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Traditional Egyptian Ful Medames (Slow-Cooked Fava Beans with Cumin, Garlic and Olive Oil)
Egypt's ancient national staple dating back to the Pharaohs: small brown fava beans simmered slowly overnight until creamy, mashed with toasted cumin, garlic, lemon juice, and olive oil, served with warm baladi bread.
Prep
10 min
Cook
60 min
Total
70 min
Ingredients
servings
4
- Dried small brown fava beans (ful), soaked overnight350 g
- Garlic cloves, crushed4 clove
- Ground toasted cumin1 tbsp
- Fresh lemon juice3 tbsp
- Extra virgin olive oil50 ml
- Fresh ripe tomato, diced for topping1 pc
- Salt1 tsp
Preparation Steps
1
Simmer soaked fava beans in fresh water gently covered for 60 minutes until completely tender and creamy.
60 min timer
2
Drain slightly, reserving some cooking liquid. Roughly mash beans with a potato masher, leaving some whole for texture.
4 min timer
3
Fold in crushed garlic, cumin, salt, fresh lemon juice, and olive oil. Serve warm in shallow bowls, garnished with diced tomatoes, parsley, and an extra swirl of olive oil.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
14g
Carbohydrates
34g
Fat
11g
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
