Ful Medames

Name: Ful Medames
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Eritrean
Ingredients: 2 cups dried fava beans, soaked overnight; 1 large tomato, diced; 1 small onion, finely diced; 2 tbsp olive oil; 1 tsp cumin; 2 cloves garlic, minced; Juice of 1 lemon; Salt and black pepper; Fresh cilantro, chopped; 1 jalapeño, minced

ፉል (FOOL meh-DAH-mes)

Spiced Fava Bean Stew

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 329 kcal

Slow-cooked fava beans mashed and seasoned with cumin, olive oil, tomatoes, and fresh lemon, a hearty Eritrean breakfast staple.

Nutrition & Info

Protein 18.0g

Carbs 44.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

heavy pot potato masher serving bowls

Presentation Guide

Vessel: shallow bowl

Garnishes: diced tomatoes, cilantro, lemon wedge

Accompaniments: bread rolls, hot tea

Ingredients

2 cups dried fava beans, soaked overnight
1 large tomato, diced
1 small onion, finely diced
2 tbsp olive oil
1 tsp cumin
2 cloves garlic, minced
Juice of 1 lemon
Salt and black pepper
Fresh cilantro, chopped
1 jalapeño, minced

Instructions

1
Drain soaked fava beans, place in a heavy pot with fresh water, bring to a boil then simmer for one hour until very tender.
2
Drain most liquid, then partially mash beans with a potato masher, leaving some whole for texture.
3
Stir in olive oil, cumin, garlic, salt, and pepper, mixing until well combined and creamy.
4
Serve in bowls topped with diced tomatoes, onion, jalapeño, cilantro, and a generous squeeze of lemon.

💡

Did You Know?

Ful shops in Asmara open before dawn, serving workers and students their first meal of the day with fresh bread.

Chef's Notes

Equipment Tips

heavy pot
potato masher
serving bowls

Garnishing

diced tomatoes, cilantro, lemon wedge

Accompaniments

bread rolls, hot tea

The Story Behind Ful Medames

Ful medames connects Eritrea to the broader culinary traditions of Northeast Africa and the Middle East. Fava beans have been cultivated in the region for thousands of years, and this simple preparation has sustained communities through times of plenty and hardship alike. In Eritrean cities, dedicated ful restaurants serve this dish exclusively, perfecting their technique over decades.

🕐 Traditionally enjoyed breakfast and brunch 📜 Origins: Ancient

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