Egyptian Ful Medames - This Ful Medames Breakfast Recipe is a lovely Middle Eastern breakfast dish that is warm, hearty and filling. Ful is a delicious savoury breakfast recipe that is hearty and delicious. It is quick and easy to make and it is healthy too! This version is the Egyptian version where the recipe originated. We also have a Lebanese Ful if you want to give that a try!
Ful medames is a fava bean stew that is served for Breakfast and is flavoured with Cumin, Garlic, Salt, Pepper and Lemon. This easy recipes takes 25-30 minutes and is nutrient dense.
Egyptian Ful Medames - Fava Bean Breakfast Recipe
Ful, Ful medames, aka foul mudammas or simply ful, is an Egyptian stew made with Fava Beans. It is popular all over the Middle East but it is Egypt's national dish.
It is topped with Vegetables such as Tomatoes, Herbs and Olive Oil.
Ingredients to make Ful Medames
Olive Oil
A good quality olive oil is important here because there are so few ingredients.
Onion
White or Red Onion.
Garlic
Use crushed Garlic or finely sliced Garlic. Fava beans: I use tinned, drained and rinsed Fava Beans.
Tomatoes
Dice the Tomatoes finely.
Spices
We use Cumin, Paprika and Salt.
Lemon juice
Freshly squeezed Lemon Juice brings the flavour together and adds some zing.
Topping
Add diced tomatoes, parsley and Olive Oil.
How to make Ful Medames
Heat the Oil in a pan over medium high heat. Saute the Onion until translucent.
Add in the Garlic and cook 2 minutes. Stir in the diced Tomatoes.
Add the Fava beans and the Spices. Pour in water and simmer for 15 minutes. Use the back of a wooden spoon to gently mash some of the Fava beans.
Squeeze over the Lemon juice.
Transfer to a bowl and drizzle with a glug of Olive Oil.
Top with Tomatoes, Parsley and Jalapeños.
Variation
Use dried fava beans - To do this, soak 1 cup dried Fava Beans for 3 hours. Drain and place in a pot with enough Water to cover them plus 3 inches on top. Bring to a boil and simmer for at least 2 hours and then use as per the recipe.
Serving Suggestions
Ful mudammas is a complete meal but it is best served with a side of warm Pitta Bread. It is great as part of a breakfast spread alongside Hummus, Roast Vegetables and Taboule.
Storage and Reheating
Store leftovers in an airtight container and place in the fridge for up to 4 days. Reheat in a pot over medium heat for about 15 minutes with a splash of Water.
Ful also freezes well. Once cool, transfer to a freezer safe container and freeze for up to 3 months. To serve, let it thaw in the fridge overnight or reheat in the microwave or on the stove directly from frozen.
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Egyptian Ful Medames
Ingredients
- 3 tablespoon Olive Oil
- ½ large Onion diced
- 3 cloves Garlic crushed
- 1 Tomato diced or grated, save ¼ for the topping
- 800 g Fava Beans 2 x 400g
- ½ teaspoon Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ½ cup Water
- Lemon Juice only
- Handful Parsley chopped
- 1 Jalapeno sliced
Instructions
- Heat the Oil in a pan over medium high heat. Saute the Onion until translucent.
- Add in the Garlic and cook 2 minutes. Stir in the diced Tomatoes.
- Add the Fava beans and Cumin, Paprika, Salt and Pepper. Pour in the water and simmer for 15 minutes. Use the back of a wooden spoon to gently mash some of the Fava beans.
- Squeeze over the Lemon juice.
- Transfer to a bowl and drizzle with a glug of Olive Oil.
- Top with Tomatoes, Parsley and Jalapeños.
Notes
Variation
Use dried fava beans - To do this, soak 1 cup dried Fava Beans for 3 hours. Drain and place in a pot with enough Water to cover them plus 3 inches on top. Bring to a boil and simmer for at least 2 hours and then use as per the recipe.Serving Suggestions
Ful mudammas is a complete meal but it is best served with a side of warm Pitta Bread. It is great as part of a breakfast spread alongside Hummus, Roast Vegetables and Taboule.Storage and Reheating
Store leftovers in an airtight container and place in the fridge for up to 4 days.Reheat in a pot over medium heat for about 15 minutes with a splash of Water. Ful also freezes well. Once cool, transfer to a freezer safe container and freeze for up to 3 months. To serve, let it thaw in the fridge overnight or reheat in the microwave or on the stove directly from frozen.
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