Ful Medames
A comforting, hearty, and authentic North African stew made from slow-cooked fava beans, seasoned with garlic, cumin, and olive oil, finished with fresh herbs and citrus.
75 min
Egipcia / Oriente Medio
3 servings
The story behind
Ful Medames is a dish deeply rooted in history: archaeological remnants of cooked fava beans have been discovered inside Pharaohs' tombs dating back to the 12th Dynasty of Ancient Egypt. The word 'Medames' originates from the Coptic term meaning 'buried', hinting at the ancient cooking technique where the pot was buried under hot embers or desert sand to simmer overnight. It remains the quintessential breakfast fuel for millions of daily workers in Cairo due to its rich plant proteins and slow-burning complex carbohydrates. The definitive kitchen secret to mirroring the vibrancy of `Ful medames.png` is incorporating the fresh lemon juice and cumin off the heat right before serving; this preserves the volatile essential oils of the spice and keeps the citrus punch alive.
Instructions
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1If starting from scratch, soak dry fava beans overnight and simmer until tender. If using canned beans, empty them along with their canning liquid into a medium saucepan.
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2Simmer the beans over medium heat for 8-10 minutes, using the back of a wooden spoon or a potato masher to lightly crush about one-third of the beans. This creates a thick, creamy texture that binds the broth.
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3Remove the saucepan completely from the stove heat.
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4Immediately stir in the mashed garlic paste, ground cumin, fine sea salt, and the fresh juice from half the lime, blending thoroughly into the residual heat.
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5Transfer the hot savory fava bean mixture into a round earthenware or ceramic pot resembling the presentation container in `Ful medames.png`.
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6Drizzle the extra virgin olive oil generously all across the top surface of the beans.
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7Scatter the chopped fresh parsley and cilantro leaves evenly over the stew to form a lush green topping.
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8Gently place your bright green lime slice right in the absolute center of the pot.
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9Serve immediately while steaming hot alongside a fresh stack of pita flatbreads used to scoop up the stew.
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