Breakfast
Ful Medames Yemeni-Style
Ingredients
- 400 g (2 cans, 14 oz each) cooked fava beans, or 250 g dried fava beans, soaked overnight and cooked until tender
- 3 tbsp olive oil, plus extra to serve
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1 tsp ground cumin
- 1-2 eggs per person, fried (optional)
- 1 tomato, diced
- Fresh parsley, chopped, to garnish
- Salt and pepper, to taste
- Zhoug (Yemeni chilli paste), to serve (optional)
Method
- If using canned beans, drain and rinse. If using dried beans, ensure they are fully cooked and tender.
- Warm the beans in a saucepan over medium heat with a splash of their cooking liquid or water.
- Mash roughly with a potato masher or fork, leaving some texture rather than a completely smooth purée.
- Stir in the olive oil, garlic, lemon juice, cumin, salt and pepper, and warm through for 3-4 minutes.
- If serving with eggs, fry them separately in a lightly oiled pan until the whites are set and the yolk is still soft.
- Spoon the beans into bowls, top with diced tomato, a drizzle of olive oil and the fried egg if using.
- Garnish with parsley and serve with warm flatbread and zhoug on the side.
Introduction: Ful medames, slow-cooked fava beans mashed and seasoned with olive oil, lemon and spices, is a beloved breakfast across Yemen and much of the Middle East.
Cultural Background: Ful medames, slow-cooked fava beans mashed and seasoned with olive oil, lemon and spices, is a beloved breakfast across Yemen and much of the Middle East. The Yemeni version often includes a fried egg on top and a good dose of local zhoug (chilli paste) for heat, making it a hearty, protein-rich start to the day.
Tips: Leave some texture when mashing — ful medames shouldn’t be a completely smooth paste. A generous drizzle of good olive oil right before serving makes a big difference. Serve immediately while hot, alongside warm bread for scooping.
Variations: Add a spoonful of tahini for extra richness. Stir in chopped fresh chilli for a spicier version. Top with crumbled feta for a non-traditional but popular twist. Naturally vegetarian; omit the egg topping to make it fully vegan.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, stirring until warmed through.
Nutrition: Per serving (approx.): 280 kcal, 14 g protein, 28 g carbohydrates, 13 g fat, 9 g fibre.
FAQs:
Q: Can I use dried fava beans instead of canned?
A: Yes, soak overnight and simmer until very tender, about 1-1.5 hours, before mashing.
Q: What is zhoug?
A: Zhoug is a spicy Yemeni condiment made from fresh chillies, garlic, coriander and spices, commonly served alongside ful medames.
Q: Is this dish traditionally spicy?
A: It’s mild on its own, with heat typically added at the table via zhoug or fresh chilli.
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