There’s something magical about a dish that’s been fueling entire civilizations for centuries. Ful Medames (or فول مدمس, if you want to impress your Arabic-speaking friends) is one of those humble yet powerful meals—creamy, garlicky, and packed with the kind of rustic charm that makes you feel like you’re sitting in a Cairo alleyway, watching the sunrise with a steaming bowl and a piece of fresh baladi bread.
Ingredients
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2 cups cooked fava beans (canned or dried, soaked & boiled)
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3 garlic cloves, minced
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1 small onion, finely chopped (optional)
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2 tbsp lemon juice (or more to taste)
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3 tbsp olive oil (plus extra for drizzling)
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1 tsp cumin
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½ tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp chili flakes or cayenne (optional)
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2 tbsp tahini (optional, for creaminess)
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Fresh parsley or cilantro, chopped
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Hard-boiled eggs, tomatoes, or pickles (for serving)
Execution
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Prepare the Beans:
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If using dried fava beans, soak overnight, then boil until very tender (1-2 hours).
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If using canned, rinse and drain, then simmer in water for 10-15 mins to soften.
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Cook the Base:
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In a pan, heat olive oil and sauté garlic (and onion if using) until fragrant.
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Add the beans, cumin, salt, pepper, and a splash of water. Mash slightly with a fork or potato masher (leave some whole for texture).
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Simmer & Season:
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Cook on low heat for 5-10 minutes, stirring occasionally. Add more water if too thick.
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Stir in lemon juice and tahini (if using). Adjust seasoning to taste.
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Serve:
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Drizzle with olive oil and garnish with parsley, chili flakes, and a squeeze of lemon.
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Serve with pita bread, hard-boiled eggs, sliced tomatoes, or pickles.
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Additional Tips
✔ Texture Control: Mash some beans for creaminess but leave others whole for texture.
✔ Flavor Boost: A pinch of coriander or paprika deepens the flavor.
✔ Garlic Tricks: For a stronger taste, crush garlic with salt into a paste before adding.
✔ Tahini Twist: Mix tahini with lemon juice before adding to prevent clumping.
✔ Make Ahead: Ful tastes even better the next day as flavors meld. Reheat with a little water.
✔ Vegan Option: Skip the eggs and load up with veggies for a plant-based meal.
Q&A About Ful Medames
Can I substitute canned fava beans for dried ones?
A: Absolutely! Canned fava beans are a great shortcut—just rinse, drain, and simmer for 10 minutes with the spices. Dried beans taste more authentic, but canned work in a pinch.
Is Ful Medames vegan?
A: Yes! It’s naturally vegan (and gluten-free). Just skip the egg garnish or use tofu for extra protein.
Why is my Ful too dry/thick?
A: Add a splash of water or bean-cooking liquid while reheating. The consistency should be creamy, not pasty.
Can I freeze leftovers?
A: Yes! Freeze for up to 3 months. Thaw and reheat with olive oil and lemon to revive the flavors.
What’s the best bread to serve with it?
A: Warm pita or Egyptian baladi bread is classic, but crusty sourdough or naan also works.
How do I make it spicier?
A: Add extra chili flakes, minced jalapeños, or a dash of harissa while cooking.
Can I use other beans?
A: Traditionally, it’s fava beans only, but some use chickpeas or a mix for variation (purists may frown, though!).
Why add tahini?
A: It adds richness and creaminess. Stir in 1–2 tbsp at the end for a luxe touch.
How long does it last in the fridge?
A: Up to 4 days in an airtight container. The garlic flavor intensifies over time—bonus!
Is this dish eaten hot or cold?
A: Warm or room temp, but never cold. Reheat gently to keep the texture creamy.
Why You’ll Love This Recipe
✅ Pantry Hero – Canned or dried, fava beans turn into velvetty, spiced perfection.
✅ Breakfast of Champions – Protein-packed, vegan-friendly, and seriously satisfying.
✅ 5-Star Flavor, Zero Fuss – Just garlic, lemon, cumin, and olive oil doing the heavy lifting.
Happy Cooking
Diana
