Ful Medames

Ful medames is arguably the oldest continuously eaten dish in the world, with references dating back to ancient Egypt. Today it is the national breakfast of Egypt and a beloved staple across the entire Arab world, from Sudan to Lebanon. Dried fava beans are slow-cooked until completely tender, then smashed and dressed with olive oil, lemon, and cumin. Cairo street vendors begin cooking their enormous vats of ful at midnight for the morning rush, selling bowls alongside warm bread and pickled vegetables to workers as early as 4am.

Serves: 4

Ingredients

• 500g (1.1 lb) dried fava beans (or 2 x 400g cans, drained)
• 60ml (4 tbsp) extra-virgin olive oil, plus more to serve
• Juice of 2 lemons
• 4 cloves garlic, minced or crushed to a paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt to taste
• 1/2 tsp red chili flakes (optional)
• 2 tomatoes, finely diced
• Small bunch of flat-leaf parsley, roughly chopped
• 4 hard-boiled eggs, halved, to serve
• Warm pita or Egyptian aish baladi bread, to serve

Instructions

1. If using dried beans, soak them overnight in cold water. Drain, cover with fresh water by 5cm (2 inches), and simmer for 1.5-2 hours until completely tender. Drain, reserving some cooking liquid.
2. Place the warm cooked (or canned) beans in a bowl or return to the pot. Using a fork or potato masher, roughly crush about half the beans, leaving the rest whole for texture.
3. Stir in the olive oil, lemon juice, garlic, cumin, and coriander. Add splashes of reserved cooking water (or plain water) to reach a loose, scoopable consistency.
4. Season generously with salt. Taste and adjust lemon and cumin as needed.
5. Spread into shallow bowls or a large serving dish. Top with diced tomatoes and parsley, drizzle with more olive oil, and scatter with chili flakes.
6. Serve with halved hard-boiled eggs and plenty of warm bread.

Cook's Notes: Ful is best made with dried beans for depth of flavor, but canned works well on weekday mornings. The dish reheats perfectly — add a little water when warming. In Lebanon, ful is often served topped with tahini and pomegranate molasses for a sweeter profile.