Ful Medames Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6
A delicious dish that is a national Egyptian dish. Coincidentally, Ful is also popular in both Singapore and Malaysia.
  • 2 cans (400 g each) foul medames - Blend till quite fine with some water
  • 150g ground beef (omit if you want to keep this vegetarian)
  • 1.5 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • ½ tsp ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp salted butter
  • To Be Blended Into A Paste
  • 2 large onions
  • 6 cloves garlic
  • 6 sunny side up
  • 2 onions - diced
  • 3 green chilies- sliced
  • 6 small limes - halved
  1. Melt butter in a hot pan and pour in oil.
  2. Stir fry the blended paste until fragrant. Add in coriander powder, cumin powder and fennel powder and fry for at least 3 minutes or until the spices are fragrant.
  3. Add in the ground beef, if using and cook till brown.
  4. Mix in the blended beans.
  5. Add about ¾ - 1 cup of water (depending on the consistency) and simmer for another 10 minutes.
  6. Season with black pepper and salt, if required.
To Serve
  1. Serve the dish in a deep plate and top up with a sunny side egg, diced onion, green chili and lime.
  2. This dish is best accompanied with slices of toasted baguette.
  3. Notes
  4. The canned beans already contain salt, so go easy on the salt.
  5. Ful keeps really well so you can keep a batch in the fridge and just reheat it before consuming.
Recipe by Maya Kitchenette at https://mayakitchenette.com/ful-medames-recipe/