Ful medames
فول مدمس
Slow fava beans, lemon, cumin, oil — Egyptian breakfast that is also lunch, and not a hummus.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: فول مدمس.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 1 hr 30 min
- Total
- 9 hr 40 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Ful is dried fava beans simmered until they collapse, then dressed with lemon, cumin, garlic and oil. You mash them at the table. Canned ful is how cities eat on a Tuesday. Chickpeas are a different pot.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Simmer soaked beans until very soft (or warm canned ful). Mash roughly with lemon, cumin, garlic, oil and salt.
90 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Fava → Canned ful or chickpeas
Name what you used.
Tips
- True ful is fava. Chickpeas are the grocery emergency — still a breakfast mash, not ful.
- A boiled egg and pickles are the rest of the plate.
History & culture
The national breakfast. Street carts, home pots, pita.
A very old Nile staple. The name is the beans.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Miansari66 via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Ful%20Medames.JPG
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