Ancient and nourishing, this slow-simmered fava bean stew is Egypt's quintessential breakfast, enriched with garlic, lemon, and cumin, then drizzled with golden olive oil. Every warm, earthy spoonful connects you to a culinary tradition stretching back five thousand years.
Ingredients
400g dried fava beans (or 2 cans, drained)
4 cloves garlic, minced
Juice of 2 lemons
60ml extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon chili flakes or cayenne pepper
Salt and black pepper to taste
Fresh flat-leaf parsley, chopped
4 hard-boiled eggs
Warm pita bread for serving
Sliced tomatoes, cucumbers, and pickled turnips for garnish
Instructions
1If using dried fava beans, soak them overnight in plenty of cold water. Drain, place in a large pot, cover with fresh water, and simmer for 1.5-2 hours until very tender.
2Drain the beans, reserving some cooking liquid. Mash roughly with a fork or potato masher, leaving some beans whole for texture. Add cooking liquid as needed for a creamy but chunky consistency.
3Stir in the minced garlic, lemon juice, cumin, salt, and pepper while the beans are still hot so they absorb all the flavors.
4Divide into shallow bowls, creating a well in the center. Drizzle generously with extra virgin olive oil and sprinkle with chili flakes.
5Top each bowl with a halved hard-boiled egg, chopped parsley, and a dusting of extra cumin. Serve with warm pita bread, sliced tomatoes, cucumbers, and pickled turnips.
Did You Know?
Ful medames is one of the oldest known prepared dishes in human history. Archaeologists have found evidence of fava bean cultivation along the Nile dating back to the era of the sixth dynasty pharaohs.