Yahaloma Levi's Egyptian Fava beans in Tahini (Ful Madames). Photography: Ran Biran.
Yahaloma Levi's Egyptian Fava beans in Tahini (Ful Madames). Photography: Ran Biran.

Fava Beans in Tahini Sauce (Ful Medames)

On Saturdays, my mother would prepare pita bread and favas in tahini sauce and serve them alongside watercress leaves- a typical Shabbat breakfast.

If you have additional favas after cooking, you can freeze for later use, just defrost and reheat. You can use frozen and thawed beans or canned- make sure to drain and wash well, then heat and add the rest of the ingredients in the recipe.

Ingredients for Fava Beans in Tahini Sauce

  • 1.1 pounds (500 grams) dry Egyptian green fava beans soaked in water overnight, drained and rinsed well

For the sauce:

  • 4 garlic cloves crushed
  • 4 tablespoons tahini raw
  • 1½ teaspoons cumin ground
  • ½ teaspoon dried chili pepper flakes
  • Handful parsley or cilantro
  • ½ teaspoon Salt
  • 1 lemon juiced
  • ⅓ cup corn oil or canola

For Serving (optional):

  • 10 eggs hard boiled
  • handful watercress leaves
  • 2 lemons preserved, sliced
  • 10 pitas


  • 1. Place the beans in a large, heavy-bottomed pot, fill nearly to the top with water and bring to a boil. Lower the flame and continue cooking uncovered for 60 to 90 minutes until the fava beans are soft. Check the water level from time to time – if it doesn't cover the beans, add more water. Drain.

Prepare the Sauce:

  • 2. Place all the sauce ingredients in a bowl, except for the oil, and mix. Add 2 ladles of warm fava beans to the bowl and stir well. Add the oil and stir until the mixture is smooth. Season to taste – the beans should have a strong, but balanced, flavor.

  • 3. Pour the bean mixture onto plates or fill the pitas with it. Serve with hard-boiled eggs, watercress leaves, slices of preserved lemon and a vegetable salad.

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This recipe is courtesy of “Hashulchan” website.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.