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Ful Medames
Egyptian fava bean stew with cumin, lemon and olive oil — the national breakfast dish. Mashing the beans only roughly, leaving some whole, keeps the texture hearty rather than turning it into a smooth puree.
Total time
600 min
Prep
480 min
Cook
120 min
Difficulty
easy
Cuisine
Middle Eastern
veganvegetariangluten-free
Ingredients
500gdried fava beans, soaked overnight
4 clovesgarlic, minced
1 tspcumin
juice of 2lemons
4 tbspextra-virgin olive oil
saltto taste
fresh tomatoes, hard-boiled egg, parsley, chillito serve
Instructions
1
Simmer soaked beans in fresh water 1.5–2 hours until very soft.
2
Drain, reserving liquid. Mash roughly — leave some texture.
3
Stir in garlic, cumin, lemon and olive oil.
4
Adjust consistency with cooking liquid.
5
Serve in bowls with tomato, egg, parsley and chilli. Drizzle more olive oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
131
Protein
0.5g
Fat
13.8g
Carbs
2.6g
Fiber
0.5g
Sodium
2mg
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