bowls. Drizzle generously with extra olive oil. Scatter chopped parsley over the top. Serve alongside hard-boiled eggs, chopped fresh tomatoes, raw onion slices, warm pitta or flatbread and wedges of lemon.

Variations

• •

  Add a tablespoon of tahini stirred in at the end for a richer, nuttier flavour.

• •

  Ful with eggs: crack 2 eggs directly into the warm beans and stir until just set for a scrambled egg version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Ful medames keeps in the fridge for 4 days and reheats well with a splash of water. It also tastes excellent at room temperature.

Frequently Asked Questions