Can I use dried fava beans instead of canned?
Yes, but you will need to soak them overnight and then cook them until very tender, which will significantly increase the preparation time.
BREAKFAST
Eritrean Ful Medames with Kitcha (Spiced Fava Beans with Flatbread)
This hearty Eritrean breakfast features tender, spiced fava beans (Ful Medames) served alongside freshly made Kitcha, a simple, unleavened flatbread. It's a flavorful and satisfying meal, perfect for starting your day with a taste of East Africa.
HOW TO MAKE IT
Let's cook.
01
Prepare the Kitcha: In a medium bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 cup warm water. Mix until a soft, shaggy dough forms. Knead on a lightly floured surface for 5 minutes until smooth and elastic. Cover and let rest for 15 minutes.
02
While the Kitcha dough rests, prepare the Ful Medames: Heat 2 tablespoons olive oil in a large skillet or pot over medium heat. Add 1/2 cup diced red onion and sauté for 5 minutes until softened. Add 2 minced garlic cloves, 1/2 teaspoon cumin powder, and 1/4 teaspoon red pepper flakes, cooking for 1 minute until fragrant.
03
Stir in the drained and rinsed fava beans. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mash about half of the fava beans with a fork or potato masher to create a creamy texture while leaving some whole for texture. Cook for 5-7 minutes, stirring occasionally, until heated through.
04
Remove the Ful Medames from heat and stir in 1/4 cup fresh cilantro and 1 tablespoon lemon juice. Taste and adjust seasoning as needed.
05
Cook the Kitcha: Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin, round flatbread, about 6-8 inches in diameter. Heat a dry skillet or griddle over medium-high heat. Cook each Kitcha for 2-3 minutes per side, until lightly browned and puffed.
06
Serve the Ful Medames hot, drizzled with a little extra olive oil and garnished with additional fresh cilantro. Serve immediately with the warm Kitcha for scooping.
About This Recipe
This hearty Eritrean breakfast features tender, spiced fava beans (Ful Medames) served alongside freshly made Kitcha, a simple, unleavened flatbread. It's a flavorful and satisfying meal, perfect for starting your day with a taste of East Africa.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the Ful Medames, you can add a pinch of berbere spice blend. Ensure your Kitcha dough is not too sticky; add a little more flour if needed during kneading. The Kitcha should be rolled thin for the best texture.
Easy Substitutions
If fava beans are unavailable, you can use canned chickpeas, though the texture will be different. For Kitcha, whole wheat flour can be used for a nuttier flavor. If you don't have fresh cilantro, parsley can be a substitute.
Storage & Reheating
Store leftover Ful Medames in an airtight container in the refrigerator for up to 3 days. Kitcha is best eaten fresh, but can be stored at room temperature in an airtight bag for up to 1 day and reheated in a dry skillet.
Serving Suggestions
Serve with a side of plain yogurt or labneh for a cooling contrast. A simple green salad with a lemon vinaigrette would also complement the rich flavors. For a more substantial meal, add a fried or poached egg on top of the Ful Medames. A sprinkle of crumbled feta cheese can also be a delicious addition.
Common Mistakes
Overcooking the fava beans can make them mushy; they should be tender but still hold some shape. Not mashing enough of the beans can result in a less creamy texture. Rolling the Kitcha too thick will make it dense and chewy instead of light and pliable. Not heating the skillet sufficiently for the Kitcha will prevent it from puffing up properly. Forgetting to season the Ful Medames adequately can lead to a bland dish.
Frequently Asked Questions
What is the best way to mash the fava beans?
A fork or a potato masher works well. You want to achieve a mix of mashed and whole beans for texture.
Can I make Kitcha ahead of time?
Kitcha is best fresh, but you can prepare the dough up to a day in advance and store it in the refrigerator. Bring it to room temperature before rolling and cooking.
Is this recipe spicy?
The red pepper flakes provide a mild heat. You can adjust the quantity to your preference or omit them entirely for a milder dish.
MORE TO KNOW
Ful Medames is a staple across many Middle Eastern and North African cuisines, with each region adding its unique twist. The Eritrean version often features a simpler spice profile, allowing the natural flavor of the fava beans to shine, complemented by fresh herbs and a touch of heat. Kitcha, a quick and easy flatbread, is the perfect accompaniment, designed for scooping up the flavorful beans. The key to good Kitcha is a hot, dry pan and not overcooking, which can make it tough.
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