Egyptian Ful Medames
The ultimate Egyptian breakfast — slow-cooked fava beans seasoned with cumin, garlic, fresh lemon juice, and plenty of olive oil, garnished with tomatoes and hard-boiled eggs.
Ingredients
Fava Beans
- 2 cans fava beans (foul), drained
- 1/2 cup warm water
- 3 cloves garlic, minced
- 1 tsp ground cumin
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Salt to taste
Garnish & Serving
- 1 tomato, finely diced
- 1/2 cup fresh parsley, chopped
- 2 spring onions, sliced
- 2 hard-boiled eggs, quartered
- Warm pita bread
Instructions
Heat the Beans
In a medium saucepan, add the drained fava beans and 1/2 cup of warm water. Cook over medium heat for 5 minutes until hot.
Season and Mash
Use a potato masher or the back of a fork to partially mash the beans, leaving some whole for texture. Stir in the minced garlic, ground cumin, lemon juice, and a pinch of salt.
Finish with Olive Oil
Stir in half of the extra virgin olive oil and cook for another 2 minutes on low heat to let the flavors blend.
Garnish
Transfer the mashed beans to a shallow serving bowl. Drizzle the remaining olive oil generously on top.
Serve
Garnish with the diced tomatoes, chopped parsley, spring onions, and quartered hard-boiled eggs. Serve hot with warm pita bread.
Nutrition Facts
* Based on a 2,000 calorie diet.