Slow-Simmered Ful Medames with Cumin and Lemon
Egypt's iconic breakfast of tender fava beans simmered until velvety and mashed with garlic, lemon juice, and warm cumin, served in a bowl swimming with green olive oil and piled with fresh toppings. This humble dish has fueled mornings along the Nile for thousands of years, and one spoonful of its earthy, tangy richness will show you exactly why. Scoop it up with warm pita and you have breakfast perfection.
Ingredients
- 2 cans (15 oz each) fava beans (ful), drained and rinsed
- 1/2 cup water
- 4 cloves garlic, minced
- 3 tablespoons fresh lemon juice
+ 11 more ingredients
Instructions
In a medium saucepan, combine the drained fava beans and water over medium heat. Bring to a gentle simmer.
Using a potato masher or the back of a fork, mash about half of the beans while leaving the other half whole for texture. Stir frequently for 10 minutes until the mixture thickens to a porridge-like consistency.
Add the minced garlic, lemon juice, cumin, coriander, cayenne, salt, and pepper. Stir well and continue cooking for another 5 minutes, adding a splash more water if the mixture gets too thick.
Taste and adjust the seasoning — the ful should be boldly flavored with cumin and bright with lemon.
Divide among serving bowls, creating a slight well in the center of each portion.
Drizzle each bowl generously with olive oil, letting it pool in the well.
Top with diced tomatoes, red onion, parsley, and quartered hard-boiled eggs if using. Dust with paprika.
Serve immediately with warm pita bread torn into pieces for scooping.
Nutrition Estimate
Per serving • Estimated by Blinner AI