Ful Medames

May 15, 2023May 15, 20230 17

Tasty and healthy Ful Medames recipe for a wholesome breakfast

by The Chefin Breakfast/Brunch

Prep

5 min

Cook

15 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

273

Sugar

Fat

Ful medames is a popular Egyptian breakfast dish that is made from fava beans. It is often served with pita bread, eggs, and fresh vegetables and herbs. The dish is hearty and flavorful, with a combination of spices like cumin and garlic giving it a distinctive taste. This recipe is a simple and easy-to-make version of ful medames that can be whipped up in under 20 minutes. It is perfect for a weekend brunch or a quick and healthy breakfast before work.

Instructions

1.	In a pan, heat olive oil and add garlic and onion. Cook until onions are translucent.
2.	Add diced tomatoes and cook until tomato has softened.
3.	Drain fava beans and add to the pan. Add cumin and salt.
4.	Cook for a few more minutes until everything is heated through.
5.	Spoon the mixture onto a plate and top with a squeeze of fresh lemon juice. Serve with pita bread or crusty bread.

PROS

Ful medames is a delicious and filling breakfast that is high in protein and fiber.

Fava beans are a good source of vitamins and minerals like folate and iron.

This recipe is vegan and can be adapted to suit different dietary restrictions.

CONS

Some people may not enjoy the texture of fava beans.

This recipe may be too spicy or garlicky for some people’s taste.

HEALTH & BENEFITS

Ful medames is a nutritious breakfast option that is rich in protein, fiber, and complex carbohydrates.
Fava beans have been linked to improved heart health, lower cholesterol, and better gut health.
Garlic and onions have anti-inflammatory and immune-boosting properties, as well as being a good source of antioxidants.

	1 1/2 cups canned fava beans
	1 medium tomatoes , diced
	2 -3 garlic cloves , minced
	1/2 onion , diced
	1/2 teaspoon ground cumin
	1/2 lemon
	1 tablespoon olive oil
	1 teaspoon salt