This Ful Medames Breakfast Recipe is a lovely Middle Eastern breakfast dish that is warm, hearty and filling. 

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Medames and pomegranate in bowl

A while ago I did a stewed version of Ful Medames. This is a lighter version of the dish and is great as part of a meze,There is nothing I love more then a middle eastern breakfast with plenty of small meze dishes and an overflowing table of food and guests. I could happily eat it every day. 

I am yet to have my morning brew but I find it very difficult to change my position in this weather. So I don’t want to uncross my legs right now because they are keeping each other warm. Trust me, it makes sense in my head. 

My kids have gone to school. For a while I considered home schooling but No..I couldn’t bring myself to do it. Seriously, props to all those who do it. I find it weird that people find it weird. Choosing to go against the norm with anything takes some real guts and I imagine it is really hard work. 

Yesterday I made what felt like a mammoth meal but it was actually a smallish meal. Basically when you are waiting around for ingredients, it just makes it feel like a really long day. So I made a rack of lamb, roast chicken, butternut squash and roast onion, rice, chantenay carrots, new potatoes, apple crumble and custard. If you think about it, alot of those are sides and dishes that don’t require much effort.

By the way, regular readers will know how much I loathe ketchup. Infant typing this is making me actually feel sick. The other day I had an experience with some disgusting smelly ketchup. Basically I wasn’t paying attention and ended up putting some in my mouth and then I puked my brains out and felt disgusting for the rest of the day. I was so disappointed in myself. I can still smell it now and I think it has been 3 days. I just cannot stand the smell and look of it. I cannot believe that people like it. It’s not my friend. 

Anyway onto more delicious things. Do try tis recipe! Try it with some hot bread. 

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Ful Medames Breakfast Recipe


  • 1 x 400g Fava Beans
  • 1 Tomato diced
  • Small bunch chopped Parsley
  • 3 cloves Garlic crushed
  • Juice of 1/2 Lemon
  • 1 tsp Paprika
  • 1 tsp Ground Cumin
  • 1 tsp of Salt
  • 3 tbsp Olive Oil


  1. In a pot warm up the fava beans with their liquid over medium heat for 10 minutes.
  2. Mix the tomatoes, parsley, garlic, lemon, paprika, cumin and salt in a small bowl.
  3. Roughly mash half of the beans with the back of a spoon and add to the tomato mixture.
  4. Drizzle over the olive oil and serve with hot pitta bread.

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