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Ful Madamas Recipe

A traditional breakfast from Eygpt, Ful Madamas (pronounced Fool Meh-Dah-Muhs) is delicious anytime of day. Best served with fresh pitta bread or, even better, with flat bread, olive oil and za’atar. Yum. 


1 tin or 200g of cooked fava beans

4 cloves of garlic

2 lemons, juiced

3 tablespoons of extra-virgin olive oil

1 teaspoon of cumin


Salt and pepper

Chilli flakes (optional)

Chopped parsley

Sliced tomatoes

Step 1

If using tinned beans drain half the liquid from the can and add a drop of water. If using dried beans, after they are soaked and cooked, put them in a saucepan with a bit of water. Cook gently and mash the beans until they are thick and only very few whole beans are left (you can mash it all to a smooth paste if you like). 

Step 2

Warm through and mince and add the garlic, the lemon juice and half the olive oil. Cook gently, making sure all liquid has gone but it is not dry. Add salt and pepper to taste and, if using, the chilli flakes. 

Step 3

Serve with hot pitta bread, sliced tomatoes and the parsley. 

Optional Extra Garnishes

Hard-boiled eggs, cucumber, spring onions. Anything else you can think of. 

Some people cook it with chickpeas as well as the fava beans and some people serve ful with yoghurt or feta cheese, olives, and small cucumbers.



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