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Ful medames served with hard-boiled eggs and pickles

Ful medames

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 as main or 4 as side

Try this brilliant Egyptian recipe from the head chef of London restaurant Ombra. Made using fava beans, it’s mashed into a chunky purée along with garlic, lemon and tahini

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (4)


  • 400g can fava beans (available online) or broad beans
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 100ml olive oil
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 2 large, ripe tomatoes, roughly chopped (or 200g can of chopped tomatoes, if tomatoes aren’t in season)
  • ½ lemon, juiced
  • 2 tbsp tahini


  • STEP 1

    Drain the beans and rinse. Fill the empty, clean can with water and pour into a saucepan with the beans. Bring them to the boil to warm through, then take them off the heat.

  • STEP 2

    Meanwhile, in a separate medium frying pan, gently fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins, then add 2 tsp sea salt flakes, the cumin, chilli flakes and tomatoes. Drain the beans, reserving some of the cooking liquid. Add to the onion mixture and cook over a low heat for 30 mins, stirring often and adding some of the cooking liquid if it looks dry.

  • STEP 3

    Using a potato masher, mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a chunky, soft purée. If it splits slightly, mix in a drop of cold water.

Recipe from Good Food magazine, May 2022

Goes well with


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