Shahan ful

While both are popular fava bean dishes, shahan ful specifically refers to the spicy, saucy variation popular in Eritrea and Ethiopia. Ful medames is traditionally an Egyptian dish cooked overnight and served with olive oil and cumin, whereas shahan ful relies heavily on spiced butter.

The signature flavor of this Ethiopian and Eritrean breakfast dish comes from *niter kibbeh*, which is a clarified butter infused with spices like cardamom, cumin, and fenugreek. Berbere spice blend and diced onions are also frequently stirred in for extra heat and aroma.

The dish is typically made using dry fava beans that have been soaked and slow-cooked until they are completely soft. However, many home cooks use canned fava beans for convenience, mashing them slightly and simmering them briefly in the spiced sauce.

Shahan ful is primarily a breakfast dish and is most commonly scooped up with pieces of flatbread, such as injera or kitcha. It is also frequently served alongside scrambled eggs, yogurt, or fresh tomatoes to create a complete morning meal.