Ful Medames

By Farhana Rahman

Pic of our delicious midde-eastern inspired breakfast

Pic of our delicious midde-eastern inspired breakfast


Why we Love It

That glorious, comforting beany deliciousness nestled between the mushrooms and Quorn sausages is none other than the Middle Eastern breakfast stalwart: Ful Medames. A stew of fava beans simmered down and flavored with cumin and garlic, finished with a drizzle of olive and a squeeze of lemon.

This batch was cooked up by my lovely Yemeni mother-in-law, but it’s super simple and wonderfully cheap to make – hence its popularity! Here’s an easy version for 4:



  • 2 tbsp olive oil
  • ½ small red onion, diced
  • 4 garlic cloves, crushed
  • 2 x 400g tins cooked fava broad beans, rinsed and drained
  • 1tsp ground cumin
  • 1tsp cayenne pepper
  • 2 tomatoes, cored and chopped
  • Juice of 1 lemon
  • 200ml water



  • Fry the onion and garlic in oil until softened and caramelising
  • Add the beans, cumin, cayenne, tomatoes, half the lemon juice and 200ml water. Cook for 30 minutes over a medium to low heat until it’s all lovely and soft.
  • Add water as needed to stop it from sticking to the pan.
  • With your wooden spoon and very little effort, mash and squidge the beans to a mushy consistency. No need to go all Nutri Bullet on it, but just enough to take the edge off.
  • Ladle up! Top with olive oil, the remaining lemon juice, salt and pepper and add other toppings as you wish: chopped onion, cumin, chili pepper flakes are just a few.
  • Traditionally enjoyed with flat bread but makes a happy accompaniment to many dishes!