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Recipes around the World
Ful medames, earthy and warm, has sustained Egyptians since antiquity—records show pharaohs ate similar bean preparations. The dried fava beans are stewed until creamy, never smooth, topped with raw garlic, olive oil, cumin, and fresh lemon juice creating contrasts of textures and flavors. Eaten daily at Egyptian breakfast tables with warm pita bread for scooping, it costs pennies and nourishes completely. The technique of slow-cooking beans overnight in copper vessels is traditional, creating depth that quick cooking cannot achieve. No other dish connects modern Egypt so directly to its ancient past.
Rinse the fava beans under cold water. Soak them in a large bowl of water overnight.
Drain and rinse the beans, then place them in a large pot.
Add 6 cups of water and 1 teaspoon of baking soda to the pot.
Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 1-1.5 hours, or until the beans are tender.
Drain the beans and set aside.
In a large skillet, heat olive oil over medium heat.
Add chopped onions and minced garlic, and sauté until the onions are translucent and golden brown.
Stir in ground cumin, ground coriander, ground paprika, ground black pepper, ground turmeric, and ground cayenne pepper (if using). Cook for a minute until fragrant.
Add the cooked beans to the skillet and stir to coat with the spices and onions.
Pour in the lemon juice and stir well to combine. Adjust salt to taste.
Transfer the Ful Medames to a serving dish.
Garnish with fresh chopped parsley, sliced tomatoes, sliced cucumbers, and pickles.
Overnight soaking begins breaking down complex sugars and allows the beans to cook more evenly and quickly. It also reduces digestive distress some people experience with dried beans.
Baking soda speeds cooking and helps beans break down slightly, creating the traditional creamy-but-chunky texture. It also helps the beans maintain their greenish hue.
Traditionally chunky—beans should be visible and distinct, not pureed. The texture should be creamy from the starch but still retain individual beans.
Raw, minced garlic adds sharp pungency against the mild, earthy beans. Some eat it mixed in; others arrange it on the side and add bites of raw garlic to spoons of beans.
Yes, for convenience. The texture and flavor won't match slow-cooked dried beans, but canned ful medames is faster and still nourishing. Drain, warm, and season.