Egyptian Ful Medames

Name: Egyptian Ful Medames
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1½ cups (300 g) dried fava beans (peeled preferred, or whole with skins), soaked in cold water overnight or for at least 8 hours, then drained; 6 cups (1440 ml) water; 1½ teaspoon (9 g) kosher salt; 6 clove (30 g) garlic cloves, minced or crushed; 1 teaspoon (4 g) cumin seeds, lightly toasted and crushed, or ground cumin; ¼ cup (60 ml) extra-virgin olive oil, divided; 2 tablespoon (30 ml) fresh lemon juice; ½ cup (15 g) fresh cilantro, roughly chopped; ¼ cup (8 g) fresh flat-leaf parsley, roughly chopped (optional); pinch cayenne pepper (optional); 4 pieces warm Egyptian flatbread (aish or pita), for serving

From the MyKitchenBank Kitchen

A classic Egyptian breakfast and street food featuring slow-cooked fava beans mashed to a creamy consistency and finished with garlic, cumin, olive oil, and fresh cilantro. Served warm with bread for dipping, this humble but deeply satisfying dish is enjoyed across the Levant and has sustained generations. The beans become silky and rich when cooked long and slow, developing a natural sweetness that balances the sharp garlic and warm spices.

Prep: 10 min
Cook: 1 hr 30 min
Wait: 8 hr
Total: 9 hr 40 min
Makes: 4 servings (about 1¼ cups per person)

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Ingredients

4 servings

1½ cups (300 g) dried fava beans (peeled preferred, or whole with skins), soaked in cold water overnight or for at least 8 hours, then drained
6 cups (1440 ml) water
1½ teaspoon (9 g) kosher salt
6 clove (30 g) garlic cloves, minced or crushed
1 teaspoon (4 g) cumin seeds, lightly toasted and crushed, or ground cumin
¼ cup (60 ml) extra-virgin olive oil, divided
2 tablespoon (30 ml) fresh lemon juice
½ cup (15 g) fresh cilantro, roughly chopped
¼ cup (8 g) fresh flat-leaf parsley, roughly chopped (optional)
pinch cayenne pepper (optional)
4 pieces warm Egyptian flatbread (aish or pita), for serving

Equipment (4)

Large heavy-bottomed pot or Dutch oven (4-quart / 3.8 L minimum)
Wooden spoon or potato masher
Mortar and pestle (for crushing cumin seeds, optional)
Serving bowls and flatbread

Steps

Before you start

If using dried beans, soak them overnight or for at least 8 hours in cold water—this shortens cooking time and improves digestibility
Have warm water on hand to add if the beans dry out during cooking
If using canned beans, skip soaking and reduce cooking time to about 30 minutes

1
Simmer the beans
- In a large heavy-bottomed pot, combine the drained soaked fava beans with 6 cups (1.4 L) of water.
- Bring to a boil over high heat, then reduce to medium-low.
- Simmer gently for 1.5 hours (90 minutes), stirring occasionally, until the beans are very soft and beginning to break down.
- If the liquid level drops below the beans, add more warm water a little at a time.
- The beans are ready when you can easily crush one between your fingers and the cooking liquid has become thick and slightly creamy.
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Ready when: Beans are very tender and collapse easily when pressed; liquid is thick and starchy
Tip: Do not stir too vigorously or the beans will break apart unevenly. A gentle stir every 15–20 minutes is enough.
2
Add salt and mash
- Once the beans are very tender, add 1.5 teaspoons (9 g) of kosher salt to the pot.
- Using a wooden spoon or potato masher, gently mash the beans against the side of the pot, breaking them into a coarse paste while leaving some beans whole or in small chunks.
- The goal is a chunky, rustic purée—not a smooth paste.
- The beans should become creamy and cohesive as you mash, and the cooking liquid will thicken further.
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Ready when: Beans are partially mashed into a creamy, chunky texture that holds together
Tip: Mash gently to keep the dish rustic. Over-mashing creates a baby-food texture that loses the character of ful medames.
3
Infuse garlic in oil
- While the beans are mashing, warm 3 tablespoons (45 ml) of extra-virgin olive oil in a small pan over medium heat.
- Add the 6 minced garlic cloves and cook for 2–3 minutes, stirring frequently, until the garlic becomes fragrant and just begins to turn pale golden.
- Do not let it brown—the heat carryover will continue to cook it even off the heat.
- Pour this garlic oil into the mashed beans and stir to combine.
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Ready when: Garlic is fragrant and very pale gold, not browned
Tip: Watch the garlic carefully; burnt garlic tastes bitter and will ruin the dish. Remove from heat the moment the aroma peaks.
4
Toast and add cumin
- In a small dry pan over medium-low heat, toast the 1 teaspoon (4 g) of cumin seeds for about 1 minute, shaking the pan occasionally, until they become fragrant and slightly darker.
- Crush them lightly using a mortar and pestle (or the bottom of a spoon), then add to the pot of mashed beans.
- If using pre-ground cumin, skip the toasting and add directly.
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Ready when: Cumin seeds are fragrant and a shade darker
Tip: Toasting whole seeds awakens their essential oils and deepens the flavor far more than using ground cumin alone.
5
Season with lemon
- Stir in the 2 tablespoons (30 ml) of fresh lemon juice.
- Taste the ful medames and adjust seasoning with additional salt if needed.
- The lemon brightens the earthy beans and cuts through the richness of the oil.
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Ready when: Lemon juice is fully incorporated and the flavor is bright and balanced
Tip: Add lemon gradually; you can always add more, but you cannot remove the acid once mixed in.
6
Transfer and garnish
- Transfer the warm ful medames to serving bowls.
- Drizzle each bowl with a little of the remaining olive oil (about 1 tablespoon / 15 ml per serving).
- Top with the fresh cilantro and parsley (if using), and a light pinch of cayenne pepper for heat if desired.
- Serve immediately with warm flatbread on the side for scooping.
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Tip: The olive oil on top not only adds richness but also keeps the beans warm longer. Drizzle it just before serving.

Good to know

Tips

For authentic street-food flavor, use peeled dried fava beans if you can find them at a Middle Eastern or international market. They cook faster and yield a creamier result than beans with skins, which are slightly grainier.
Ful medames is best served hot, but if you're preparing it for a crowd, keep it warm in a low oven (about 200°F / 95°C) in a covered pot, stirring occasionally and adding a bit of warm water if it thickens too much.
This dish is deeply satisfying on its own as a vegetarian protein, but it's often served alongside hard-boiled eggs, crumbled feta cheese, and tomato-and-onion salad for a full Egyptian breakfast.
The long cooking time is essential—rushing it results in beans that won't mash properly and lack the natural creaminess that makes ful medames special.

Make ahead

Ful medames can be prepared up to 2 days ahead. Cook the beans and mash them, then store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of water if the beans have thickened too much. Add the garlic oil, cumin, lemon, and fresh herbs just before serving so they stay bright and vibrant.

Storage & reheating

Room temperature: up to 2 hours in a covered pot. Refrigerator: up to 4 days in an airtight container; reheat gently on the stovetop. Freezer: up to 3 months (freeze before adding the final oil and garnish); thaw overnight in the fridge and reheat on the stovetop, adding the garlic oil and herbs after reheating.

Substitutions

dried fava beans (peeled preferred, or whole with skins) → Two 15-oz (425 g) cans of fava beans, drained and rinsed. Reduces cooking time to about 30 minutes. Canned beans are already soft, so simmer them gently just long enough for the flavors to meld. You may need slightly less water to achieve the right consistency.
fresh cilantro → Fresh mint or additional parsley. Egyptian ful often uses cilantro, but mint is equally traditional in some regions. Parsley alone is milder but still authentic.
cumin seeds → ½ teaspoon (1 g) ground cumin. Ground cumin is less aromatic but convenient. Add it at the end rather than toasting, as it can scorch easily.
warm Egyptian flatbread (aish or pita) → Pita bread, naan, or warm crusty bread. Any bread suitable for dipping works well. The goal is something sturdy enough to scoop the beans without tearing.