Ful Medames (فول مدمس) — Stewed Fava Beans

Middle Eastern Fast With Oil Published April 10, 2026

Ful medames is the breakfast of Egypt, eaten by millions every single morning, and it is one of the most ancient prepared foods in human history — fava beans have been found in Egyptian tombs. The beans are stewed slowly until they are creamy and yielding, then dressed with lemon juice, garlic, cumin, and good olive oil. It is simple in the way that bread is simple: there are only a few ingredients, and everything depends on getting each one right.

During fasting seasons, ful medames is an anchor meal — high in protein, deeply satisfying, cheap, and ready to eat at any time of day. It is street food, home food, and feast food all at once.

FASTING LEVEL: Fast With Oil (for strict days, omit the olive oil and increase the lemon juice — the beans are substantial enough to carry the dish)
SERVINGS: 4
TIME: 8-10 hours (if using dried beans) or 15 minutes (if using canned)

INGREDIENTS

- 2 cans (400g each) fava beans (foul), drained and rinsed, OR 2 cups dried fava beans soaked overnight and simmered for 2-3 hours until very tender
- 3-4 tablespoons extra virgin olive oil
- Juice of 2 lemons
- 3-4 cloves garlic, crushed to a paste
- 1.5 teaspoons ground cumin
- 1/2 teaspoon cayenne or Aleppo pepper (optional)
- Salt to taste
- Fresh flat-leaf parsley, chopped
- Tomato, diced (for garnish)
- Green onions, sliced
- Warm pita bread

METHOD

1. If using canned beans: place the beans with about half their liquid (or a splash of water) in a pot over medium heat. If using dried beans that you have already cooked: use those with enough of their cooking liquid to keep them saucy.

2. Mash roughly with a fork or potato masher — you want about half the beans broken down to create a thick, creamy base, with the other half remaining whole for texture.

3. Heat gently, stirring, until the beans are warmed through and the mixture is thick but still scoopable — not dry, not soupy. Add a splash of water if it looks too thick.

4. Remove from heat. Stir in the garlic, cumin, half the lemon juice, and salt. Mix well.

5. Divide among bowls. Drizzle generously with olive oil. Squeeze the remaining lemon juice over the top. Sprinkle with cayenne or Aleppo pepper, parsley, diced tomato, and green onions.

6. Serve immediately with warm pita for scooping. Ful is eaten communally — set the bowl in the center of the table and let everyone tear bread and dig in.

NOTES

- The best canned fava beans for ful are the Egyptian brands (look for "foul medames" on the label — Chtoura Garden and California Garden are widely available). They are smaller and creamier than European broad beans.
- For a more substantial meal, top the ful with a drizzle of tahini sauce and a handful of chopped pickled vegetables.
- In Egypt, street vendors often add a ladleful of cooked red lentils to the ful — this creates a richer, slightly sweeter version and adds even more protein.
- Ful keeps well refrigerated for 3-4 days. Reheat with a splash of water and re-dress with fresh lemon and olive oil before serving.
- A hard-boiled egg on top is traditional on non-fasting days. During fasting, a generous spoonful of tahini serves the same protein-enriching role.