Ful Medames
This filling traditional breakfast food is made with dried fava beans which are mashed and seasoned, then topped with vegetables and herbs.
Prep Time15 minutes mins
Cook Time2 hours hrs 30 minutes mins
Soaking Time12 hours hrs
Total Time12 hours hrs 30 minutes mins
Course: Breakfast, Mezze
Cuisine: Egyptian, Lebanese, Levantine, Middle Eastern, Palestinian, Syrian
Keyword: egyptian breakfast, fool, foul, ful, ful medames, middle eastern breakfast
Servings: 8 people
Author: The Elegant Economist
For Cooking the Beans:
- 16 ounces dried small (Egyptian) fava beans (454g)
- 6 cups water (~ 1.5L)
- 1 large bay leaf
For the Ful:
- ¼ cup olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed or finely chopped (or 2-4 tsp toum)
- 1 - 2 tsp salt
- ½ tsp freshly ground black pepper
- 1½ tsp ground cumin
- your cooked beans
- 1 lemon juiced
Extras, for Garnish:
- Eggs, boiled
- Tahini sauce
- Parsley, finely chopped
- Tomatoes, diced or sliced
- Fresh green or red onion, finely chopped
- Bread, for serving
Cooking the Beans:
Soak your beans in water only, overnight. In the morning, drain the water, add fresh, and place in your pressure cooker or in a pot with your bay leaf. No salt should be added at this stage.
In a pressure cooker, cook on high pressure for 35 minutes, then allow the pressure to release naturally. In a pot, bring to a boil and then simmer for 2 to 2½ hours, or until soft.
Making the Ful:
In a large frying pan heat your olive oil and add your diced onion. Cook on medium-low heat for 20 minutes or so, until the onion is soft and caramelised, add your garlic and cook for another 5 minutes. Once this is done, add the salt, pepper, and cumin, and then your beans and lemon juice. Heat the beans through, and mash if desired.
Serve warm with extra olive oil or tahini, and the garnishes of your choice - with warm, fresh bread.