EgyptianEgyptian Sprouted Fava Bean Soup (Ful Nabet)
Whole fava beans soaked and sprouted at home, then simmered into a light, cumin-scented broth with lemon. A traditional Egyptian winter soup, lighter than ful medames.
- Prep:
- 15 minutes
- Cook:
- 1 hour and 30 minutes
- Waiting:
- 60 hours (Soak the beans for 12 hours, then let them sprout for about 2 days.)
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
Soaking
5 minutesTwo or three days before, cover the fava beans with plenty of cold water and leave them to soak overnight.
Success cueThe beans have swollen to about twice their size.
- 02
Sprouting
10 minutesDrain the beans, spread them in a tray, cover them with a damp cloth and keep them in a dark place, rinsing them twice a day, until small white sprouts appear.
Success cueWhite sprouts about 1 cm long.
- 03
Boiling
15 minutesHigh heatRinse the sprouted beans, put them in a pot with the water, the onion cut in half and the garlic, bring to a boil and skim the foam.
Success cueA clear broth with no foam.
- 04
Simmering
1 hour and 15 minutesGentle simmerCover and simmer for 60 to 75 minutes, until the beans are soft.
Success cueA bean crushes easily between two fingers.
- 05
Seasoning
2 minutesSeason with the cumin, salt and black pepper and stir in the lemon juice just before serving.
Success cueA light broth that smells of cumin and lemon.
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
Stop when the sprouts are about 1 cm long; longer sprouts turn the broth bitter.
- • Use whole beans with their skins; split beans will not sprout.
- • Rinse them morning and evening so they stay fresh while they sprout.
Common mistakes
- • Keeping the beans in a closed box, so they smell sour instead of sprouting.
- • Salting the water at the start, which keeps the beans hard.
Serving ideasServe hot in deep bowls with lemon wedges and baladi bread.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is ful nabet different from ful medames?
Ful nabet is whole sprouted beans eaten as a light soup; ful medames is cooked until creamy and mashed with oil and spices.
Do I eat the skins?
Most people pop the bean out of its skin with their fingers and drink the broth.
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