Slow-cooked fava beans mashed and dressed with olive oil, cumin, chili, and lemon. The Yemeni version is spicier and more heavily spiced than its Egyptian cousin, making it a hearty, protein-rich breakfast staple.
Nutrition & Info
Equipment Needed
Instructions
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1
If using dried beans, soak overnight and simmer for 1-2 hours until very tender. Drain, reserving some cooking liquid.
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2
In a heavy pot, heat olive oil and saute garlic and green chili for 1 minute until fragrant.
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3
Add fava beans with a splash of their liquid. Stir in cumin, hawaij, and diced tomatoes.
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4
Mash roughly with a potato masher, leaving some beans whole for texture. Simmer for 10 minutes.
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5
Season with lemon juice, salt, and pepper. The consistency should be thick and creamy.
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6
Serve in bowls drizzled with olive oil, garnished with cilantro, and accompanied by warm flatbread.
Did You Know?
Ful medames is one of the oldest continuously eaten dishes in human history, with evidence of fava bean cultivation dating back over 10,000 years.
Chef's Notes
Equipment Tips
- heavy pot
- potato masher
- serving bowls
The Story Behind Ful Medames
While ful medames is claimed by many Middle Eastern cuisines, the Yemeni version is distinguished by its bold use of hawaij and fresh chilies. Fava beans have been cultivated in Yemen for millennia, making this dish a direct link to ancient agricultural traditions. As a protein-rich, affordable breakfast, ful has sustained Yemeni workers and families for generations. The communal pot of ful at breakfast represents the democratic spirit of Yemeni food culture.
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