Ful Medames, Egypt’s iconic fava bean stew, is more than a dish—it’s a cherished tradition. This recipe shows you how to recreate its buttery, slow-simmered magic using a slow cooker. Bring the comforting aromas of Egyptian street food straight to your kitchen!

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This Egyptian ful medames recipe is an ode to my maternal grandma (Teta Aida). No one has ever made ful medames like my Teta. Her version was zesty, buttery, and perfectly seasoned, always nestled in a luscious velvety sauce. This recipe is, without a doubt, a heartfelt ode to her. I’m thrilled to share that my Ful Medames recipe was recently featured in The Guardian by the talented Felicity Cloake—a beautiful celebration of this cherished Egyptian tradition. It’s a true honor to see my grandmother’s legacy and this beloved dish recognized on such a prestigious platform.

What is Egyptian Ful Medames 

To decipher the Arabic name, ful means fava beans and medames means stew, together “ful medames” means stew of fava beans. A perfect dish of ful medames features tender, buttery fava beans swimming in a pool of spicy sauce. However, how the final dish is dressed varies from household to household, reflecting the personal touch of each cook. Historically, fava beans became a staple of the Egyptian diet during the Greco-Roman period, from 332 BCE to 614 CE (Source: Rawi Magazine, 10th edition). Today, ful medames remains not only a beloved dish but also an affordable source of vegan protein, which explains its immense popularity and ubiquity across Egypt.

In both large cities and small towns, you’ll find street carts serving Ful Medames, often with adjacent tables where people can sit and enjoy their customized fava bean sandwiches. This widespread presence is a true testament to the dish’s deep-rooted significance in Egyptian culture.

Ingredients of Egyptian Ful Mademas 

• Dry fava beans: Use the small fava beans and not the broad fava beans. You can find it online or in Middle Eastern stores.
• Water: The liquid is a flavor vehicle that will steep the stew of fava beans and render its luscious sauce.
• Bicarbonate soda: The addition of a spoonful of bicarbonate soda won’t affect the taste, yet it will help cook the beans faster and digest them easier.
• Onion: Use yellow or red onions to spike the flavor of fava beans.
• Garlic: Use whole cloves of garlic to add a rich, savory depth to the stew, which complements the earthy flavor of the fava beans. Its aromatic qualities help elevate the overall taste, making the dish more flavorful and satisfying.
• Orange lentils: Lentils release its flavor and color into the fava beans stew.
• White rice: Rice dissolves totally in the stew while thickening the sauce of the stew of fava beans.
• Tomato: For a subtle acid note and vibrant color, a medium tomato goes a long way.
• Turmeric: Either fresh or powder, turmeric adds a beautiful vibrant hue to the stew of fava beans.
• Lemon: Avoid using lime and use lemon instead to spike the full Medames flavor. Peel the lemon skin if you are using non-organic lemon.
• Ginger: It is optional to use ginger but its adds a zing and excellent nutrition value.
• Oil: Olive oil and canola oil are my two favorite oils to use in full medames.

How to Make Egyptian Ful Medames from Scratch

Traditionally, Egyptians prepare their fava bean stew from scratch, and I proudly continue this practice today. The key difference is that while Egyptians, including my grandmother, used a “Dammasa” or “Kedra”—a traditional pear-shaped pot—I rely on the convenience of my trusty slow cooker or crockpot. Just follow the following steps:

Step 1: Soak the Dry Fava Beans

Transfer the dry fava beans to a large container, add cold water and dilute a spoonful of bicarbonate soda. Let it soak overnight. The next day, rinse the soaked fava beans well under running tap water. Discard the soaking water.

Step 2: Stew the Fava Beans

Add the soaked and rinsed fava beans to a slow cooker. My 7-quart crock-pot comfortably holds 1 kg (2.2 pounds) of fava beans with plenty of room for the water necessary for cooking. In addition to the fava beans and water, I add a few key ingredients to enhance the stew’s vibrancy, aroma, and flavor: Spices, garlic, one quartered onion, a spoonful each of orange lentils,  a handful of rice, a large quartered tomato, a quartered lemon (not lime), and a spoonful of fresh or dry ground turmeric. It takes about 5-6 hours on low in the crock pot to achieve a fork-tender fava beans stew with an irresistible aroma. I set the crock-pot on low and check the beans every two hours to ensure there’s enough liquid, adding hot water from the kettle if needed.

Tips to Make the Best Stewed Fava Beans 

1. Choose Quality Beans: Use dried fava beans for an authentic flavor and texture. Opt for small, tender beans for a creamier consistency.
2. Soak Overnight: Soak the beans overnight in plenty of water to reduce cooking time and ensure they cook evenly. Add a pinch of baking soda to the soaking water to soften the beans further.
3. Low and Slow Cooking: Cook the beans over low heat or in a slow cooker for several hours to achieve a buttery, tender texture. Patience is key to letting the flavors meld.
4. Flavor Boosters: Add peeled garlic cloves, spoonfuls of warm spices, and a dash of olive oil during cooking for extra depth of flavor. Adjust seasoning at the end to suit your taste.
5. Finish with a Zesty Topping: Serve with a drizzle of olive oil, a squeeze of fresh lemon juice, and optional garnishes like chopped parsley, diced tomatoes, or chili peppers for a vibrant and flavorful finish.

Possible Variations and Substitutions 

• Add Pickled Lemons: Their tangy, briny flavor brightens the stew and adds a delightful burst of citrus.
• Add Zaatar: This Middle Eastern spice blend brings a herby, nutty depth that complements the earthy beans.
• Add Tahini Sauce: The creamy sesame sauce enhances the dish with a rich, nutty flavor and smooth texture.
• Add Basturma: Thin slices of basturna cured beef add a smoky, savory kick that elevates the dish to a hearty meal.
• Cook with Ghee: Ghee or clarified butter adds a luxurious, nutty aroma and a rich, buttery taste to the beans.
• Add Eggs: Crack eggs over the fava beans to add a silky texture that pairs beautifully with the stew.

Frequently Asked Questions  Q1: What is the difference between fava beans versus broad beans?  Authentic Egyptian ful medames calls for small dry fava beans against the large broad beans used in other Middle Eastern countries. Small dry fava beans have thinner skin and a more buttery texture, and to be honest, they have a better flavor as well. Q2: Why Homemade ful medames is far better than canned one? Canned Fava beans are processed, as a result they include high level of salt and sodium. Additionally, cans contain BPA, which is a chemical often used in food packaging that can migrate from the lining into the food and later to our bodies. Q3: Is ful medames freezer friendly? Yes! Batch cook and stew the fava beans in a large slow cooker following the recipe below. Once the ful medames cool completely, store them in small ziplock bags (see photo). Freeze them for months and grab a bag whenever you crave a healthy breakfast, lunch, or dinner.

More Egyptian Vegan Recipes  

• Ta’amia (Egyptian Falafel) 
• Bissara (Dip of Split Fava Beans)
• Koshari (Lentil-Rice-Pasta Dish)
• Halabesa (Spicy Chickpea Soup)

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