EgyptianEgyptian Ful Medames
Cooked fava beans warmed in their liquid, half mashed with garlic, cumin and lemon juice, then finished with olive oil and diced tomatoes. The everyday Egyptian breakfast, eaten with baladi bread.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Warming
10 minutesMedium heatPut the fava beans and their liquid in a small pot with the water. Warm them over medium heat for 8 to 10 minutes, stirring now and then, until they bubble gently.
Success cueThe beans are hot through and the liquid bubbles at the edges.
- 02
Garlic
3 minutesCrush the garlic with the salt into a smooth paste.
Success cueA smooth garlic paste with no large pieces.
- 03
Mashing
2 minutesMash about half of the beans in the pot with a ful masher or a fork, leaving the rest whole.
Success cueA creamy mix of mashed and whole beans.
- 04
Seasoning
1 minuteStir in the garlic, cumin and lemon juice, then take the pot off the heat.
Success cueThe ful smells of garlic and cumin.
- 05
Serve
2 minutesSpoon the ful into bowls, pour the olive oil over the top and scatter the diced tomatoes on it. Serve hot with warm baladi pita.
Success cueThe oil pools on top of the hot ful.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Add the garlic and lemon juice at the end, off the heat, so they stay fresh and sharp.
- • Keep the liquid from the can; it makes the ful creamy.
- • Taste before serving and add more lemon juice or cumin to your liking.
Common mistakes
- • Rinsing the canned beans and losing their creamy liquid.
- • Boiling the beans hard, which dries them out.
- • Mashing all the beans into a paste instead of leaving some whole.
Serving ideasServe with baladi bread, pickles, sliced tomatoes and fresh rocket for a full Egyptian breakfast.
Potential allergens
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I start from dried fava beans?
Yes. Soak 250 g of small dried fava beans overnight, then simmer them very gently in plenty of water for 3 to 4 hours until they crush easily, topping up with hot water as needed.
Why is my ful dry?
It cooked too long or lost its liquid. Add a few spoons of hot water while mashing until it is loose and creamy.
