Ful Medammes

4.93 from 13 votes

A traditional Egyptian breakfast dish that can be prepared in so many different ways. Learn how to make your own Ful Medammes from scratch.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Course: Breakfast

Cuisine: Egyptian, Middle East

Diet: Halal, Vegan, Vegetarian

Servings: pounds

Calories: 399kcal

Author: Amira

Place fave beans, rice and lentils in a fine mesh colander and wash under running water.
Place them in your slow cooker.
Add dice tomatoes and garlic.
Pour boiled water, cover the pot with a piece of aluminum foil then place the lid on.
Set the slow cooker to low for 4-5 hours.
Check after two hours to make sure there is plenty of water and it is not drying out.
When 3 hours passed take the lid and the aluminum foil off and stir in the baking powder, be aware that the baking powder will bubble and fizz.
Put the lid on again and continue to cook for another hour or two until it is fully cooked and soft.

Baking powder is added to soften the outer shell of the beans, this is especially necessary for dry fava beans sold in the US market. You can add the baking powder at the beginning of cooking when using a slow cooker, but this is not the case when using an instant pot.
You can use either big or small fava beans but small is the traditional one to use.
IP directions:
- Place the ingredients in your instant pot (washed fava beans, rice, lentils, tomatoes and garlic) and cover with water.
- Place the lid on, seal the valve and pressure cook on high for 30 minutes.
- Quick release the pressure, mix in baking powder then pressure cook again for another 30 minutes.
- Let it naturally release the pressure for 20 minutes then do a quick release.
- If you feel the beans are not cooked to your liking or the skin is still not soft enough, mix in another ½ teaspoon and some boiling water if needed then press sauté option for 10 more minutes.