Ful Medames Recipe (Egyptian fava beans)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
104 kcal
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Course
Main Course, Breakfast
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Cuisine
Mediterranean, Middle Eastern, Egyptian
Ful Medames Recipe (Egyptian fava beans)
Description
This recipe uses canned fava beans, sautéing red onion and garlic in olive oil before adding tomatoes, spices, and the beans. Simmering with a little water melds the flavors and softens the beans. Half of the beans are mashed with the back of a spoon for a mix of creamy and whole beans, providing a pleasing texture contrast. The addition of lemon juice brightens the dish, balancing the earthy and slightly smoky notes from cumin and paprika.
For serving, the ful is garnished with extra virgin olive oil, diced fresh tomatoes, chopped parsley, and sliced fresh jalapeño peppers, adding freshness, heat, and rich oiliness. It is eaten with pita bread, which helps scoop up the beans and toppings, making it a hearty and satisfying meal or breakfast.
The notes explain that dried fava beans can be used but require soaking, slow cooking, and more preparation time. Leftovers keep for several days refrigerated and reheat well with added water and olive oil to retain moisture. The dish can also be frozen, with thawing and reheating instructions provided to preserve texture and flavor.
Ingredients
- 1 tbsp olive oil
- 1/4 red onion chopped
- 2 cloves garlic minced
- 1 large tomato chopped
- 2 cans fava beans 15 ounces each
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 lemon juice of
Topping and serving
- 3 tbsp olive oil extra virgin
- 1 tomato chopped
- 1/2 cup parsley chopped, fresh
- 1 jalapeño sliced, fresh
- pita bread
Instructions
- Heat the olive oil in a pan over medium high heat. Saute the onion until translucent.
- Add in the minced garlic and cook for a minute. Add the chopped tomatoes as well.
- Drain and rinse the fava beans. Add them to the tomatoes followed by the paprika, cumin, salt and pepper. Add 1/2 cup water, cover and cook for 15 minutes.
- Using the back of a wooden spoon, gently press and mash almost half of the fava beans to give the ful a creamy texture. Add in the lemon juice and stir.
- Transfer the ful medames to a serving bowl and top with olive oil, tomatoes, parsley and jalapeno. Serve with pita bread.
Notes
- Use dried fava beans soaked for 2 hours and simmered tender if not using canned; this requires more cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a pan over medium heat with added water and olive oil to prevent drying out.
- Ful Medames freezes well for up to 4 months; thaw overnight in the fridge before reheating or warm frozen with water in a pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 395mg | 16% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 936IU | 19% |
| Vitamin C | 24mg | 27% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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