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Flavorful Egyptian Ful Medames Recipe Easy Homemade with Fresh Herbs and Olive Oil

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A traditional Egyptian breakfast dish featuring slow-simmered fava beans with fresh herbs, garlic, lemon juice, and rich extra virgin olive oil. This wholesome and comforting recipe is quick, easy, and perfect for any morning or casual gathering.

Ingredients

Scale
  • 500g (1 lb) dry fava beans, soaked overnight
  • 4 tablespoons extra virgin olive oil
  • Small bunch fresh parsley, finely chopped
  • Handful fresh cilantro, chopped (optional)
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cumin powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 medium chopped tomato (optional)
  • ½ small onion, finely diced (optional)

Instructions

  1. Rinse 500g (1 lb) of dry fava beans under cold water, then cover with about 3 inches (7.5 cm) of water in a large bowl. Soak overnight or for at least 8 hours.
  2. Drain the soaked beans using a colander and rinse under cold running water.
  3. Transfer the drained beans to a large pot or Dutch oven. Add enough fresh water to cover the beans by about 2 inches (5 cm). Bring to a boil over medium-high heat, then reduce to low and simmer gently, uncovered, for 45-60 minutes, stirring occasionally and skimming any foam.
  4. While the beans cook, finely chop parsley and cilantro, mince garlic, and if using, dice onion and tomato.
  5. Once beans are tender, drain most of the cooking water, reserving a little. Stir in 4 tablespoons extra virgin olive oil, 1 teaspoon cumin powder, salt, and freshly ground black pepper to taste. Add minced garlic, lemon juice, and chopped herbs. Mix gently but thoroughly.
  6. If the mixture is too thick, add a splash of reserved cooking water to loosen to a creamy consistency.
  7. Fold in chopped tomatoes and onions if using, or serve them on the side as garnish.
  8. Transfer Ful Medames to a serving bowl. Drizzle extra olive oil on top and sprinkle with fresh parsley. Serve warm.

Notes

Soak beans overnight for best texture and digestibility. Simmer gently to avoid breaking beans too much. Use good quality extra virgin olive oil for best flavor. Let the dish sit a few minutes after cooking to meld flavors. Avoid over-mashing beans to keep texture contrast. Can substitute canned fava beans for convenience but texture differs. Store leftovers in airtight container up to 3 days and reheat gently on stove with splash of water or olive oil.

Nutrition

Keywords: Ful Medames, Egyptian recipe, fava beans, breakfast, brunch, easy recipe, healthy, vegetarian, gluten-free, olive oil, herbs

Find it online: https://flurpchef.com/flavorful-egyptian-ful-medames-recipe-easy-homemade-with-fresh-herbs-and-olive-oil/