Egyptian
Ful Medames
Egyptian fava beans with cumin and lemon
Slow-warmed Egyptian fava beans mashed with cumin, garlic, lemon and olive oil and topped with tomato.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Egyptian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Ful Medames
Ingredients
Main
Method
- 1
Warm the fava beans with their liquid and garlic over low heat.
- 2
Mash some of the beans, leaving plenty whole, and stir in cumin and salt.
- 3
Add lemon juice and enough bean liquid to make the mixture spoonable.
- 4
Serve with olive oil, diced tomato and parsley.
Ful medames is a foundational Egyptian breakfast of slowly cooked fava beans seasoned at the table with cumin, lemon and olive oil.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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