Lebanese Ful Medames (Foul Mudammas - Fava Bean and Chickpea Stew) - Ful Medames is a popular Middle Eastern breakfast that is made with cooked fava beans, chickpeas, cumin, tahini, garlic and lemon. Often served for breakfast, this savoury stew is topped with a garlic and lemon dressing as well fresh Vegetables such as Jalapeños, Parsley and Tomatoes. It is best served with Pita bread or a flatbread like Manakeesh. I love Middle Eastern Breakfasts like Cilbir and Batata Wa Bayd - Mfarakeh . They are one of the reasons that brunch is now my favourite thing to make on a Sunday!
Ful is the arabic word for Beans and Medamas means to bury which refers to how the beans used to be cooked buried underground in a pot over hot coals. This is a quick recipe that is very filling and it is Vegan friendly too!
Ful is originated in Egypt and is often thought of as it's national dish, but it is popular all over the Middle East with slight variations between regions/countries.
What is Ful Medames?
Ful medames is a fava bean stew made with Lemon, Tomatoes and Spices such as Cumin and Pepper. It's commonly served with Parsley, Lemon Juice and Tomatoes and with a pinch of fragrant ground cumin. You can enjoy it as it but it is delicious served with a flatbread.
Fava beans are the dried beans of the Vicia faba species of the legume family. They're the same species as the fresh or frozen green broad beans used in British cooking but fava beans are the fully mature dried fruit of smaller seeded varieties.
Fava Beans can be found in most Middle Eastern or International Supermarkets.
Ful Medames is served all over the Middle East but it originated in Egypt. We first tasted it in Saudi Arabia and we loved it! Ful is easily one of the most comforting breakfasts I have ever had!
I then sampled it via classmates when I was studying. Our teacher was talking about Ful and asked if any of the Arabs in the class would make some for our lunch the following day. The next day we sampled Palestinian Ful and Yemeni Ful. Both equally delicious, both hearty and both addictive. The main difference was that the Palestinian version was more salad/meze style and the Yemeni version was a very slow cooked stew.
Ingredients in this simple Fava Bean Stew
For full ingredient quantities, skip to the recipe card at the bottom of the post:
Beans and Chickpeas - This is the main ingredient. We use tinned Fava Beans and Chickpeas. These are readily available in any middle eastern store.
Olive Oil - A good quality Oil adds flavour as well as body. A drizzle of Extra Virgin Olive Oil at the end also adds flavour.
Fresh Parsley - Chopped Parsley is used as a garnish. You can use other Fersh Herbs such as Chives or Coriander.
Fresh Lemon Juice - The juice of half a Lemon adds a delicious singly flavour and really lifts this dish.
Garlic - Crushed Garlic Cloves or Garlic Paste.
Cumin Powder - To add a sweet, smoky nutty flavour.
Cayenne Pepper - A mild hint of smoky Spice. You can skip this or replace with Aleppo Pepper.
Salt - This brings the flavours together.
Veggies - Jalapeños, Tomatoes and Radish are used as a topping.
How to make Ful
Add the Fava Beans and the Chickpeas to a medium po over medium heat.
Add Water, Cumin, Cayenne and Salt.
Bring to a boil then reduce to a simmer. Simmer uncovered for 20 minutes until most of the water is absorbed. Smash a little with the back of the spoon whilst they are cooking.
Combine Oil, Lemon Juice, Parsley, Garlic and Jalapenos in a small bowl and whisk together. Pour the sauce on top of the ful.
Serve with fresh parsley, jalapeño, tomatoes, radish on top alongside warm Pitta Bread.
Variations
This traditional Breakfast is easily adaptable. Here are some suggestions:
Tahini
Stir in 1 tablespoon of Tahini at the end for an earthy flavour.
Green Onions
Top with chopped Spring Onions or Chives for a mild Garlic/Onion flavour.
How to serve Ful
Ful medames is usually served Meze style with fresh chopped fresh Veggies like Olives, Lebanese Cucumbers, Tomatoes. You may also find other items on the breakfast table like hard-boiled eggs, cheese, hummus etc.
It is served with warm fresh bread like Pitta Bread.
Tips for making Ful Medames
Keep an eye on the Ful
Simmer lightly and if they are drying out, add a little Water to stop them from catching.
Crush the Beans lightly as they cook
So they can absorb all the delicious smoky and lemony flavours.
Storage
Ful medames can be stored in an airtight container in the fridge for up to 4 days. Add a splash of water when reheating.
More Bean Recipes:
Braised Eggs and Butterbean Shakshuka
Kidney Beans Curry - Rajma Masala
Green Moong Daal - Stovetop or Instant Pot
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Lebanese Ful Medames (Foul Mudammas - Fava Beans Stew)
Ingredients
- 800 g Fava Beans drained and rinsed, 2 tins
- 400 g Chickpeas drained and rinsed, 1 tin
- 1 teaspoon Ground Cumin
- ½ teaspoon Salt or to taste
- 1 teaspoon Cayenne Pepper
- 125 ml Olive Oil
- ½ Lemon juice only
- Large handful Parsley Leaves, chopped
- 4 Garlic Cloves crushed
- 1 tablespoon Jalapenos chopped
Garnish
- ¼ Tomato diced
- 1 Radish sliced
Instructions
- Add the Fava Beans and the Chickpeas to a medium po over medium heat.
- Add Water, Cumin, Cayenne and Salt.
- Bring to a boil then reduce to a simmer. Simmer uncovered for 20 minutes until most of the water is absorbed. Smash a little with the back of the spoon whilst they are cooking.
- Combine Oil, Lemon Juice, Parsley, Garlic and Jalapenos in a small bowl and whisk together. Pour the sauce on top of the ful.
- Serve with fresh parsley, jalapeño, tomatoes, radish on top alongside warm Pitta Bread.
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