Ful Medames

Name: Ful Medames: Egyptian Fava Bean Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 2 tins (400g each) fava beans ((drained and rinsed)); 1 onion ((finely diced)); 4 cloves garlic ((crushed or minced)); 150 g tomatoes ((finely chopped)); 2 tsp cumin; 1 tsp oregano; 1/2 tsp Pul Biber; Juice of 1/2 lime; Salt and Pepper ((to taste)); 150 g tomatoes ((finely diced)); 1 medium red onion ((finely diced)); 1/4 cucumber ((finely diced)); 1 small bunch parsley and coriander ((finely chopped)); 1 - 2 tbsp olive oil ((plus extra to drizzle over the final dish)); Juice of 1 lemon; Salt and Pepper ((to taste))

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.

🌍Mediterranean 🌍Egyptian 🥗Vegan 🥗Vegetarian

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From Saffronandherbs · by Mersedeh Prewer

Ingredients

2 tbsp olive oil
2 tins (400g each) fava beans ((drained and rinsed))
1 onion ((finely diced))
4 cloves garlic ((crushed or minced))
150 g tomatoes ((finely chopped))
2 tsp cumin
1 tsp oregano
1/2 tsp Pul Biber
Juice of 1/2 lime
Salt and Pepper ((to taste))
150 g tomatoes ((finely diced))
1 medium red onion ((finely diced))
1/4 cucumber ((finely diced))
1 small bunch parsley and coriander ((finely chopped))
1 - 2 tbsp olive oil ((plus extra to drizzle over the final dish))
Juice of 1 lemon
Salt and Pepper ((to taste))

17 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
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.
5
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.

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Tips & Notes

Pro tips

Drain and rinse canned fava beans thoroughly to remove excess sodium and starch, which prevents the stew from becoming too thick.
Crush garlic by hand or with a knife rather than using a press to release oils evenly throughout the oil, building deeper flavor.
Simmer gently for 8–10 minutes after adding beans to let cumin and oregano bloom without breaking down the beans into mush.
Finish with fresh lime juice just before serving—it brightens the earthy beans and balances the richness of olive oil.

Substitutions

Fava beans → Chickpeas (slightly less creamy; adjust cumin to taste)
Pul Biber → Paprika or Aleppo pepper (milder, less heat)
Fresh tomatoes → 1 tin (400g) crushed tomatoes (slightly thicker result; reduce simmering time by 2 minutes)

Storage & make-ahead

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.

Common Questions

Can I use dried fava beans instead of canned?

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.