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Ful Medames

Egyptian fava bean stew

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 to 6 people
Course: Breakfast , Brunch
Cuisine: Mediterranean , Egyptian

Ingredients

For the Ful Medames
  • 2 tbsp olive oil
  • 2 tins (400g each) fava beans (drained and rinsed)
  • 1 onion (finely diced)
  • 4 cloves garlic (crushed or minced)
  • 150 g tomatoes (finely chopped)
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp Pul Biber
  • Juice of 1/2 lime
  • salt and pepper (to taste)
Ful Medames Topping
  • 150 g tomatoes (finely diced)
  • 1 medium red onion (finely diced)
  • 1/4 cucumber (finely diced)
  • 1 small bunch parsley and coriander (finely chopped)
  • 1 - 2 tbsp olive oil (plus extra to drizzle over the final dish)
  • Juice of 1 lemon
  • salt and pepper (to taste)

Instructions

    Cup of Yum
  1. Make the Ful Medames:Take a large frying pan and place over medium-high heat. Add olive oil. Once it glistens, add onion. Fry until golden.
  2. Add garlic and stir until aromatics released. Add cumin, oregano, Pul Biber and stir into the onion mixture. Add chopped tomatoes to pan and cook until they have broken down and thickened. 
  3. Add fava beans to tomato mixture with 1 cup water. Season generously, add lime juice and, using a masher or the back of a fork, press down on the beans and mash until they roughly breakdown. Turn heat to medium-low and simmer until the mixture thickens (it should look like a coarse dip). Make the toppings while the Ful simmers.
  4. Make the Toppings:Finely dice cherry tomatoes, cucumber and onions. Add fresh finely chopped parsley and coriander. Dress with olive oil, lemon juice, salt and pepper and leave to one side until ready to use.
  5. Serve the Ful Medames: Spoon the Ful into a serving dish and heap the toppings on top. Drizzle with more olive oil and serve with fluffy, warm flatbread.