Entree: Eritrea – Central Culinary Region – فول مدمس ➤ Ful Mudammas (Slow-simmered fava beans seasoned with garlic, lemon, and olive oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (300 g) dried fava beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking beans
- 3 tbsp (45 ml) extra-virgin olive oil, plus extra for serving
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 lemons, juiced (about 3 tbsp (45 ml))
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander (optional)
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 medium tomato, diced (about 4 1/4 oz (120 g))
- 1 small red onion, finely chopped (about 2 1/2 oz (70 g))
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 1/4 tsp (0.5 g) berbere (optional, for a warm spice note)
- 4 hard-boiled eggs, halved, approx. 1 3/4 oz (50 g) each
- Warm flatbread or injera for serving (4 pieces)

Show original ingredient measurements

- 1 1/2 cups (300 g) dried fava beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking beans
- 3 tbsp (45 ml) extra-virgin olive oil, plus extra for serving
- 4 cloves garlic, minced (about 12 g)
- 2 lemons, juiced (about 3 tbsp / 45 ml)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander (optional)
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 medium tomato, diced (about 120 g)
- 1 small red onion, finely chopped (about 70 g)
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 1/4 tsp (0.5 g) berbere (optional, for a warm spice note)
- 4 hard-boiled eggs, halved, approx. 50 g each
- Warm flatbread or injera for serving (4 pieces)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Drain soaked fava beans (10 5/8 oz (300 g)) and place in a large saucepan with 6 cups (1.4 L) fresh water. Bring to a boil, reduce heat and simmer gently, uncovered, 45–60 minutes until beans are very tender and skins begin to loosen. Skim foam as needed.
2. When beans are tender, reserve about 1 cup (240 ml) of cooking liquid and drain excess if needed. Mash roughly with a potato masher or back of a spoon in the pot to create a creamy but slightly chunky texture; add reserved liquid to reach desired consistency.
3. In a small skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Add minced garlic (0.42 oz (12 g)) and cook 30–60 seconds until fragrant, then stir in ground cumin (0.071 oz (2 g)) and berbere if using. Pour the spiced oil and garlic into the pot of mashed fava beans and stir to combine.
4. Stir in lemon juice (about 3 tbsp (45 ml)), 1/2 tsp (3 g) salt and 1/2 tsp (1 g) black pepper. Fold in diced tomato (4 1/4 oz (120 g)), chopped red onion (2 1/2 oz (70 g)) and chopped parsley or cilantro (0.53 oz (15 g)). Taste and adjust salt, pepper, or lemon as needed.
5. To serve, spoon the ful into a shallow bowl, drizzle with additional olive oil, and arrange halved hard-boiled eggs (4 eggs, approx. 1 3/4 oz (50 g) each) on top. Serve immediately with warm flatbread or injera (4 pieces).

1. Drain soaked fava beans (300 g) and place in a large saucepan with 6 cups (1.4 L) fresh water. Bring to a boil, reduce heat and simmer gently, uncovered, 45–60 minutes until beans are very tender and skins begin to loosen. Skim foam as needed.
2. When beans are tender, reserve about 1 cup (240 ml) of cooking liquid and drain excess if needed. Mash roughly with a potato masher or back of a spoon in the pot to create a creamy but slightly chunky texture; add reserved liquid to reach desired consistency.
3. In a small skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Add minced garlic (12 g) and cook 30–60 seconds until fragrant, then stir in ground cumin (2 g) and berbere if using. Pour the spiced oil and garlic into the pot of mashed fava beans and stir to combine.
4. Stir in lemon juice (about 45 ml), 1/2 tsp (3 g) salt and 1/2 tsp (1 g) black pepper. Fold in diced tomato (120 g), chopped red onion (70 g) and chopped parsley or cilantro (15 g). Taste and adjust salt, pepper, or lemon as needed.
5. To serve, spoon the ful into a shallow bowl, drizzle with additional olive oil, and arrange halved hard-boiled eggs (4 eggs, approx. 50 g each) on top. Serve immediately with warm flatbread or injera (4 pieces).