Do I need to soak fava beans before cooking?

Soaking fava beans overnight reduces cooking time and helps them cook evenly. If short on time, a 2–3 hour soak works. Drain and rinse before cooking.

Can I use canned fava beans instead of dried?

Yes. Use about 3 cans (drained and rinsed) and reduce the total cooking time to 30–40 minutes, adding them after the initial bean cooking phase.

What does bicarbonate soda do in ful medames?

Bicarbonate soda softens the bean skins and speeds up cooking. Add it to the water at the start; it will create some foam.

Is ful medames naturally vegan?

Yes. This version is fully plant-based with no meat, dairy, or animal products—fava beans and lentils provide all the protein.

How far ahead can I make ful medames?

Ful medames tastes better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding water if needed to loosen the stew.

Ful Medames (Egyptian Fava Bean Stew)

Name: Ful Medames (Egyptian Fava Bean Stew)
Prep time: 20 min
Cook time: 5 h
Total time: 13 h 20 min
Yield: 10 servings
Cuisine: Egyptian
Ingredients: 1 kg fava beans; water (enough to cover the beans); 1 tablespoon bicarbonate soda; 3 tablespoons orange lentils; 3 tablespoons Egyptian rice (or any short grain rice ); 1 tablespoon ground turmeric (or grated fresh turmeric ); 1 medium tomato (quartered); 1 small onion (quartered); 1 lemon (quartered); 5 cloves of garlic; 1 quartered, skin-on lemon (preferably organic ); ¼ cup extra virgin olive oil (I used Heraclea olive oil in this recipe ); 1 ½ ground coriander; 1 tablespoon ground cumin; 1 teaspoon paprika or Aleppo pepper; 1 teaspoon zaatar blend (optional ); 1 teaspoon sumak; ⅓ teaspoon dry thyme or dry oregano; 1 teaspoon ground ginger (or grated fresh ginger ); 1 teaspoon dry mint; ½ teaspoon cayenne pepper (optional); 1 teaspoon Himalayan salt; 1 teaspoon fresh ground black pepper; Lemon juice to taste; Salt and pepper to taste; 1 diced tomatoes; 1/4 cup chopped parsely; extra virgin olive oil (for drizzling ); Heraclea chili-infused oil; 1-3 warm pita bread or aish baladi

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Ful Medames (Egyptian Fava Bean Stew) | CookOS

Ingredients

1 kg fava beans
water (enough to cover the beans)
1 tablespoon bicarbonate soda
3 tablespoons orange lentils
3 tablespoons Egyptian rice (or any short grain rice )
1 tablespoon ground turmeric (or grated fresh turmeric )
1 medium tomato (quartered)
1 small onion (quartered)
1 lemon (quartered)
5 cloves of garlic
1 quartered, skin-on lemon (preferably organic )
¼ cup extra virgin olive oil (I used Heraclea olive oil in this recipe )
1 ½ ground coriander
1 tablespoon ground cumin
1 teaspoon paprika or Aleppo pepper
1 teaspoon zaatar blend (optional )optional
1 teaspoon sumak
⅓ teaspoon dry thyme or dry oregano
1 teaspoon ground ginger (or grated fresh ginger )
1 teaspoon dry mint
½ teaspoon cayenne pepper (optional)optional
1 teaspoon Himalayan salt
1 teaspoon fresh ground black pepper
Lemon juice to taste
Salt and pepper to taste
1 diced tomatoes
1/4 cup chopped parsely
extra virgin olive oil (for drizzling )
Heraclea chili-infused oil
1-3 warm pita bread or aish baladi
Assortment of Pickles
Wedges of lemon or lime

32 Ingredients

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Instructions

1
Soak the fava beans: Cover the dry fava beans with enough cold water. Mix in the bicarbonate soda and stir until it is fully dissolved. Leave the beans soaked in water overnight.
2
Stew the dry fava beans: On the next day, rinse the fava beans well with cold water and place it in the slow cooker and cover with water: Add the tomato, garlic, onion, lentils, spices and rice. Set on low for 5:00 hours. Check every hour and add water if the liquid runs low.
3
Taste and adjust the seasoning: Tune the spices and heat to your liking before serving.
4
Serve: Foul medames is best served hot. Drizzle some extra virgin olive oil on top, garnish with tomatoes, fresh parsley, and spring onions. Serve it with warm pita bread, along with humus or tahini sauce, an assortment of pickles, fresh lettuce, chopped tomatoes, and tabasco sauce.