Dinner

Ful Medames (Egyptian Spiced Mashed Fava Beans) Recipe

Name: Ful Medames (Egyptian Spiced Mashed Fava Beans) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 400g can fava beans (or broad beans); Water (to warm beans); 1 small onion, finely chopped; 2 garlic cloves, crushed; 100ml olive oil; 2 tsp ground cumin; 1 tsp chilli flakes; 2 tsp sea salt flakes; 2 large, ripe tomatoes, roughly chopped (or 200g can chopped tomatoes); ½ lemon, juiced; 2 tbsp tahini

BySophie Carsel November 2, 2025November 2, 2025

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Introduction

Ful medames is a traditional Middle Eastern dish made with slow-cooked fava beans, flavored with garlic, cumin, and olive oil. It’s a hearty, nutritious meal perfect for breakfast or any time you want a comforting, flavorful dish.

A white bowl filled with thick, chunky curry in shades of orange and brown with bits of tomato visible throughout. A piece of flatbread is resting on the side of the bowl, showing a slightly charred and crisp texture. Below the bowl, there is a small white plate with four halves of hard-boiled eggs, the yolks a soft yellow-orange color. Next to the eggs, a white bowl holds bright pink pickled cubes, light yellow-green peppers, and a slice of yellow lemon, all on a white marbled surface with a folded dark blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g can fava beans (or broad beans)
1 small onion, finely chopped
2 garlic cloves, crushed
100ml olive oil
2 tsp ground cumin
1 tsp chilli flakes
2 large ripe tomatoes, roughly chopped (or 200g can chopped tomatoes)
½ lemon, juiced
2 tbsp tahini
2 tsp sea salt flakes

Instructions

Step 1: Drain and rinse the fava beans. Fill the empty, clean bean can with water and pour it into a saucepan with the beans. Bring to a boil to warm the beans through, then remove from heat.
Step 2: In a medium frying pan, gently fry the onion and garlic in most of the olive oil (reserve a few tablespoons) over low heat for 5 minutes.
Step 3: Add salt, ground cumin, chilli flakes, and chopped tomatoes to the onion mixture. Stir well and cook for a couple of minutes.
Step 4: Drain the beans again, reserving some of the cooking liquid. Add the beans to the tomato and onion mixture.
Step 5: Cook the beans over low heat for 30 minutes, stirring often. Add reserved cooking liquid if the mixture becomes too dry.
Step 6: Use a potato masher to mash the beans with the remaining olive oil, lemon juice, and tahini until you get a chunky, soft purée.
Step 7: If the mixture splits or looks too dry, stir in a drop of cold water to bring it back together.

Tips & Variations

Try adding fresh chopped parsley or coriander for a burst of freshness.
Serve with warm pita bread or flatbreads for an authentic experience.
Adjust chilli flakes to control the heat level according to your taste.
Use fresh fava beans if available, but canned ones are convenient and work well.

Storage

Store ful medames in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or olive oil to loosen the consistency if needed.

How to Serve

The image shows a white bowl filled with a thick, creamy orange-brown curry with visible chunks and bits of red, topped with a large, uneven piece of flatbread resting on the side. Below this bowl, there is a smaller white bowl with four halved boiled eggs displaying bright orange yolks, and next to it, a deep blue bowl contains vibrant pickled vegetables including bright pink cubes, green chili peppers, and a lemon wedge. All items are placed on a textured blue fabric laid over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried fava beans instead of canned?

Yes, but dried fava beans need to be soaked overnight and then cooked until tender, which takes longer. Canned beans offer a quicker alternative without sacrificing much flavor.