Product description
FOUL MEDAMES: A DISH WITH A DOCUMENTED HISTORY
Foul medames (ﻓﻮﻝ ﻣﺪﻣّﺲ) is a stew of stewed fava beans, typically finished with olive oil, lemon juice, cumin, and garlic. Its name blends Arabic ("foul" — beans) with Coptic ("medames" — buried), referring to the traditional method of slow-cooking a sealed pot of beans overnight, buried under hot coals — a technique referenced in the Jerusalem Talmud, indicating use across the Middle East since at least the 4th century CE. Widely regarded as Egypt’s national dish, foul medames is also a daily staple across Sudan and the wider Levant, most often eaten for breakfast with warm flatbread.
AN IMPORTANT NOTE: G6PD DEFICIENCY (FAVISM)
Fava beans contain natural compounds (vicine and convicine) that can trigger a serious reaction called favism — acute hemolytic anemia — in people with an inherited enzyme condition called G6PD deficiency. This condition is significantly more common in people of Mediterranean, Middle Eastern, African, and South or Southeast Asian descent, and most often affects young children. If you or a family member has G6PD deficiency, fava beans (including in falafel made with fava beans) should be avoided entirely. If you’re unsure whether this applies to your family, this is worth checking with a doctor before cooking with this product, particularly for young children.
PROTEIN AND FIBRE DENSITY
Raw dried fava beans provide approximately 26g of protein and 25g of dietary fibre per 100g — the highest fibre content of any pulse in the Rootz range, at close to 90% of a full day’s fibre value in a single 100g serving (USDA FoodData Central). They’re also a strong source of folate, magnesium, and copper.
HOW TO USE
- Rinse thoroughly, then soak for 8–12 hours or overnight
- Drain and simmer in fresh water for 60–90 minutes, until tender
- Foul medames: mash the cooked beans lightly, then finish with olive oil, lemon juice, cumin, and garlic
- Falafel: blend soaked (uncooked) fava beans with herbs, garlic, and spices, then shape and fry
- Serve with warm flatbread, chopped tomato, parsley, and a boiled egg, in the traditional style
STORAGE
Store in a cool, dry place in an airtight container, away from moisture and direct sunlight. Best used within 6–12 months of purchase
Nutrient Per 100g (raw) % Daily Value* Energy 341 kcal 17% Total Fat 1.5g 2% Total Carbohydrate 58.3g 21% Dietary Fibre 25g 89% Protein 26.1g 52% Iron 6.7mg 37% Folate (B9) 423mcg 106% Magnesium 192mg 46% Potassium 1062mg 23% Phosphorus 421mg 34% Calcium 103mg 8% Zinc 3.1mg 28% Copper 0.82mg 91%
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Sign UpFoul medames is a stew of slow-cooked fava beans, finished with olive oil, lemon juice, cumin, and garlic, and typically eaten for breakfast. It’s widely regarded as Egypt’s national dish and is documented in Middle Eastern texts since at least the 4th century CE, also being a daily staple across Sudan and the wider Levant.
Not for everyone. Fava beans can trigger a serious reaction called favism in people with G6PD deficiency, an inherited enzyme condition that is more common among people of Mediterranean, Middle Eastern, African, and South or Southeast Asian descent, particularly affecting young children. If G6PD deficiency runs in your family, or you’re unsure, please check with a doctor before cooking with this product.
Raw dried fava beans provide approximately 26g of protein and 25g of dietary fibre per 100g — the highest fibre content of any pulse in our range, close to 90% of a full day’s fibre value in a single 100g serving (USDA FoodData Central).
