Breakfast & Brunch > International Breakfast & Brunch > Other International Breakfasts > Middle Eastern Breakfast (Ful Medames, Pita)

Ful Medames: A Hearty Middle Eastern Breakfast

Start your day with a flavorful and protein-packed Ful Medames, a traditional Egyptian and Middle Eastern breakfast dish made with fava beans, tomatoes, onions, and spices, served with warm pita bread.

Prep Time
12 hours (soaking time)
Cook Time
1.5 - 2 hours
Servings
4-6
Ingredients
  • 1 cup Dried fava beans
  • 6 cups Water
  • 2 tablespoons Olive oil
  • 1/2 medium, finely chopped Onion
  • 2 cloves, minced Garlic
  • 1 14.5 oz can Canned diced tomatoes
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cayenne pepper (optional)
  • 2 tablespoons Lemon juice
  • 2 tablespoons, chopped Fresh parsley
  • 2 tablespoons, chopped Fresh cilantro
  • to taste Salt
  • to taste Pepper
  • 4-6 pieces, warmed Pita bread

Soaking the Fava Beans

Begin by thoroughly rinsing the dried fava beans. Place them in a large bowl and cover with plenty of cold water. Let them soak for at least 12 hours, or preferably overnight. This step is crucial for softening the beans and reducing cooking time.

Cooking the Fava Beans

After soaking, drain and rinse the fava beans. Transfer them to a large pot and add 6 cups of fresh water. Bring the water to a boil, then reduce the heat to low, cover the pot, and let the beans simmer for 1.5 to 2 hours, or until they are very tender. Check the water level periodically, adding more if necessary to keep the beans submerged.

Preparing the Ful Medames Base

While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Adding Tomatoes and Spices

Stir in the canned diced tomatoes, ground cumin, paprika, and cayenne pepper (if using) to the skillet. Cook for 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Combining Beans and Sauce

Once the fava beans are cooked and tender, drain most of the cooking water, leaving about 1 cup of liquid in the pot. Gently mash some of the beans with a potato masher or the back of a spoon to create a thicker consistency. Pour the tomato and spice mixture from the skillet into the pot with the fava beans. Stir well to combine.

Simmering and Finishing

Let the Ful Medames simmer for another 15-20 minutes, allowing the flavors to fully combine. Stir occasionally to prevent sticking. Stir in the lemon juice, chopped parsley, and chopped cilantro. Taste and adjust seasonings as needed.

Serving

Serve the Ful Medames hot in bowls, garnished with a drizzle of olive oil, a sprinkle of fresh parsley, and a squeeze of lemon juice. Accompany with warm pita bread for dipping and scooping. You can also add a hard-boiled egg, a dollop of tahini, or a sprinkle of feta cheese for extra flavor and texture.

← French Toast Casserole Giant German Dutch Baby Pancake →

FAQ

  • Can I use canned fava beans instead of dried?

    Yes, you can use canned fava beans to shorten the cooking time. Use about 4 cans (15 oz each), drained and rinsed. Skip the soaking and simmering steps and add the canned beans to the skillet with the tomatoes and spices. Simmer for 15-20 minutes to allow the flavors to meld.
  • How can I store leftover Ful Medames?

    Leftover Ful Medames can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. You may need to add a little water to thin it out if it becomes too thick.
  • What if I don't have pita bread?

    If you don't have pita bread, you can serve Ful Medames with other types of bread, such as crusty bread, naan, or even toast. You can also serve it with rice or quinoa.