Egyptian Ful Medames and Egg Sandwich on Baladi Bread

Name: Egyptian Ful Medames and Egg Sandwich on Baladi Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 2 cans (15 oz each) (850 g) canned cooked fava beans, drained, liquid discarded, beans rinsed briefly; 3 tbsp (45 ml) extra-virgin olive oil; 4 cloves (14 g) garlic, finely minced; 1½ tsp (3 g) ground cumin; ½ tsp (1 g) red pepper flakes (optional); ½ cup (120 ml) water; 1½ tsp (9 g) fine sea salt, divided: 1 tsp for the beans, ¼ tsp for the salad, ¼ tsp for the tahini sauce; 3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon; 4 whole (200 g) large eggs, cold from the fridge; 4 rounds (280 g) baladi bread or 7-inch whole wheat pita, left whole; ⅓ cup (60 g) pickled turnips, sliced (optional); 1 medium (150 g) ripe tomato, cut into ¼-inch (6 mm) dice; ½ small (50 g) red onion, very thinly sliced; ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 1 tbsp (15 ml) extra-virgin olive oil; 4 tbsp (60 g) tahini, stirred well in the jar; 1½ tbsp (22 ml) fresh lemon juice; 3 tbsp (45 ml) cold water

From the MyKitchenBank Kitchen

Warm, garlicky fava beans simmered with cumin and lemon, lightly mashed and tucked into toasted baladi bread with sliced hard-boiled egg, a fresh tomato-parsley salad and a drizzle of tahini. It's a classic Cairo street breakfast that you can make at home in an hour from canned beans.

Prep: 25 min
Cook: 30 min
Wait: 5 min
Total: 1 hr
Makes: 4 sandwiches

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Ingredients

4 servings

For the ful medames
2 cans (15 oz each) (850 g) canned cooked fava beans, drained, liquid discarded, beans rinsed briefly
3 tbsp (45 ml) extra-virgin olive oil
4 cloves (14 g) garlic, finely minced
1½ tsp (3 g) ground cumin
½ tsp (1 g) red pepper flakes (optional)
½ cup (120 ml) water
1½ tsp (9 g) fine sea salt, divided: 1 tsp for the beans, ¼ tsp for the salad, ¼ tsp for the tahini sauce
3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon
For the sandwiches
4 whole (200 g) large eggs, cold from the fridge
4 rounds (280 g) baladi bread or 7-inch whole wheat pita, left whole
⅓ cup (60 g) pickled turnips, sliced (optional)
For the tomato-parsley salad
1 medium (150 g) ripe tomato, cut into ¼-inch (6 mm) dice
½ small (50 g) red onion, very thinly sliced
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
1 tbsp (15 ml) extra-virgin olive oil
For the tahini sauce
4 tbsp (60 g) tahini, stirred well in the jar
1½ tbsp (22 ml) fresh lemon juice
3 tbsp (45 ml) cold water

Equipment (6)

Small saucepan (2 qt / 2 L) for the eggs
Medium saucepan or deep skillet (3 qt / 3 L)
Potato masher or sturdy fork
Large dry skillet or griddle (10–12 inch / 25–30 cm)
Small bowl and whisk for the tahini sauce
Cutting board and knife

Steps

Before you start

Look for baladi bread (Egyptian whole wheat flatbread) at Middle Eastern markets. If you can't find it, use 7-inch (18 cm) whole wheat pita with pockets.
Canned fava beans (also sold as ful medames) are used here. Check that the label says cooked fava beans, not dried.
Fill a large bowl with ice and water for the eggs before you begin.
Mince the garlic and chop the parsley before you heat the pot, because the garlic cooks quickly.

1
Boil the eggs
- Put the 4 eggs in a 2-quart (2 L) saucepan and cover with cold water by 1 inch (2.5 cm).
- Bring to a boil over medium-high heat, then reduce to a steady gentle boil and cook for 10 minutes.
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Ready when: After 10 minutes at a gentle boil the yolks will be fully set and pale yellow.
Tip: Start timing once the water is boiling, not when the pan goes on the heat.
2
Chill and peel eggs
- Lift the eggs into the bowl of ice water with a slotted spoon and leave them for 5 minutes.
- Tap each egg all over, peel under a little running water, then set aside.
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Ready when: Eggs feel cool to the touch and the shell slips off easily.
3
Prep the salad
- In a medium bowl, combine the diced tomato, sliced red onion and chopped parsley with ¼ tsp of the salt and the 1 tbsp (15 ml) finishing olive oil.
- Toss and leave at room temperature while you cook the beans.
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Ready when: The tomatoes begin to release a little juice.
Tip: Pat the tomato dice dry with a paper towel if they're very juicy so the sandwiches don't turn soggy.
4
Whisk tahini sauce
- In a small bowl, stir the tahini and 1½ tbsp lemon juice together.
- It will seize and look thick, which is normal.
- Add the cold water 1 tbsp at a time, whisking after each, then whisk in ¼ tsp salt.
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Ready when: The sauce is smooth, pale and pourable, like heavy cream.
Tip: If it's still stiff, whisk in more cold water 1 tsp at a time.
5
Bloom garlic and cumin
- Heat 3 tbsp (45 ml) olive oil in a 3-quart (3 L) saucepan over medium heat for 1 minute.
- Add the garlic, cumin and red pepper flakes (if using).
- Stir constantly for 30–60 seconds.
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Ready when: The garlic smells fragrant and looks pale gold, not brown.
Tip: Lower the heat or lift the pan off the burner if the garlic browns, because it turns bitter.
6
Simmer the beans
- Add the drained fava beans, ½ cup (120 ml) water and 1 tsp salt.
- Stir and bring to a bubble, then reduce the heat to medium-low.
- Simmer partly covered for 12 minutes, stirring every 3–4 minutes.
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Ready when: The beans are very tender and the liquid has thickened to a loose, stew-like sauce.
Tip: If the pot looks dry before 12 minutes, add 2 tbsp water.
7
Mash and season
- Mash about half the beans against the side of the pot with a potato masher or fork, leaving the rest whole for texture.
- Stir in 3 tbsp (45 ml) lemon juice and simmer 3 minutes more.
- Taste and add a pinch of salt if needed.
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Ready when: The mixture is thick and spoonable, but not dry. It should mound on a spoon and hold its shape.
Tip: Add lemon off the heat if you want a brighter, sharper flavor.
8
Warm the bread
- Heat a dry 10–12 inch (25–30 cm) skillet over medium-high heat.
- Warm each bread round for 30–45 seconds per side until soft and flecked with brown spots.
- Stack the rounds in a clean towel to keep them pliable.
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Ready when: The bread puffs slightly, feels warm and flexible, and has light brown spots.
Tip: Don't toast it until crisp or it will crack when you fold it.
9
Assemble the sandwiches
- Cut each warm bread round open along one edge to form a pocket, or open it flat.
- Slice the eggs.
- Spoon about ⅔ cup of the ful into each, then add sliced egg, a spoonful of the tomato salad and pickled turnips if using.
- Drizzle with tahini sauce, fold and serve right away.
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Ready when: The sandwich is full but folds closed without tearing, and the filling is hot.
Tip: Wrap the bottom half in parchment paper to eat it on the go and catch drips.

Good to know

Tips

Don't skip the lemon. It cuts through the creamy richness of the beans.
Leave some beans whole and mash the rest, so the filling is creamy but still has texture.
Use a spoon rather than a ladle when filling the bread so you don't add too much liquid.
Taste the beans before adding more salt, as canned beans vary in how salty they are.

Make ahead

"Cook the ful up to 3 days ahead and refrigerate. Boil and peel the eggs up to 2 days ahead. Make the tahini sauce and keep it chilled for up to 3 days. Make the tomato-parsley salad fresh, within an hour of serving."

Storage & reheating

"Assembled sandwiches are best eaten right away. Store leftover ful in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat in a saucepan over medium-low heat with 2–3 tbsp water for 5 minutes, stirring, until steaming hot. Keep peeled eggs in the fridge for up to 2 days. Store bread at room temperature for 1 day, or freeze for 2 months."

Substitutions

baladi bread or 7-inch whole wheat pita → whole wheat pita. Use 7-inch (18 cm) rounds. Warm them the same way, but only 20–30 seconds per side.
canned cooked fava beans → canned chickpeas or white beans. The flavor is milder and less earthy, but the cooking method and times stay the same.
tahini → plain full-fat yogurt. Use ⅓ cup (80 g) yogurt mixed with 1 tbsp lemon juice and a pinch of salt, and skip the water.
pickled turnips → pickled cucumbers or dill pickles. These give a similar sharp crunch.