• Ful medames (slow-cooked broad beans with tarator, dill and pickled cucumbers) (Andrew Dorn)Source: Andrew Dorn

Ful medames blends the best of a light salad and a comforting stew, finished with a zesty tahini-based sauce.






Skill level

Average: 4.4 (8 votes)



  • 1 kg baby broad beans in the pod
  • 10 large grape vine leaves
  • ½ bunch spring onions, cut into 3-cm pieces
  • 1 bunch mint, leaves picked and coarsely chopped
  • 1 bunch dill, coarsely chopped
  • 1 tbsp cumin seeds
  • pinch sea salt and black pepper
  • pinch sugar
  • 3 lemons, juiced
  • 125 ml (½ cup) olive oil

Toum (makes extra)

  • 150 g peeled garlic
  • pinch sea salt
  • 150 ml lemon juice
  • 800 ml sunflower oil, chilled
  • ¼ cup ice cubes


  • 400 g tahini
  • 3 tbsp toum
  • 150 ml lemon juice
  • 100 ml orange juice
  • pinch sea salt
  • 1 tbsp olive oil


  • ½ bunch parsley, chopped
  • ½ cup cherry tomatoes, chopped
  • ¼ cup pickled cucumbers, chopped
  • 3 long green chillies, thinly sliced
  • pinch maras pepper
  • pinch sea salt
  • pinch black pepper
  • pinch smoked paprika
  • pinch ground cumin

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the ful, bring a large saucepan of lightly salted water to the boil. Wash the beans, add to the boiling water and cook for 3 minutes. Drain and set aside. 
  2. Line a heavy-based saucepan with the vine leaves, reserving a few to place on top. Place half the beans in the pan followed by the spring onions, herbs and cumin. Add the remaining beans, then season with salt, pepper and sugar. Pour over the olive oil, lemon juice and 125 ml (½ cup) water. Top with the remaining grape vine leaves. Cut a piece of baking paper to the size of the pan and place on top. Place a small, heat-proof plate on top of the paper to weigh down. Cover with a lid and cook over low heat for 1 hour or until tender. Pour the  beans into a large bowl ready to dress.
  3. Meanwhile, for the toum, place the garlic, salt and half the lemon juice into a food processor and blitz for 1 minute, then scrape down the sides of the bowl with a spatula. Continue blitzing for 5 minutes, slowly adding the cold sunflower oil in a thin and steady stream (like you would for a mayonnaise) until all the oil is incorporated. Add the remaining lemon juice and ice cubes.  Blitz for another minute until well combined. Taste and adjust the seasoning if necessary.
  4. For the tarator, place all the ingredients in a bowl and whisk until smooth. Taste and adjust the seasoning if necessary.
  5. To serve, place all the salad ingredients in a large bowl and gently toss together. Add the taratoor and mix well.  When beans are ready, add the dressed salad and gently mix. Place the dressed beans onto a large sharing plate and serve warm.


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