This Alexandrian Ful Medames recipe turns slow-cooked fava beans into a creamy, richly seasoned breakfast with tomato, green pepper, garlic, tahini, cumin and coriander. Fresh vegetables and parsley are reserved for the top, while a generous drizzle of olive oil finishes the dish.

Plan ahead: the dried fava beans need to soak overnight before cooking.

Watch how to make Alexandrian Ful Medames

Ingrdients

• 1 1/2 cups dried fava beans, about 300 g (10.5 oz)
• 1/2 onion
• 2 garlic cloves
• 1 large tomato
• 1/2 green bell pepper
• 1 bunch parsley
• 3 tbsp tomato paste, about 45 g (1.6 oz)
• 4 tbsp (60 ml / 1/4 cup) tahini
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• Salt and black pepper, to taste
• Lemon juice, optional
• Olive oil, as needed

Instructions

Soak and cook the beans

Soak the fava beans in plenty of water overnight.

The next day, drain and rinse the beans well. Place them in a pot, cover with fresh water and add the baking soda.

Bring to a boil over high heat, then reduce the heat and skim off any white foam that rises to the surface. Partially cover the pot and continue cooking until the beans are very tender.

Once the beans are soft, remove them from the heat. Drain them, reserving some of the cooking liquid.

Prepare the vegetables

While the beans are cooking, grate the onion, finely dice the green pepper and tomato, finely chop the garlic, and chop the parsley.

Set aside a small amount of the onion, tomato, green pepper, and parsley to use later as garnish.

Blend the beans

Return the cooked beans to the pot or transfer them to a bowl. Add a ladleful of the reserved cooking liquid and blend or pulse until the beans are creamy and soft.

Add a little more cooking liquid as needed to reach the consistency you prefer.

Cook the vegetables

Heat a little olive oil in a pan over medium heat. Add the grated onion and cook for a couple of minutes.

Add the green pepper and garlic and cook until the garlic becomes fragrant.

Add the tomato and parsley and stir briefly. Then add the tomato paste, reduce the heat to medium, and cook until the vegetables are softened and well combined.

Finish the Ful Medames

Add the blended fava beans to the pan with the cooked vegetables and mix well.

Stir in the tahini, then season with the cumin, coriander, salt, and black pepper. Taste and adjust the seasoning as needed.

Finish with a drizzle of lemon juice, if using, and add a little reserved cooking liquid if you want a looser consistency.

Serve

Transfer the Ful Medames to a serving bowl. Top with the reserved onion, tomato, green pepper, and parsley, then finish with a generous drizzle of olive oil. Serve warm.

Recipe notes

Soaking the beans

Soaking the dried fava beans overnight helps them cook more evenly and reduces the time needed on the stove.

Baking soda

The baking soda helps soften the beans as they cook. Use only the small amount listed in the recipe so it does not affect the flavor.

Save the cooking liquid

Reserve some of the bean cooking liquid before draining. It is useful for blending the beans and adjusting the final consistency without diluting the flavor.

Adjust the texture

Alexandrian Ful Medames can be served quite creamy or left slightly more textured. Add the reserved cooking liquid gradually until it reaches the consistency you prefer.

Learn more about Ful Medames

Want to know more about the dish itself? Explore the history, food culture, regional variations and story behind Ful Medames.