Recipe: Fava Bean Mash (Ful Medames)

Makes about a quart

On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread – a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and… thanks to all the goodies drizzled on top?…. totally, utterly addictive.


1 onion, chopped
2 tomatoes, chopped
2 15 oz cans fava beans, drained and rinsed *these should be small, round fava beans not the giant ones we see in the dried foods section.


Fresh chopped parsley
1 lemon, juiced
2 hard boiled eggs, chopped (optional)
olive oil

Serve with pita bread wedges


In a medium pot add onions…

… tomatoes

… and fava beans

Splash in some water… enough to almost cover.

Bring to a boil, reduce to a gentle simmer, cover and cook for about an hour, or until the beans are tender.

Puree or mash the beans. I used my immersion blender because I like a smoother consistency.

Season with salt. Drizzle liberally with lemon juice, olive oil, and a healthy handful of chopped parsley.

Dig in and enjoy!

P.S. The above container is holding about 1/2 the dip – maybe even 1/3. It makes a nice amount, perfect for any party.

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  1. I haven’t tried it with onions and tomatoes – looks delicious! I like mine with a hearty dash of ground cumin, some garlic, and a soft boiled egg. I’ll have to try cooking onions and tomatoes with the beans, too.


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