Breakfast and dinner · About 10 minutes

Ten-minute ful with lemon and cumin

Name: Ten-minute ful with lemon and cumin
Total time: 10 min
Yield: 2 people
Cuisine: Egyptian
Ingredients: 2 cup cooked fava beans; 0.5 lemon; 1 tbsp oil; 0.5 tsp cumin; 0.25 cup water

Mawgoud Kitchen · Published 2026-10-15 · Updated 2026-10-15

A quick home breakfast starting with cooked fava beans, not dry beans.

Egyptian cuisine

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Total time: 10 minutes
Servings: 2
Cuisine: Egyptian

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Use safely stored cooked fava beans or ready-to-eat canned beans, following the packet. The time excludes cooking dry beans.
Put beans and water in a small pot over medium heat. Stir until thoroughly hot and gently simmering.
Mash some beans with a spoon, leaving others whole for texture.
Add cumin and oil. Adjust salt to taste and the salt already in canned beans. Thin with a little hot water if needed.
Turn off the heat and gradually add lemon. Serve with bread and washed vegetables.

A helpful tip ✳

Canned beans vary in salt and thickness. Taste before adding salt and adjust water to their consistency.

An editorial recipe not yet practically tested by the site team. Check actual doneness; times are approximate.

Before you start

Do the ten minutes include cooking dry beans?

No. The recipe starts with cooked beans. Cooking dry beans is a separate, longer process.

Can I leave out the oil?

You can omit it and adjust the water. Flavour and mouthfeel will differ.

Storing leftovers: Read safe storage guidance and sources

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Ten-minute ful with lemon and cumin

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