Ful Medames, often known as “ful,” is a cherished staple of Egyptian cuisine. This ancient dish not only provides a delightful culinary experience but also holds historical significance as a primary food in the region for centuries. It’s enjoyed across various Arabic cultures, including Syrian and Lebanese, reflecting its wide-reaching appeal.
Rich in flavor and nutrients, ful medames features tender fava beans infused with tomatoes, lentils, and spices, creating a hearty and satisfying meal. The dish’s earthy taste, complemented by a zesty twist of lemon and aromatic cumin, offers an authentic glimpse into traditional Middle Eastern cuisine.
Ingredients
- 500g dried fava beans
- Water (twice the volume of the beans for soaking)
- 2 large tomatoes
- 1 lemon, sliced
- ½ tomato, chopped
- ½ cup yellow lentils
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp flour
- Salt, to taste
- Optional: Tahini, lemon juice, salt, cumin, hot sauce for serving
Preparation
- Wash the fava beans thoroughly in cold water.
- Soak the beans overnight in water that covers them by at least two times their volume.
- The next day, drain and rinse the beans, discarding any floating ones.
- Place the beans in a large pot or damasa (traditional pot).
- Add sliced lemon, whole tomatoes, and chopped tomato.
- Add yellow lentils to the pot.
- Pour enough water to cover all the ingredients completely.
- Add turmeric, cumin, and mix well.
- Bring the mixture to a boil on high heat.
- Once boiling, cover the pot and reduce to a simmer on low heat.
- Cook for 4 to 8 hours, checking every hour after the first hour, adding boiling water if needed.
- Stir flour into half a cup of cold water, then add to the mixture.
- Mix everything thoroughly to achieve the desired consistency.
- If preferred, use a hand blender to achieve a smoother texture.
- Serve warm with optional tahini mixture, lemon juice, salt, cumin, and hot sauce.
Did you know?
Ful Medames is an ancient dish, with origins tracing back to Pharaonic Egypt. It’s one of Egypt’s oldest foods, traditionally prepared in large batches to feed families throughout the day. The recipe became popular across various Arab cultures, and variations exist in Syria and Lebanon, where ingredients may slightly differ.
Fava beans, the core ingredient, are an excellent source of protein and fiber, often making this dish a go-to for a nutritious meal. In Egypt, ful is commonly served as a breakfast item, adding versatility to its uses – sometimes eaten with bread or mixed with eggs.
The cooking method in a damasa is essential for achieving the perfect texture. This traditional pot promotes even heat distribution, ensuring the beans are cooked thoroughly without losing their soft, creamy texture. Celebrated not only for its taste but also as an energy booster, ful medames proves that ancient culinary traditions continue to enrich modern kitchens around the world.
