Ful Medames
Slow-simmered fava beans mashed with olive oil, lemon, and cumin — an ancient Egyptian breakfast whose name means 'buried,' after the original method of cooking the pot in hot embers. Also Sudan's official national dish, eaten across the Nile Valley.
Vegetarian-optional
⚠ Contains: Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups dried fava beans, soaked overnight
- 4 cups water
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- Salt, to taste
- 1 tomato, chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 2 hard-boiled eggs, halved (optional)
Steps
- Simmer the soaked fava beans in the water, partially covered, for about 1 1/2 to 2 hours, until very soft and creamy, adding water as needed.
- Mash the beans lightly, leaving some texture, and stir in the olive oil, lemon juice, garlic, cumin, and salt.
- Spoon into bowls and top with chopped tomato, parsley, and onion.
- Serve warm with hard-boiled egg halves on top, if using, and flatbread on the side.