Ful medames is Egypt’s number one national dish. Here is an easy slow cooker ful medames recipe with some serving suggestions.
Nobody knows for sure when was this dried beans recipe invented, it is possibly as old as Egypt itself!. Egyptian ful medames has been eaten by generations and generations and everyone has his/her own preferable add-ons.
Foul medames is eaten throughout the year and even throughout the day. Specially in weekends, that starts on Thursday nights in Egypt, and it is almost always there for breakfast in Friday mornings. I love serve it for my little family as breakfast for dinner or meatless dinner.
Seems that I am longing for Ramadan these days :), although we are still 5 months apart. Foul or Ful is a also a very popular Ramadan sohor , which is the meal we eat before starting to fast, dish as it is filling and packed full with protein. Foul medames is usually sold by street vendors, so if you are walking by a closed shop, you’ll smell the beans cooking all night.
Ful is usually slow cooked in a special pot called “edra”.
This is the edra used at homes, the commercial ones are much bigger. It is used to slowly cook the beans overnight so in the morning you’ll have the freshly cooked light colored beans of your own. Because we cannot easily find edra pot here, you can use a slow cooker instead. Some people make foul in the pressure cooker too.
If you cannot find fava beans you can use pinto beans as it is the closest in taste and size.
After cooking foul can be served in a variety of ways, the simplest is just to drizzle it with olive oil, salt, cumin and a squeeze of lemon juice. Here I have served it with sausages, tomato and onions also another dish – which is my favorite- is to serve it with garlic, tomato, olive oil, cumin and salt. One of my favorite variations too is to add Kalamata olives and drizzle with olive oil, a dash of salt and cumin. I’ve also set my eyes on John’s master piece here… a lovely creation that I will make for this Friday’s lunch.
Be sure to use the best olive oil you can find and do not forget about the cumin, it is essential in preparing this dish the Egyptian way.
I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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- 1 lb dry fave beans.
- 3 Tbs rice - uncooked.
- 3 Tbs red lentils.
- 1 to mato quartered.
- 3 garlic cloves.
Soak the beans with water for at least 4 hours, I've soaked mine over night.
Drain the beans and wash very well, put in your slow cooker.
Wash the rice and lentils, drain and add to the beans along with garlic cloves and tomato.
Add enough water to cover. Let it cook on low for 8 hours.
Saute onion rings and tomato in olive oil, add some sausages, stir for 5 minutes then add the beans.
Saute crushed garlic in olive oil along with diced tomato then add the beans. Add salt, cumin and a squeeze of lemon juice.
If you cannot find dry fava beans you can use pinto beans as it is the closest taste we've found. Cooking time varies depending on the type of beans so start checking after 6 hours for doneness. Some people like also adding ghee to their beans, but personally I prefer it with olive oil.