Lebanese Ful Medames (Foul Mudammas - Fava Beans Stew)

Lebanese Ful Medames (Foul Mudammas - Fava Beans Stew) - Ful Medames is a popular Middle Eastern breakfast that is made with cooked fava beans, cumin, garlic and lemon. Often topped with fresh Vegetables such as Parsley and Tomatoes. It is best served with pita bread or a flatbread like Manakeesh.

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!

What is Ful Medames?

Ful medames is a fava bean stew made with Lemon, Tomatoes and Spices such as Cumin and Pepper. Fava Beans can be found in most Middle Eastern or International Supermarkets.

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.

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.

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 like and the Yemeni version was a very slow cooked stew. I tried a recipe from a link I was sent by one of the girls and amended it according to our taste.

There are many ways of making and there are slight variations in how it is made between regions.

This version is one I learnt via a lovely Lebanese lady I know. She adds an Onion which is lightly cooked before the other ingredients are added. This isn’t traditional but I loved her version so much, that I kept it in. Usually the Onion is blended and added at the end.

Ingredient Notes and Substitutions in this simple Fava Bean Stew

For full ingredient quantities for this popular dish, skip to the recipe card at the bottom of the post:

Beans

This is the main ingredient. We use tinned Fava Beans. You can add 1 tin of Chickpeas too but I prefer it with just Fava Beans. These are readily available in any middle eastern store.

Onion

Chopped White or Red Onion.

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.

Tomatoes

Fresh grated Tomatoes cook quickly. We also add Tomatoes on top for extra flavour.

Fresh Parsley

Chopped Parsley is used as a garnish. You can use other Fersh Herbs such as Chived 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 flavor.

Aleppo Pepper

A mild hint of smoky Spice. You can skip this or replace with other chili peppers such as Cayenne Pepper.

Salt and Pepper

This brings the flavours together.

How to make Ful

Cook chopped Onion in Olive Oil till softened in a small pot over medium heat.

Stir in 1 grated Tomato,  Garlic, Cumin, Aleppo, Salt and Pepper.

Add 2 cans of Fava Beans and enough Water to cover the Beans.

Bring the stewed fava beans to a simmer.

Simmer for 7 - 10 minutes. Whilst they are cooking, add Lemon Juice.

Use a fork or potato masher or use the back of a wooden spoon to mash the cooked beans lightly. I prefer to leave the mashed Beans quite coarse.

Decant to a dish and top with chopped Parsley,  fresh tomatoes  and a drizzle of Olive Oil. You can also add a hint of Cumin on top.

Serve these soft Garlicky Lemony Beans with warm Pita 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.

Chickpeas

You can add 1 tin of Chickpeas to the Fava Beans to make it even more hearty.

Aleppo Pepper

I love the smoky mild heat of Aleppo. You can use chopped Jalapeño Peppers, Cayenne Pepper or Red Chilli Powder instead.

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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