Ful medames — Egypt's beloved breakfast of slow-simmered broad beans, gently mashed and served with olive oil, lemon, garlic and cumin to dress at the table.
Ful medames is Egypt's national breakfast — slow-cooked broad beans gently mashed and dressed at the table with olive oil, lemon, garlic and cumin. It's humble, ancient and deeply satisfying, eaten scooped up with warm bread. Nourishing and endlessly customisable with your favourite garnishes, it's comfort food that has fuelled Egypt for centuries.
Prep 10 min
Cook 150 min
Total 160 min
Easy
- 2 cups Broad Beans
- 1/3 cup Parsley
- Dash Olive Oil
- 3 Lemons
- 4 Garlic Clove
- Sprinking Cumin
Video
Preparation
- Cooking time varies with the age of the beans, so it's good to cook them ahead and reheat to serve. Cook the drained beans in fresh unsalted water in a large covered saucepan until tender, topping up the water to keep them covered, and adding salt once softened — they take 2 to 2½ hours of gentle simmering.
- When soft, let the liquid reduce. Take out a ladle or two of beans, mash them with some of the cooking liquid, then stir back in to thicken the sauce.
- Serve the beans in soup bowls sprinkled with chopped parsley, with Arab bread alongside.
- Pass round the dressing for everyone to help themselves: extra-virgin olive oil, quartered lemons, salt and pepper, crushed garlic, chilli flakes and ground cumin. Eat the beans gently crushed with a fork so they absorb the dressing.
- Optional garnishes include a peeled hard-boiled egg per person cut into the bowl, a chopped cucumber and tomato salad, and thinly sliced mild onions or scallions.
- To thicken the sauce traditionally, throw a handful (¼ cup) of red lentils into the water at the start of cooking.
Tips from the ZestyPlate Kitchen
- Cook dried beans low and slow until truly tender — older beans can take well over two hours.
- Mash some of the beans with their cooking liquid and stir back in to thicken the dish naturally.
- Dress generously at the table with olive oil, lemon, garlic and cumin — that's where the flavour lives.
- A handful of red lentils added at the start thickens the sauce the traditional way.
Frequently Asked Questions
Yes — tinned ful (fava beans) make this a quick dish. Just warm them through, mash some, and dress. Dried beans give the deepest flavour.
Warm Arab or pita bread is essential for scooping. Common additions include hard-boiled eggs, chopped tomato and cucumber salad, and sliced onion.
Ful should be partly mashed and a little saucy, not a smooth purée. Crush some beans and leave others whole for texture.
Yes — the beans reheat beautifully and the flavour deepens, so cooking ahead is ideal. Add the fresh dressing and garnishes just before serving.
