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Shahan Ful

The star


  • 1 tbsp vegetable oil
  • 1 small yellow onion minced
  • 1 large clove garlic minced
  • 1 1/2 tsp berbere Ethiopian spice blend
  • 1/2 tsp freshly ground
  • black pepper
  • 1/4 tsp ground cumin
  • 1 can 19 oz/540 mL fava beans (ful medammas), undrained
  • 1 tsp ghee clarified butter; optional
  • 1/4 cup plain yogurt
  • 1 to mato diced
  • 1 jalapeño pepper or fresh green
  • chili with seeds, minced
  • 2 crusty Italian rolls or other white buns optional


  • In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 7 minutes. Add the berbere, black pepper and cumin and cook, stirring, for 1 minute.
  • Add the fava beans, with their juices, and cook, stirring often, for 10 minutes. Reduce the heat to low and cook, stirring constantly, until the mixture is very thick, about 5 minutes. If the fava beans don’t break down, mash them with a wooden spoon. Stir in the ghee (if using), then remove from the heat.
  • Divide the fava bean mixture between 2 bowls. Top each with large dollop of yogurt, a pile of tomato and a pile of jalapeño or chilies. To eat, stir the toppings into the fava beans and eat with a roll (if using).