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Ful Medames from Egypt

Ful Medames

Slow-cooked fava beans mashed with oil, lemon and cumin. ยท Egypt

๐Ÿ“ Nationwide โ˜… 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Slow-cooked fava beans mashed with oil, lemon and cumin.

About Ful Medames

Dried fava beans are simmered overnight until soft, then mashed with olive oil, lemon, garlic and cumin and scooped up with bread. It is Egypt ancient national breakfast, eaten from carts at dawn.

๐Ÿ›๏ธ History & Culture

Ful medames is one of Egypt's most ancient dishes, with roots traced to pharaonic times, though its exact origins are debated. It has long been a national staple, traditionally simmered overnight in a large pot and served at dawn from street carts, making it a quintessential Egyptian breakfast. The dishโ€™s name derives from the Arabic word for "beans," and its preparation has remained remarkably consistent over centuries.

Regional variations exist across the Middle East and Africa, with each culture adding its own touchesโ€”such as lemon, garlic, cumin, olive oil, or sometimes tomato and chiliโ€”but the core of slow-cooked fava beans remains universal. In Egypt, ful medames is more than food; it is a symbol of everyday life, shared across social classes, and often accompanied by bread, eggs, or pickled vegetables. Its simplicity and affordability have made it a beloved cultural touchstone, celebrated as a humble yet deeply iconic dish.

๐Ÿณ How to make Ful Medames

AI-assisted, not kitchen-tested

Ful Medames (Egyptian Stewed Fava Beans)

Egypt's iconic dawn breakfast: dried fava beans slowly simmered until creamy, then dressed with olive oil, lemon, garlic and cumin and scooped up with bread. Traditionally served from street carts at sunrise.

Prep
15 min
Cook
720 min
Total
735 min
Serves
4-6
Difficulty
Easy

Recipe ingredients

  • 500 g (1 lb 2 oz) dried fava beans (split, peeled), split, peeled favas are traditional; canned cooked fava beans can be used but the overnight simmer is the authentic method
  • 1.5 L (6 cups) water, plus more as needed for simmering
  • 1 tsp baking soda, helps soften the skins; omit if using canned beans
  • 60 ml (ยผ cup) extra-virgin olive oil, plus more for drizzling to serve
  • 4 cloves garlic, finely grated or crushed to a paste
  • 1 tsp ground cumin, toasted and freshly ground if possible
  • 30 ml (2 tbsp) fresh lemon juice, from about 1 lemon; plus wedges to serve
  • 1.5 tsp fine sea salt, adjust to taste
  • 1 piece pita or baladi bread, for scooping
  • 2 whole eggs, optional, for topping
  • 15 g (ยผ cup) fresh parsley, chopped, optional garnish

Steps

  1. 1 Rinse the dried fava beans under cold water. Place in a large bowl, cover with plenty of water and soak overnight (8-12 hours). Drain well.
  2. 2 Transfer the soaked beans to a heavy pot. Add the 1.5 L of fresh water and the baking soda. Bring to a boil, skimming any foam, then reduce the heat to low and simmer gently, partially covered, for 10-12 hours (or overnight in a slow cooker on low) until the beans are completely soft and falling apart. The traditional method is an overnight simmer on a very low flame. Top up with hot water as needed to keep the beans just covered.
  3. 3 Doneness cue: a bean should crush easily between your fingers with no chalky center. The cooking liquid should be thick and starchy, not watery.
  4. 4 While the beans cook, prepare the dressing: in a small bowl whisk together the olive oil, grated garlic, cumin, lemon juice and salt. Set aside for at least 15 minutes so the flavors meld.
  5. 5 If using the optional eggs: bring a small pot of water to a boil, lower the eggs in gently and simmer for 6-7 minutes for jammy yolks. Cool, peel and halve.
  6. 6 When the beans are tender, remove the pot from the heat. Using a potato masher or the back of a wooden spoon, lightly mash about a third of the beans, leaving the rest whole for texture. Stir in enough of the dressing to coat generously; reserve the rest.
  7. 7 Spoon the ful into shallow bowls, making a well in the center. Pour a little more dressing into each well and drizzle with extra olive oil. Top with halved eggs and parsley if using. Serve hot with warm pita or baladi bread and lemon wedges for squeezing.
  8. 8 Safety note: if using canned fava beans, heat them to a full rolling boil for at least 10 minutes before serving to ensure food safety. Eggs should reach an internal temperature of 70ยฐC / 160ยฐF if fully cooked, or serve soft-boiled as above.
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Ingredients
Steps

Ful Medames โ€” frequently asked questions

What is Ful Medames?

Dried fava beans are simmered overnight until soft, then mashed with olive oil, lemon, garlic and cumin and scooped up with bread. It is Egypt ancient national breakfast, eaten from carts at dawn.

What is Ful Medames made of?

Ful Medames is made with fava beans, olive oil, lemon, garlic and cumin.

Where does Ful Medames come from?

Ful Medames comes from Egypt, and is especially associated with Nationwide. Ful medames is one of Egypt's most ancient dishes, with roots traced to pharaonic times, though its exact origins are debated.

Where can I eat Ful Medames?

An Egyptian street cart at breakfast, with warm baladi bread.

How do you make Ful Medames?

Making Ful Medames at home takes about 15 minutes of prep and 720 minutes of cooking. The recipe on this page serves 4-6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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