EgyptianBreakfastVeganGluten-Free

Ful Medames

Name: Ful Medames
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Cuisine: Egyptian
Ingredients: 2 cups dried fava beans, soaked overnight and drained; 6 cups water; 4 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly ground black pepper; 3 tbsp fresh lemon juice; 1/4 cup extra virgin olive oil; 1/4 tsp cayenne pepper; 2 tbsp fresh parsley, finely chopped; 1 medium tomato, diced; 1/2 small red onion, finely diced; 4 hard-boiled eggs, for serving; Warm pita bread, for serving

Creamy fava beans simmered with garlic and cumin become this beloved Egyptian breakfast staple, finished with a bright squeeze of lemon and drizzle of olive oil. The beans soften into a naturally rich paste while maintaining their earthy flavor and satisfying texture. Perfect for leisurely weekend mornings or meal prep for quick, protein-packed breakfasts all week.

Prep

10 minutes

Cook

2 hours

Total

2 hours 10 minutes

Serves

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Ingredients

Units

Instructions

1
Place the soaked and drained fava beans in a large pot with 6 cups of fresh water. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beans are completely tender and starting to break down.
2
Once the beans are tender, drain most of the cooking liquid, reserving about 1/2 cup in the pot. Use a potato masher or fork to partially mash the beans, leaving some whole for texture.
3
Add the minced garlic, ground cumin, salt, black pepper, and cayenne pepper to the beans. Stir well and cook over low heat for an additional 5 minutes to allow the flavors to meld.
4
Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with additional salt, lemon, or cumin as desired.
5
Divide the ful medames among four serving bowls. Drizzle each portion generously with olive oil and top with diced tomatoes, red onion, and fresh parsley.
6
Serve immediately with hard-boiled eggs on the side and warm pita bread for scooping.

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