Egyptian Ful Medames

Name: Egyptian Ful Medames
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 2 cans canned fava beans (ful medames), drained; 4 garlic cloves, minced; 1 lemon, juiced; 1/4 cup extra virgin olive oil; 1 tsp ground cumin; 1/2 tsp salt; 1/2 tsp black pepper; 2 tomato, diced; 1/2 red onion, finely diced; 1/4 cup fresh parsley, chopped; 1/2 tsp paprika; 2 tbsp tahini paste; 4 warm pita bread (for serving); 4 hard-boiled eggs (optional), halved

A hearty Egyptian breakfast staple made with slow-cooked fava beans, seasoned with aromatic spices and garnished with fresh herbs and vegetables.

35 minEasyServes 4290 cal/serving

EgyptianBreakfastStovetopVeganVegetarianHigh FiberHalal-friendlyGluten-FreeDairy-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cans canned fava beans (ful medames), drained
4 garlic cloves, minced
1 lemon, juiced
1/4 cup extra virgin olive oil
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
2 tomato, diced
1/2 red onion, finely diced
1/4 cup fresh parsley, chopped
1/2 tsp paprika
2 tbsp tahini paste
4 warm pita bread (for serving)
4 hard-boiled eggs (optional), halved

Instructions

1

Drain the 2 cans fava beans but reserve about 1/4 cup of the liquid for later use.
2

In a medium saucepan over medium heat, add the drained fava beans and the reserved liquid. Bring to a gentle simmer.
3

Using a potato masher or fork, partially mash the beans, leaving some whole for texture.
4

Add the 4 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper to the beans. Stir well to combine.
5

Simmer for about 10 minutes, stirring occasionally to prevent sticking. If the mixture becomes too thick, add a little water.
6

Remove from heat and stir in half the 1 juiced lemon and 2 tablespoons of extra virgin olive oil. Taste and adjust seasonings if needed.
7

In a small bowl, whisk together the 2 tbsp tahini paste with the remaining lemon juice and 1 tablespoon of water to create a drizzling consistency.
8

To serve, transfer the warm ful medames to serving bowls. Drizzle with the remaining extra virgin olive oil and the tahini sauce.
9

Garnish with 2 diced tomato, 1/2 finely diced red onion, and 1/4 cup chopped fresh parsley. Sprinkle with a pinch of paprika.
10

Serve immediately with 4 warm pita bread (for serving) and 4 halved hard-boiled eggs (optional) on the side if desired.

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Questions

What is Egyptian Ful Medames?

A hearty Egyptian breakfast staple made with slow-cooked fava beans, seasoned with aromatic spices and garnished with fresh herbs and vegetables. This reference files it under Egyptian breakfast: made on the stovetop, rated easy and about 35 minutes start to finish.

What can I use instead of tahini in Egyptian Ful Medames?

The entry for Egyptian Ful Medames calls for 2 tbsp tahini paste. In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Does Egyptian Ful Medames contain sesame?

Yes: 2 tbsp tahini paste. The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Egyptian Ful Medames?

One serving (the recipe makes 4) is about 290 calories, with 12 g protein, 28 g carbohydrate and 8 g fat, plus 6 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Egyptian Ful Medames?

Refrigerate what is left of Egyptian Ful Medames within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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Cucumber Salad side

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