Ful Medames
Fava beans simmered 40 minutes with garlic, cumin, lemon and olive oil, then piled with tomato, onion and parsley. Scoop it up with warm pita for four.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 4 cloves
- 2 tsp
- 3 tbsp
- 4 tbsp
- 1 tsp
- ½ tsp
- 15 g
Process
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Drain the soaked fava beans and rinse well. Place them in a large pot and cover with fresh water by about 5 cm. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 30–40 minutes, until the beans are very tender and easily crushed with a spoon. Skim off any foam that rises.
Drain the cooked beans, reserving about 250 ml of the cooking liquid. Return the beans to the pot.
Mash the beans with a potato masher or the back of a wooden spoon until you have a thick, chunky paste. Some whole beans should remain for texture.
Stir in the minced garlic, ground cumin, lemon juice, 3 tbsp of the olive oil, salt, and black pepper. Mix well.
Add the reserved cooking liquid a little at a time, stirring, until the mixture is creamy but still scoopable. You may not need all the liquid.
Warm the ful over low heat for 5 minutes, stirring often, to let the flavors meld. Taste and adjust salt and lemon juice.
Transfer to a shallow serving bowl. Drizzle with the remaining 1 tbsp olive oil. Scatter over the chopped parsley, diced tomato, and sliced red onion if using.
Serve hot with warm pita bread for scooping.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking the beans; they must be completely soft and almost falling apart before mashing, otherwise the ful will be grainy. If they are still firm after 40 minutes, continue simmering and check every 5 minutes.
- Do not add salt during the initial boiling of the beans, as it can toughen the skins. Salt is added only after mashing.
- For a smoother, creamier texture, pulse the beans a few times with an immersion blender, but leave some chunks for authentic character.
- The reserved cooking liquid is key to achieving the right consistency; add it gradually so the ful does not become soupy.
Substitutions
- dried fava beans→canned fava beans (drained and rinsed; reduce simmering time to 10 minutes)
- fresh lemon juice→lime juice
- flat-leaf parsley→fresh cilantro or dill
- pita bread→crusty bread or gluten-free flatbread
Storage & reheating
Store leftover ful medames in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a saucepan over medium-low heat with a splash of water or olive oil, stirring until hot. Alternatively, microwave covered in 30-second bursts. Freezing is not recommended as the texture becomes mealy.
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FAQ
The questions we get asked most
Why are my fava beans still hard after cooking?
The beans likely need more time or were not soaked long enough. Dried fava beans can take up to 1 hour to soften depending on their age. Soak them overnight for at least 12 hours, and simmer until they crush easily. If they are still firm, continue cooking and check every 5 minutes.
Can I use canned fava beans instead of dried?
Yes, canned fava beans work well for a quicker version. Drain and rinse two 400 g cans, then simmer with the garlic, cumin, lemon, and olive oil for 10 minutes before mashing. You will need less cooking liquid, so add it sparingly.
How do I make ful medames creamier?
For a creamier texture, mash the beans more thoroughly or blend about half the mixture with an immersion blender. Adding a tablespoon of tahini or a little extra olive oil also helps. The reserved cooking liquid is essential for adjusting consistency without watering down the flavor.
Is ful medames supposed to be served hot or cold?
Ful medames is traditionally served warm or hot, especially for breakfast. It can be eaten at room temperature, but reheating brings out the flavors of cumin and garlic. Cold leftovers are safe to eat but the texture becomes firmer.
Can I make ful medames ahead of time?
Yes, you can prepare it up to 3 days in advance and store it in the refrigerator. The flavors deepen overnight. Reheat gently on the stovetop with a splash of water or olive oil, or in the microwave. Garnish with fresh parsley and tomato just before serving.
What can I use instead of fava beans?
If you cannot find fava beans, chickpeas or black-eyed peas are common substitutes, though the flavor and texture will differ. Canned fava beans are the closest match. For a soy-free and gluten-free option, serve with gluten-free flatbread.
Why is my ful medames bland?
Blandness usually means not enough salt, lemon juice, or cumin. Ful needs generous seasoning; taste after mashing and adjust. Freshly squeezed lemon juice and a good drizzle of olive oil at the end brighten the dish. Garlic should be fresh, not old or dried.
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