Ful Medames

Story behind the dish

Ful Medames is a beloved staple in Egyptian cuisine, beloved for its comforting simplicity and hearty flavor. It's a dish that’s been enjoyed across generations, often served as a nourishing breakfast or a satisfying meal at any time of day. The slow simmer of tender broad beans, flavored with garlic, cumin, and fresh lemon, creates a rustic yet flavorful experience—perfect for cozy mornings or casual gatherings with friends. Its communal style of serving, with a variety of toppings and dressings passed around, makes it a warm, inviting dish that brings people together.

Ingredients

• 2 cups dried broad beans (about 12 oz or 340 g)
• 1/3 cup chopped fresh parsley (about 1 oz or 28 g)
• Dash of extra-virgin olive oil
• 3 lemons, quartered
• 4 garlic cloves, crushed or minced
• Ground cumin, to taste
• Salt, to taste
• Pepper, to taste

Step-by-step

1. Prepare the beans: Since cooking times vary based on their freshness and age, it's best to cook the beans in advance. Rinse the beans thoroughly and drain them.
2. Cook the beans: Place the drained beans in a large saucepan. Cover them with fresh unsalted water and bring to a gentle simmer. Cover with a lid.
3. Simmer: Cook the beans gently for about 2 to 2½ hours, adding water as needed to keep them covered. When they soften, add salt and continue cooking until most of the liquid reduces to a flavorful sauce.
4. Mash some beans: Remove a ladle or two of beans and mash them with a little of the cooking liquid. Stir this mash back into the pot to thicken the sauce.
5. Serve: Spoon the beans into soup bowls. Sprinkle generously with chopped parsley.
6. Prepare the accompaniments: Set out small bowls with extra-virgin olive oil, quartered lemons, salt, pepper, crushed garlic, chili flakes, and ground cumin so everyone can customize their dish.
7. Eat: Gently crush the beans with a fork as you eat so they absorb the dressing and flavors.

Optional Garnishes:

• Peel and chop hard-boiled eggs to add on top.
• Top with a chopped cucumber and tomato salad or serve with slices of mild onions or scallions.
• Pair with tahina sauce, pickles, or a vinegar-soaked onion salad for extra flavor.
• For a different twist, smother the dish with a garlicky tomato sauce or serve with yogurt or feta, olives, and small cucumbers in Syria and Lebanon.

Variations:

• For a thicker sauce, cook a handful of red lentils (about ¼ cup) along with the beans from the start.
• In Iraq, a similar dish called Badkila uses large brown beans instead of broad beans, often enjoyed as street food or breakfast.

Chef’s tips & serving ideas

• Prepare the beans ahead of time and reheat gently for the best texture and flavor.
• Serve with warm Arab bread to scoop up the beans and toppings—it’s all about shared, comforting bites.

Closing thoughts

There’s something profoundly satisfying about a plate of Ful Medames—simple, nourishing, and designed to bring people together around a shared meal. Whether you enjoy it with a squeeze of lemon, a drizzle of olive oil, or topped with fresh vegetables, this dish’s earthy goodness makes it a timeless favorite worth savoring. Feel free to get creative with toppings and sides; after all, every spoonful is a celebration of tradition and community.