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Middle Eastern

Ful Medames

Egypt's national breakfast: small dried fava beans simmered until collapsing, mashed with garlic and cumin, then crowned with a Levantine-style salad of chopped tomato, onion and parsley dressed in lemon juice and olive oil. Eaten straight from the bowl with warm flatbread.

SnacksLunch & dinnerVeganUnder 400 kcal
110 min15 prep · 95 cookEasy345 kcalper serving
Ful Medames

Method

  1. The night before, put 80 g of dried small fava beans in a bowl and cover with cold water by at least 5 cm. Leave to soak overnight, or for a minimum of 8 hours; they should swell to about double their size.
  2. Drain and rinse the soaked beans, tip them into a small heavy saucepan and pour in 500 ml of fresh water. Bring to the boil over high heat, skim off any foam, then lower to the barest simmer, cover, and cook for 1 hour 30 minutes. Top up with a splash of boiling water if the level drops below the beans; do not salt until they are tender, or the skins will toughen.
  3. The beans are done when the skins are soft and a bean crushes to a paste between finger and thumb with no chalky centre. Drain off most of the cooking liquid, keeping about 3 tablespoons in the pan for moisture.

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Per serving

345kcal
11gprotein
37gcarbs
19gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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