Traditional Egyptian Ful Medames
A hearty, soul-warming Egyptian staple of slow-simmered fava beans seasoned with aromatic spices and fresh lemon.
Ingredients
- •2 cans (15 oz each) fava beans, rinsed and drained
- •1/4 cup extra virgin olive oil
- •3 cloves garlic, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •1/4 teaspoon chili flakes (optional)
- •2 tablespoons fresh lemon juice
- •1/4 cup fresh parsley, finely chopped
- •1 medium tomato, finely diced
- •Salt to taste
Instructions
- 1
In a medium saucepan or skillet, heat the olive oil over medium heat.
- 2
Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- 3
Stir in the cumin, coriander, and chili flakes, cooking for another 30 seconds to toast the spices.
- 4
Add the drained fava beans and a splash of water (about 1/4 cup) to the pan.
- 5
Use a potato masher or the back of a fork to lightly crush about one-third of the beans, which helps thicken the sauce.
- 6
Simmer the mixture for 5 to 7 minutes, stirring occasionally, until the beans are heated through and the sauce has thickened to your liking.
- 7
Remove from heat and stir in the fresh lemon juice and salt to taste.
- 8
Transfer to a serving bowl and garnish with the fresh diced tomatoes and chopped parsley before serving warm.
💡 Chef tips
- For a creamier texture, add a tablespoon of tahini during the final minute of cooking.
- Serve with warm pita bread and a side of pickled vegetables or fresh scallions for an authentic experience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water to loosen the consistency.
✅ How it should turn out
The finished dish should have a rich, earthy aroma with a creamy, textured consistency that balances the bright acidity of lemon and the warmth of toasted cumin.