Slow-Simmered Egyptian Ful Medames with Garlic and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Egyptian breakfast dish featuring slow-cooked fava beans simmered with garlic, lemon, and olive oil for a rich, tangy flavor. This middle eastern-inspired breakfast (vegetarian) ready in about 140 minutes combines dried fava beans, water, garlic cloves, minced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 130 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried fava beans thoroughly and soak in water overnight, about 8 hours, then drain.
  2. Step 2: In a large pot, combine soaked fava beans with 4 cups fresh water. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 1.5 to 2 hours until beans are very tender and starting to break apart.
  3. Step 3: Stir in 4 minced garlic cloves, 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp black pepper; simmer for an additional 10 minutes until fragrant and flavors meld.
  4. Step 4: Remove from heat and stir in 3 tbsp fresh lemon juice and 4 tbsp extra virgin olive oil, mixing gently to create a thick, creamy texture.
  5. Step 5: Transfer the beans to a serving bowl and garnish with 2 tbsp chopped fresh parsley, 1/2 cup chopped tomatoes, and 1/4 cup chopped red onion for a fresh contrast.

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Frequently asked questions

How long does Slow-Simmered Egyptian Ful Medames with Garlic and Lemon take to make?

Total time is about 140 minutes (10 min prep + 130 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Slow-Simmered Egyptian Ful Medames with Garlic and Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Slow-Simmered Egyptian Ful Medames with Garlic and Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Egyptian Ful Medames with Garlic and Lemon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Simmered Egyptian Ful Medames with Garlic and Lemon vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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