Ful Medames

Ful Medames can be described as a cousin of the beloved hummus. It is a protein-rich bean dish made from fava (ful) beans and, depending on tradition and regional preferences, sometimes chickpeas.

Originating from Egypt, this dish has traveled far and wide, becoming a staple throughout the Arab world. Traditionally, it consists of a mix of beans, parsley, garlic, lemon juice, and hot peppers.

I was first introduced to ful when I visited Beirut, by my good friend Ali. While I’ve tried it in countless restaurants since then, his homemade version, affectionately called Ful btowle (heroic ful), was by far my favorite.

This recipe is a modified take on my friend’s ful. What makes it special is the interplay of the acidity of lemon juice and sumac with the sweetness of cherry tomatoes and the punch of the harissa tahini sauce.

This dish is naturally vegan and perfect for breakfast or brunch. For me, it’s the ultimate breakfast of champions after a late night out.

But beware: a full portion in the morning might send you back to bed!

Ingredients (serves 1-2):

• 1 can of ful (fava & chickpea mix)

• Bread (pita, flatbread)

• 1 teaspoon tomato paste

• 1 teaspoon bell pepper paste/harissa paste

• 1 tablespoon tahini

• Juice of half a small lemon

• Reserved bean water

• Salt

• Pepper

• Cumin

• Sumac

• Olive oil

• 2 handfuls of cherry tomatoes (approx. 15)

• 1 shallot

• Parsley (finely chopped)

• 2–3 chopped garlic cloves

Instructions:

1. Drain the beans from the can and rinse them under cold water. Place the beans in a pot and let them simmer for about 5 minutes. After simmering, drain the beans again, reserving around 150–200 ml of the cooking water.

   
   

2. In a pan, heat olive oil over low heat. Add the tomato paste, harissa paste, and ¾ of the cherry tomatoes. Cook gently until the cherry tomatoes begin to burst. Then, add the chopped garlic and sauté for 2–3 minutes.

   
   

3. Prepare the toppings: Slice the remaining cherry tomatoes and the shallot into small cubes. Chop the parsley as finely as you prefer.

   
   

4. For the sauce: Mix the reserved bean water with a tablespoon of tahini, lemon juice, 1 teaspoon of cumin, and 1½ teaspoons of sumac. Stir until well combined.

   
   

5. Add the beans to the pan. Mash some of them with the back of a spoon for a thicker texture, and pour in the sauce. Season with salt and pepper to taste. Let the mixture simmer until it thickens.

   
   

6. Serve the Ful in a deep dish. Add tomato cubes, shallot cubes, and parsley as toppings. For an extra "heroic" touch, drizzle with extra sumac and olive oil on top.

   
   

Enjoy with pita bread and fresh veggies, or go wild by customizing the toppings!