Ful medames literally means “stewed fava beans,” “ful” meaning “fava beans” in Arabic. This delicious ancient breakfast dish dates back to Egypt’s pharaohs. It is slow simmered fava beans with vegetables and olive oil and is served with lemon juice and pita bread.
Ingredients
Beans
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds
- 1 small onion, finely chopped
- 1 medium tomato, coarsely chopped
- ½ serrano chile, seeded if desired
- 2 garlic cloves, minced
- 2 cups cooked fava beans
- ½ cup vegetable broth
- ½ teaspoon paprika
- ½ teaspoon sea salt
- Black pepper
Salad
- 1 small tomato, finely chopped
- 1 large radish, cut into 1/8-inch slices
- ½ small cucumber, peeled, seeded and finely chopped
- ¼ small red bell pepper or 2 fresno peppers, finely chopped
- ½ serrano chile, minced (optional)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons za’atar
- Sea salt and black pepper
- 2 to 3 pita breads, warmed or toasted
How to Make It
-
Beans
- Heat the oil and cumin in a medium saucepan over medium heat. Add the onion, cover the pan and cook until softened, about 5 minutes, stirring occasionally. Add the tomato, serrano and garlic. Cover and cook until the tomato breaks down, another 3 minutes. Add the beans, broth, paprika, salt and black pepper, to taste. Mash the mixture lightly and cook, stirring occasionally, until the flavors combine and the ful thickens, 8 to 10 minutes. Salad
- Combine the tomato, radish, cucumber, bell pepper, serrano, if using, lemon juice, olive oil, and za’atar in a medium bowl. Stir well, season to taste with salt, black pepper and za’atar and set aside until needed. Assembly
- Serve the beans in bowls topped with the salad, including some liquid from the salad and a drizzle of olive oil, if desired. Serve with the pita.
