Ful Medames

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Servings: 4 servings

• Country of Origin: Egypt

• Description: Warm, slow-cooked fava beans mashed with garlic, cumin, fresh lemon juice, and extra virgin olive oil, eaten daily for Egyptian breakfast.

• Presentation & How It's Eaten: Served warm in wide shallow bowls drizzled with olive oil, garnished with diced tomatoes, parsley, and sliced boiled eggs, scooped up with warm Egyptian baladi flatbread.

• Ingredients:

  • 2 cans (400g each) cooked fava beans (or cooked from dried)

  • 3 cloves garlic, minced

  • 1/4 cup extra virgin olive oil

  • 3 tbsp fresh lemon juice

  • 1 tsp ground cumin

  • 1/2 tsp salt

  • 1 medium tomato, finely diced

  • 1/4 cup fresh flat-leaf parsley, chopped

  • 2 hard-boiled eggs, sliced (optional garnish)

• Step-by-Step Directions:

  • Heat Beans: Pour canned fava beans with their liquid into a saucepan over medium heat; bring to gentle simmer for 8 minutes.

  • Mash Beans: Partially mash fava beans using a potato masher or fork until soft and creamy with some whole beans remaining.

  • Season: Stir in minced garlic, ground cumin, fresh lemon juice, and salt; cook for 3 minutes while stirring continuously.

  • Plate & Dress: Transfer warm mashed beans to serving bowls, create a small well in center, and pour extra virgin olive oil over top.

  • Garnish: Top with diced fresh tomatoes, chopped parsley, and hard-boiled egg slices.

• Optional:

  • Tahini Twist: Drizzle 2 tablespoons of creamy tahini paste over top before serving.

• Cooking Tips:

  • Bean Texture: Keep texture chunky rather than pureed smooth for traditional mouthfeel.

• Nutrition Facts:

  • Calories: ~260 kcal

  • Total Fat: 14g

  • Saturated Fat: 2g

  • Cholesterol: 0mg (without egg)

  • Sodium: 480mg

  • Total Carbohydrates: 26g

  • Dietary Fiber: 8g

  • Sugars: 2g

  • Protein: 10g