Egyptian Ful Mudammas

4.75 from 16 votes

Egyptian Ful Mudammas

Ful mudammas (ful medames) is a very popular breakfast dish in Egypt made from dried fava beans. This freezer-friendly recipe is made using dried beans either on the stovetop or with a pressure cooker.

Servings:

Ingredients

Homemade Ful Beans

12 ounces dried foul beans fava beans
1 cup dried chickpeas
½ cup red lentils
1 medium tomato
3 medium carrots
5 cloves garlic
½ teaspoon baking soda

Ful Medames Dip

4 cups cooked ful medames beans
1 cup chopped tomatoes
1 cup chopped Persian cucumber or English cucumber
½ cup chopped red onion
2 cloves fresh garlic
1 lime
2 tablespoon tahini
2 tablespoon olive oil
1 teaspoon ground cumin
salt and pepper to taste

US Customary - Metric

Instructions

Make the Ful Beans

In a large pot, add the dried fava beans, dried chickpeas, and lentils. Fill the pot with water covering the beans with at least 3 inches of water and add the soda. Soak the beans for 6 hours.
Drain the beans. Add the beans to the pressure cooker pot.
Peel and roughly chop the carrots. Chop the tomato. Peel and chop the garlic. Add the vegetables to the pressure cooker pot.
Fill the pressure cooker pot or stovetop pot with water covering the beans by at least 2.5 inches.
If using an Instant Pot or stovetop pressure cooker, cook the beans on high for 1 hour 30 minutes. If using a regular pot, bring to a boil then turn down the heat to medium-low and cover. Cook on medium-low heat for about 4 to 5 hours. You will need to check the water levels if using a regular pot to make sure they don't get too low. The beans are finished cooking when they are easy to mush with a fork.
Release the pressure from the pressure cooker (if using that method). Drain the beans in a strainer and reserve just a little bit of the bean cooking liquid (about 1.5 cups to 2 cups). Add the liquid back to the beans.
Using a hand immersion blender, pulse the beans until desired consistency.
Store the cooked beans in freezer-friendly storage bags.

Make the Ful Medames Dip

Defrost the ful (if using frozen)- see note 3. Add the ful medames to a bowl. Chop the tomato, cucumber, and onions. Mash the garlic with some salt using a mortar and pestle. Squeeze the lime.
Add the tahini, mashed garlic, lime juice, ground cumin, salt, and pepper to taste. Mix with the mashed beans. Add the chopped tomatoes, cucumbers, and onions. Mix all together. Add the olive oil on top.

Notes

If you don't have a pressure cooker, you can cook the beans on the stovetop in a large pot on medium heat covered for about 4 hours. Make sure there is a generous amount of water at all times, so the beans don't burn. I keep the water level between 2 inches and 3 inches making sure the water doesn't go below 1" at all times.
Nutritional information is only for the ful beans, not the ful medames dip.
Defrost the plain ful medames by adding the sealed freezer bag to a bowl of water. Alternatively, take the frozen bag of ful medames out of the freezer and put it in the fridge the night before. You can also defrost the ful on the stovetop with a little water.

Nutrition