Slow-simmered fava beans mashed into a warm, creamy bowl and dressed with onion, tomato, chili, and a swirl of oil. The Ethiopian rendition is finished with berbere, chopped green chili, and crumbled bread, often eaten straight from a communal dish. A beloved start to the day, especially during fasting seasons.
Ful medames traveled into Ethiopia from the wider Nile and Red Sea world but took on a distinctly Ethiopian character, brightened with berbere and served with fresh bread rolls rather than pita. It is a morning fixture in cafes and homes, prized as a filling, animal-free meal that suits the Orthodox fasting calendar.
Creamy and comforting, with earthy favas carrying the gentle heat of berbere and a fresh lift from raw onion and chili on top. A squeeze of lemon cuts through the richness. Scooped up with soft bread, it is hearty, savory, and quietly addictive.
Long simmering breaks down the favas' starches and cell walls so they mash into a creamy puree without added fat. Mashing only partially keeps a pleasing texture, while the raw onion, chili, and acid added at the end provide contrast to the soft, cooked base.
Variations
Ful with ayib or yogurt swirled in, egg-topped ful, ful with scrambled egg (ful firfir), milder berbere-free version, finished with niter kibbeh
On the Palate
Where Ful Ethiopian sits in the Ethiopian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min active · 480 min waiting
- 110 min
Soak dried fava beans overnight, then simmer until completely soft (or use cooked beans).
- 24 min
Warm oil in a pan and saute chopped onion until translucent.
- 34 min
Add chopped tomato, garlic, and a spoon of berbere; cook into a soft base.
- 42 min
Tip in the cooked favas with a little of their liquid.
- 53 min
Coarsely mash the beans in the pan, leaving some texture.
- 63 min
Season with salt, lemon juice, and cumin, loosening with water as needed.
- 72 min
Top with diced fresh tomato, green chili, onion, and a drizzle of oil.
- 82 min
Serve hot with bread rolls for scooping and crumbling in.
