Ful Medames - Fava Beans Three Ways
A versatile Middle Eastern breakfast dish featuring fava beans prepared in three distinct and delicious styles.
8h 30m4Servings
Nutrition
631kcal
30gProtein
65gCarbs
35gFat
Ingredients
FUL MEDAMES BASE
Dried Fava Beans
200 g
Red Lentils
Optional
50 g
Tomato
1 whole
Baking Soda
¼ tsp
Ground Cumin
¼ tsp
ALEXANDRIAN FUL
Ful Medames
200 g
Small Tomato
1 whole
Small Red Onion
0.5 whole
Mild Green Chilli
1 whole
Garlic Clove
1 clove
Olive Oil
3½ tbsp
Lemon Juice
2 tbsp
Salt
¾ tsp
Ground Cumin
¾ tsp
Black Pepper
½ tsp
Chilli Powder
½ tsp
Coriander or Parsley
OptionalA few leaves
1 a few leave
MASHED FUL
Ful Medames
400 g
Olive Oil
3 tbsp
Lemon Juice
1 tbsp
White Vinegar
1 tsp
Ground Cumin
¾ tsp
Salt
½ tsp
Black Pepper
¼ tsp
Chilli Powder
¼ tsp
Salty Pickles or Pickle Juice
OptionalOptional and you should blend into the paste if you are using
1 to taste
FUL TAGINE
Ful Medames
200 g
Chopped Tomatoes
200 g
Basturma/Pasterma or Cured Meat
50 g
Onion
0.5 whole
Garlic Cloves
2 cloves
Eggs
2 whole
Olive Oil
2 tbsp
Salt
½ tsp
Black Pepper
¼ tsp
Ground Cumin
¾ tsp
Paprika or Chilli Powder
½ tsp
Equipment
Ramekins
Fine Mesh Sieve
Instructions
1Prepare the Ful Medames Base
3h
3hSoak Beans
Place dried fava beans in a bowl, add baking soda, and cover with water. Let soak for 3 hours.
Rinse and Drain
After soaking, rinse the fava beans thoroughly and drain them.
Cook Beans
Wash red lentils (if using). Add lentils, fava beans, 1 whole tomato, and 1/4 tsp ground cumin to a pot. Cover with boiling water. Bring to a boil, then reduce heat to the lowest setting and simmer for 4-6 hours, or until beans are cooked through and tender.
Drain and Reserve Liquid
Remove pot from heat. Drain the beans, reserving about 1/2 cup of the cooking liquid.
2Make Alexandrian Ful
10m
10mChop Ingredients
Dice the small tomato and half a red onion into medium pieces. Mince the garlic clove and chop the green chilli into small pieces.
Combine
In a bowl, combine the cooked ful medames base, chopped tomato, red onion, minced garlic, green chilli, olive oil, lemon juice, salt, cumin, black pepper, and chilli powder. Add optional coriander or parsley if desired. Mix thoroughly.
Season
Taste the mixture and adjust seasoning as needed.
3Make Mashed Ful
15m
15mDrain Beans
Drain the cooked fava beans using a sieve to remove excess liquid.
Mash Beans
Use a potato masher or ricer to mash the beans into a paste. Push the paste through a fine-mesh sieve to remove all skins, leaving a smooth bean paste.
Combine Ingredients
Add olive oil, lemon juice, white vinegar, ground cumin, salt, black pepper, and chilli powder to the bean paste. If using, add salty pickles or pickle juice and blend into the paste. Mix well.
Season and Plate
Taste and adjust seasoning. Plate the mashed ful in a bowl and garnish with a drizzle of olive oil and a sprinkle of chilli powder.
4Make Ful Tagine
30m
30mPrepare Ingredients
Dice half an onion into medium pieces. Remove the spice coating from the basturma and slice it into small squares.
Sauté Aromatics
Heat olive oil in a small pot over medium heat. Add the diced onion and sauté until translucent and cooked through.
Cook Basturma and Garlic
Mince the garlic cloves and add them to the pot along with the sliced basturma. Cook for a couple of minutes until fragrant.
Add Tomatoes and Reduce
Add the chopped tomatoes to the pot. Cook for 10-15 minutes, allowing the mixture to reduce and thicken.
Incorporate Ful and Spices
Add the cooked ful medames base, salt, black pepper, ground cumin, and paprika or chilli powder to the pot. Mix well to combine.
Assemble Tagines
Divide the mixture among oven-safe ramekins. Create a well in the center of each ramekin.
Add Eggs and Bake
Crack one egg into the well of each ramekin. Place the ramekins in an oven preheated to 180°C (350°F) and bake for 10-15 minutes, or until the eggs are cooked through.
Tips
For the best texture, ensure the fava beans are fully cooked and tender before proceeding with any of the three preparations.
The cooking time for the ful medames base can vary significantly depending on the age and type of dried fava beans; adjust as needed.
The mashed ful can be made ahead and stored in the refrigerator for up to 3 days; reheat gently before serving.
For the tagine, ensure the eggs are cooked to your preferred doneness; they will continue to cook slightly from residual heat after removal from the oven.