Ful Medames is a hearty dish of stewed fava beans and warm spices.
Ful (pronounced fool) for short, is the national dish of Egypt and it is typically eaten for breakfast.
There are many variations of ful throughout the Middle East in places like Isreal, Lebanon, Yemen , Somalia, and Jordan.
Our fava beans recipe from Egypt that we are showing you is made with a combination of lemon juice, cumin, olive oil and a few other warm and savory ingriedients.
How to make Ful Madames
Fava beans are an ancient legume and come in many varieties.
This fava bean recipe uses two 15 ounce cans of fava beans.
1. Start by rinsing and draining the fava beans.
2. Next, you will boil them until tender, for about eight mintues.
3. After the beans are boiled and drained, you transfer them to a mixing bowl and add some olive oil – about a quarter of a cup to start.
As you can see from the process photos above, there really isn’t much more to do other than adding the remaining ingredients and stirring to them together.
You can mash the fava beans together, to your desired consistency.
You may want to add a bit more olive oil for the mashing process.
Ful medames is usually served with wedges of hard-boiled eggs and garnishes of parsley.
Be sure and take a look at the Platter Talk post from Chef Kat on how to cook hard-boiled eggs.
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Ful Medames Recipe
- 2 15 oz Fava beans rinsed and drained
- ¼ cup Lemon juice fresh
- ⅓ cup Olive oil divided
- 2 tsp Cumin ground
- ½ tsp Cayenne
- 4 cloves Garlic peeled and mashed
- Kosher salt and pepper to taste
- 2 Eggs hard-boiled, wedged in quarters
- 2 tbsp Parsley coarse chop
- Rinse and drain the fava beans and place them in a 2-quart sauce pan. Cover them with one inch of water and bring to a low simmer over medium-high heat until tender, or about 8 minutes.
- Drain the beans and transfer them to a mixing bowl, add ¼ cup olive oil and all the ingredients except the eggs and parsley. Use a wooden spoon to slighly mash to desired consistency, adding more olive oil if necessary.
- Transfer ful to a serving plate, top with hard-boiled egg wedges, parselty and additional olive oil if desired.