Ful Medames
Ful Medames is a traditional Egyptian fava bean stew made with canned beans, aromatic spices, and tomatoes. It's a quick, naturally vegan dish that's creamy, savory, and deeply flavored with cumin and garlic.
Total
35 minServings
4Ful Medames is a traditional Egyptian fava bean stew made with canned beans, aromatic spices, and tomatoes. It's a quick, naturally vegan dish that's creamy, savory, and deeply flavored with cumin and garlic.
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Make the Ful Medames:Take a large frying pan and place over medium-high heat. Add olive oil. Once it glistens, add onion. Fry until golden.
Add garlic and stir until aromatics released. Add cumin, oregano, Pul Biber and stir into the onion mixture. Add chopped tomatoes to pan and cook until they have broken down and thickened.
Add fava beans to tomato mixture with 1 cup water. Season generously, add lime juice and, using a masher or the back of a fork, press down on the beans and mash until they roughly breakdown. Turn heat to medium-low and simmer until the mixture thickens (it should look like a coarse dip). Make the toppings while the Ful simmers.
Make the Toppings:Finely dice cherry tomatoes, cucumber and onions. Add fresh finely chopped parsley and coriander. Dress with olive oil, lemon juice, salt and pepper and leave to one side until ready to use.
Serve the Ful Medames: Spoon the Ful into a serving dish and heap the toppings on top. Drizzle with more olive oil and serve with fluffy, warm flatbread.
Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat with a splash of water to restore creaminess.
Yes, but soak dried beans overnight and simmer for 1.5–2 hours until tender before adding other ingredients. Canned beans are faster and soften naturally with heat.
Pul Biber is Turkish red pepper flakes with moderate heat. Substitute crushed red pepper flakes (use half the amount) or paprika for milder flavor.
Yes, this recipe is naturally vegan. It uses olive oil and plant-based ingredients only.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water to restore creaminess.
Yes, it tastes better the next day as flavors develop. Prepare up to 2 days ahead and store refrigerated.
