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Breakfast

Ful Medames

The Quirky Foodster Team

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10 minutes (plus overnight soak if using dried beans)
Prep
20 minutes
Cook
4
Servings

Ingredients

  • 400 g (2 tins) cooked fava beans (ful), drained, liquid reserved
  • 3 tbsp olive oil, plus extra to serve
  • 3 garlic cloves, crushed
  • 2 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • Salt and black pepper, to taste
  • 1 tomato, diced
  • 1/2 small onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 2 hard-boiled eggs, halved (optional)
  • Warm pita or Arabic flatbread, to serve

Method

  1. Warm the fava beans in a saucepan with a few tablespoons of their reserved liquid over medium heat for 8-10 minutes.
  2. Add the crushed garlic and cook for 1 minute until fragrant.
  3. Remove from heat and mash roughly with a potato masher or fork, leaving some texture — ful should not be completely smooth.
  4. Stir in the olive oil, lemon juice, cumin, salt and pepper.
  5. Transfer to a serving dish and top with diced tomato, onion and parsley.
  6. Drizzle with extra olive oil, arrange the hard-boiled egg halves on top if using, and serve hot with warm flatbread.

Introduction: Ful medames is considered Egypt's national dish and one of the oldest continuously eaten breakfasts in
the world, with roots tracing back to ancient Egyptian cuisine. Slow-cooked fava beans are mashed and
dressed with olive oil, lemon and cumin, then customised at the table with fresh vegetables, herbs and
bread. It is eaten daily by millions across Egypt and Sudan, particularly valued during Ramadan for its
slow-release energy at suhoor (the pre-dawn meal).

Cultural Background: Ful medames is considered Egypt's national dish and one of the oldest continuously eaten breakfasts in
the world, with roots tracing back to ancient Egyptian cuisine. Slow-cooked fava beans are mashed and
dressed with olive oil, lemon and cumin, then customised at the table with fresh vegetables, herbs and
bread. It is eaten daily by millions across Egypt and Sudan, particularly valued during Ramadan for its
slow-release energy at suhoor (the pre-dawn meal).

Tips: Reserve some bean cooking liquid to loosen the mash to your preferred consistency. Ful is traditionally served with an assortment of toppings so guests can customise their own bowl. For a more traditional texture, leave some beans whole rather than mashing all of them.

Variations: Add a spoonful of tahini for a creamier, nuttier finish. Top with diced halal beef pastrami for a protein-rich version. Stir in a pinch of ground coriander alongside the cumin for extra warmth.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently in a saucepan over low heat with a splash of water, stirring until warmed through.

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