Slow-cooked fava beans with olive oil, lemon, and cumin
Egyptian Ful Medames Breakfast
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Egyptian Ful Medames Breakfast
Slow-cooked fava beans with olive oil, lemon, and cumin
★4.5(15)
Egypt's most popular breakfast — creamy mashed fava beans dressed with olive oil, lemon juice, garlic, and cumin. Simple, nourishing, and eaten daily by millions.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Ful medames has been the breakfast of Egypt for thousands of years. Slow-cooked fava beans are mashed to a creamy consistency and topped with a drizzle of olive oil, a squeeze of lemon, and warm cumin.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Mediterranean cooking celebrates the connection between good food and good living. Egyptian Ful Medames Breakfast embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
- 2 cans (15 oz each) fava beans, drained
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp cumin
- Pita bread for serving
Instructions
- 1
Heat fava beans in a pot with a splash of their liquid until warm and bubbly.
- 2
Mash about half the beans with a fork or potato masher, leaving some whole for texture.
- 3
Stir in minced garlic and cumin. Cook 2 minutes until fragrant.
- 4
Transfer to bowls and drizzle generously with olive oil and lemon juice.
- 5
Top with diced tomatoes, parsley, a boiled egg if desired, and serve with warm pita bread.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Fava beansCannellini beans or chickpeas
Different texture but similar flavor profile when mashed
CuminZa'atar
Different spice direction but equally delicious on the beans
Tips & Storage
Pro Tips
For the most authentic flavor, use dried fava beans soaked overnight and simmered for hours.
Tahini drizzled on top is a popular addition that adds richness and nuttiness.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Temperature control is everything for breakfast cooking. Medium heat, patience, and resisting the urge to flip too early will give you the best results every time.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates8g
Fat32g
Fiber380mg
Sugar8g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned fava beans?
- Yes, canned is convenient and standard for home cooking. Drain and warm them up.
- What do Egyptians eat with ful?
- Fresh pita (aish baladi), pickled turnips, boiled eggs, and ta'ameya (falafel) are common accompaniments.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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