Ful Medames, also known as Foul Mudammas, is a traditional Egyptian breakfast dish made with fava beans, olive oil, lemon and simple seasonings. It's hearty, wholesome and full of simple Mediterranean flavors.
If you love Mediterranean recipes, try my Chestnut Hummus, Greek Spinach Rice, and Koulourakia.
Quick Look: Ful Medames Recipe
- Prep Time: 10 Minutes
- Cook Time: 10Minutes
- Total Time: 20 Minutes
- Servings: 3
- Difficulty: Easy, perfect for a wholesome and hearty breakfast.
- Dietary info: Vegetarian, plant-based.
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What is Ful Medames?
Ful Medemes, also spelled Foul Mudammas, is one of the most popular and traditional dishes in Egypt. It is one of the oldest dishes that is a staple breakfast across a few Mediterranean countries. Traditionally, it is made with slow-cooked fava beans that are seasoned with garlic, lemon juice and spices.
The warm foul medames is topped with a simple salad of cucumber, tomato, onion and parsley and served with traditional Egyptian bread called baladi or any other flatbreads like pita bread.
This classic ful mudammas requires simple ingredients, but when combined, they make a flavorful and comforting dish. In Egypt, Ful is more than just a recipe. It is a staple breakfast for millions of people. It is one of the famous street food dishes that can be easily made at home.
Traditionally, dried fava beans are slow-cooked until they become soft and creamy, then mashed and seasoned just before serving. Every region, every household and even every street vendor has their own way of making this classic ful recipe. I used canned fava beans as I didn't get the dried ones here.
There are many traditional versions of making ful, such as Lebanese style, Syrian style, and Palestinian style, where they include tahini or hummus to make the dish creamier.
Looking for more healthy recipes using beans? Try my Avarekalu Chitranna, Chana Chaat and Senagala Pulusu.
Why you'll love this recipe:
- This recipe uses canned beans, which make the recipe incredibly convenient and time-saving.
- It is naturally vegan and protein-rich.
- It is made with basic ingredients, yet the flavor is deep and satisfying.
- The recipe is totally versatile. It is simple, easy, wholesome and comforting.
- It works as breakfast, brunch, lunch, or even a light dinner.
Ingredients & Substitutions
Fava Beans - Traditionally, dried fava beans are soaked overnight and cooked until very soft and creamy. I have used 2 cans of canned fava beans (3 cups) to reduce the cooking time. If you want to make foul medemes from scratch, soak 1 cup of dry fava beans and cook until very soft. If you are planning to make it with canned fava beans, rinse them well before using.
Spices - You will need ground cumin and paprika. They add warmth and earthiness to the dish. You can use sweet paprika or smoked paprika.
Olive Oil - A good-quality extra virgin olive oil is an essential ingredient in this recipe. A generous drizzle on top adds richness and flavor.
Tomato, Cucumber, Onion and Parsley - You will need these for topping. They add freshness, sweetness, and crunch when added on top while serving. Cilantro can be used in place of parsley.
jalapeño - Fresh green chilies or jalapenos can be used in this recipe to add a subtle heat without overpowering.
Garlic - Fresh garlic is essential. In this recipe, it is crushed together with jalapeño, salt and lemon juice before mixing with the cooked and mashed beans.
Lemon - Always use freshly squeezed lemon juice. It can be replaced with lime.
Variations
In Lebanon, tahini is commonly stirred directly into the beans to give a creamy texture.
You can also drizzle tahini sauce over the top while serving.
Increase the amount of crushed garlic for a stronger flavor.
In some regions, people often top the ful mudammas with hummus or yogurt before serving.
Add more green chilies, or chili flakes for a spicy version.
How to make Foul Medames
Rinse the canned fava beans well and drain. Combine the drained beans, ½ cup of water, required salt, paprika and cumin powder to a pan.
Mix everything together and let it cook for about 7-10 minutes on a medium flame.
Turn off the flame. Gently mash the beans using a potato masher.
Do not mash completely smooth. Add more water to adjust the consistency. Keep it aside.
To make the sauce, crush jalapeno and garlic together using a mortar and pestle.
Add a pinch of salt and freshly squeezed lemon juice.
Gently crush to combine everything. If you don't have a mortar and pestle, finely mince garlic and jalapeno mix them with lemon juice.
Pour the prepared sauce onto the warm beans mixture.
Mix everything until well combined. Add more water and mix if you want to thin it out.
Transfer it to serving bowls and top them with chopped tomato, cucumber, onion, and parsley. Drizzle olive oil on top and serve with pita bread or any other flatbread that you like.
Tips & Notes:
- Rinse the canned fava beans with running water and drain before making the dish.
- Do not overcook the canned beans since they are already cooked.
- Do not mash the cooked beans completely smooth. It should be creamy but still slightly chunky.
- If the mixture feels too thick, add a little water to adjust the consistency. Ful should be creamy and scoopable. It should not be dry or soupy.
- Crushing garlic and jalapeno makes a difference. Crushing releases more flavor than mincing them. If you don't have a mortar and pestle, then mince garlic and jalapeno and mix them with lemon juice and salt.
- Since olive oil is poured on top before serving, its flavor is noticeable. You need to use a high-quality extra-virgin olive oil for the best flavor.
- Do not skip garlic, olive oil, lemon and herbs.
Serving suggestions
Ful medemes is traditionally served warm in a shallow bowl with plenty of olive oil and fresh salad on top. It is usually eaten with bread. Pita bread or any other flatbreads work best because they make it easy to scoop the beans easily.
It can be served as a breakfast, part of the brunch spread, or a light lunch. You can serve it alongside fresh vegetable salad, fried eggplant, pickles, olives, or hard-boiled eggs (if not vegan).
If you want to serve it as dip, make the consistency little thick and serve it with nachos, chips or vegetables.
More dip recipes
Storage suggestions
Egyptian fava beans taste best when freshly made and served warm. However, it can be stored in the refrigerator for up to 3 days. When reheating, add a small splash of water to loosen the texture and gently reheat on the stovetop. You can also reheat in the microwave.
It can also be stored in the freezer for up to 3 months.
More Healthy Breakfast Recipes
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Ful Medames Recipe (Egyptian Fava Beans)
Ingredients
- 2 Cans Fava Beans (3 Cups)
- 1 Teaspoon Ground Cumin
- ½ Teaspoon Paprika
- 1 Green Chilli / Jalapeno
- 2 Cloves Garlic
- 1 Tomato
- 1 Onion
- 1 Cucumber
- Handful of Parsley
- 1 Lemon
Instructions
- Rinse the canned fava beans well and drain. Combine the drained beans, ½ cup of water, required salt, paprika and cumin powder to a pan.
- Mix everything together and let it cook for about 7-10 minutes on a medium flame.
- Turn off the flame. Gently mash the beans using a potato masher.
- Do not mash completely smooth. Add more water to adjust the consistency. Keep it aside.
- To make the sauce, crush jalapeno and garlic together using a mortar and pestle.
- Add a pinch of salt and freshly squeezed lemon juice.
- Gently crush to combine everything. If you don't have a mortar and pestle, finely mince garlic and jalapeno mix them with lemon juice.
- Pour the prepared sauce onto the warm beans mixture.
- Mix everything until well combined. Add more water and mix if you want to thin it out.
- Transfer it to serving bowls and top them with chopped tomato, cucumber, onion, and parsley. Drizzle olive oil on top and serve with pita bread or any other flatbread that you like.
Video
Notes
- Rinse the canned fava beans with running water and drain before making the dish.
- Do not mash the cooked beans completely smooth. It should be creamy but still slightly chunky.
- If the mixture feels too thick, add a little water to adjust the consistency. Ful should be creamy and scoopable. It should not be dry or soupy.
- Do not skip garlic, olive oil, lemon and herbs.
Nutrition
Nutrition values are estimates only.
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