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Everyday Fare With Extraordinary Flair

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Home » Cuisine » Arabic and Middle Eastern » Authentic Ful Medames Recipe (Egyptian Fava Beans)

Authentic Ful Medames Recipe (Egyptian Fava Beans)

August 27, 2021 by Faith 26 Comments

Jump to Recipe

Foul Mudammas or Ful Medames (Egyptian Fava Beans) is a creamy, rich, and hearty recipe that’s brightened with a generous drizzle of peppery olive oil, fresh vegetables, and herbs. It’s a traditional breakfast dish in Egypt and the Levant area of the Middle East, and it’s typically served as part of a spread along with fresh vegetables and flatbread.

Foul Mudammas 1

A bowl of oatmeal. Bacon and eggs. Pancakes. What’s your favorite breakfast food?

The answer to that question most likely depends where you live. For me, French toast for breakfast always meant a special occasion growing up!

This beautiful dish of Egyptian fava beans is a popular breakfast in the Middle East. And what a wonderful way to start the day!

Creamy fava beans are seasoned with garlic, lemon, and cumin. Peppery olive oil adds richness, while fresh tomato, onion, and parsley brighten the flavor. It’s perfect scooped up with flatbread.

egyptian fava beans

In This Article

  • My Experience with Foul Mudammas in the Middle East
  • The Best Ful Medames Recipe
  • Tips for Making Ful Mudammas
  • Foul Mudammas FAQs
  • A Middle Eastern-Themed Food Blogger Collaboration
  • More Delicious Middle Eastern Recipes to Try
  • Ful Medames

My Experience with Foul Mudammas in the Middle East

This is a classic Egyptian dish that’s commonly eaten for breakfast in the Middle East. When I was doing research for my cookbook and Mike and I were living in Damascus with his family, on Friday mornings (which are relaxed like our Sunday mornings here in the U.S.) Mike’s mom would send him out with a big empty bowl from home to the falafel/hummus/foul vendor down the street.

Mike would return to us with a full bowl of foul. It was steaming hot and ready to be devoured by the whole family.

His mom would have an entire spread prepared. Juicy ripe tomatoes, refreshing slices of cucumber, fresh mint, and tangy green onions. Labneh (yogurt cheese) topped with a healthy dose of olive oil, plump dates, homemade pickles, olives, fresh soft and aromatic flatbread from the baker across the street, tea, and perhaps halawa.

It was ordinary to them, but to me, it always felt special. That was where I learned how to make Ful Medames.

ful mudammas recipe with description

The Best Ful Medames Recipe

Ingredients

  • Canned fava beans
  • Canned chickpeas
  • Water
  • Garlic
  • Salt
  • Lemon
  • Cumin
  • Black pepper
  • Tomato
  • Onion
  • Parsley
  • Olive oil

How to Make Ful Medamas

  1. Bring the fava beans (with liquid), chickpeas, and water to a simmer in a medium saucepan over medium heat. Turn off heat and mash some of the beans (about 1/2 cup) against the side of the pot.
  2. Stir in the garlic, lemon juice, cumin, and black pepper.
  3. Transfer the beans to 1 large or 4 small serving dishes; drizzle on the olive oil and arrange the tomato, onion, and parsley decoratively on top.
  4. Serve with lemon wedges to squeeze on top.
Foul Mudammas 2

Variations on Foul Mudammas

  • You can skip the chickpeas and use double the amount of fava beans.
  • Add some spicy heat with 1 or 2 minced jalapenos added at the same time as the garlic. Garnish with sliced jalapeno. Or add cayenne pepper instead!
  • Make it smoky with up to 1/2 teaspoon of smoked paprika.

Tips for Making Ful Mudammas

  • If you prefer, you can use dried fava beans (instead of canned) to make Ful Medames. Cook the beans before making this recipe, and then proceed with the recipe the same way. (But note that using canned beans is a big time-saver, and this recipe doesn’t suffer for it!)
  • Don’t forget to mash a few of the beans because that’s what makes this dish so creamy. I like to mash about 1/2 a cup or so, and then give it a good stir.
  • Serve this piping hot.
ful medamas graphic

Foul Mudammas FAQs

What is Ful Medames?

Ful Medames, also transliterated Foul Mudammas or Foule Mudammes, is a dish of stewed fava beans topped with a few vegetables and a drizzle of olive oil.

It’s a common meal in Egypt (most notably breakfast), and it’s also eaten in other areas of the Middle East.

You can read more about Ful Medames on Wikipedia.

Are Butter Beans and Fava Beans the Same?

No, these are different types of beans. Another name for butter beans is lima beans, and another name for fava beans is broad beans.

Both types of beans have a similar shape and color when cooked. However, they do have some notable differences:

  • The seed location is the middle of lima beans, and at one end of fava beans.
  • Lima beans have a soft, starchy texture, and fava beans are much firmer.
Foul Mudammas 4

Is Ful Mudames Healthy?

This is a very subjective question, and will likely vary by person. It’s a vegan meal with a decent source of plant-based protein, fiber, and nutrients.

Here is the Nutrition Information for 1 Serving of Ful Medames:

  • 318kcals
  • 34g carbohydrates
  • 12g protein
  • 17g fat
  • 10g fiber
ful mudammas

A Middle Eastern-Themed Food Blogger Collaboration

I was recently thrilled when the very talented Ksenia of Immigrant’s Table reached out to me with an idea to collaborate on a post.

Israeli Green Shakshuka by Immigrant's Table

Ksenia is a poignant writer, gifted photographer, and healthy recipe developer. Her recipes are innovative, inspirational, and insightful. To name just a few of my favorites, check out her beautiful Russian Korean-Style Kohlrabi Salad with Apples, Radishes, and Spicy Salad Topper, Roasted Cauliflower Steaks on Spicy Sweet Potato Puree, and Middle Eastern Spiced Butternut Squash Pickles.

Breakfast Spread by Immigrant's Table

The image of Israeli Green Shakshuka and the image of the Shakshuka breakfast spread are courtesy of Ksenia Prints from Immigrant’s Table.

As Ksenia and I were talking over email, our mutual love of Middle Eastern food stood out as a common thread between us. We decided to go with that as our theme, choosing to each share a Middle Eastern-inspired breakfast spread. She made an absolutely stunning Israeli Green Shakshuka, which is vibrant and perfect for spring.

Both of our recipes are vegetarian, but they’re completely different in flavor, showcasing the true range of Middle Eastern cuisine. Our dishes are both healthy and nourishing. They are total comfort food that work well beyond breakfast, for any meal of the day.

More Delicious Middle Eastern Recipes to Try

  • Shish Tawook (Middle Eastern Grilled Chicken Skewers)
  • Toum (Midlde Eastern Garlic Sauce)
  • Arabic Breakfast
  • Red Lentil Soup
egyptian foul mudammas recipe

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

ful medamas egyptian fava beans featured image

Ful Medames

By: Faith Gorsky
Foul Mudammas or Ful Medames (Egyptian Fava Beans) is a creamy, rich, and hearty recipe that’s brightened with a generous drizzle of peppery olive oil, fresh vegetables, and herbs. It’s a traditional breakfast dish in Egypt and the Levant area of the Middle East, and it’s typically served as part of a spread along with fresh vegetables and flatbread.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Course Breakfast, Vegetarian Main Course
Cuisine Egyptian, Middle Eastern
Servings 4 servings
Calories 318 kcal

Ingredients
 
 

  • 2 cloves garlic crushed
  • 1/2 teaspoon salt
  • 15 ounce can fava beans sometimes called broad beans or foul mudammas, with liquid
  • 15 ounce can chickpeas rinsed and drained
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 small tomato diced
  • 1/2 small onion minced
  • 4 tablespoons minced fresh parsley leaves
  • 4 tablespoons olive oil
  • 1 lemon wedged

Instructions
 

  • Crush the garlic in a mortar and pestle with the salt.
  • Bring the fava beans (with liquid), chickpeas, and water to a simmer in a medium saucepan over medium heat. Turn off heat and use the back of a spoon to mash some of the beans (about 1/2 cup) against the side of the pot.
  • Stir in the garlic, lemon juice, cumin, and black pepper.
  • Transfer the beans to 1 large or 4 small serving dishes; drizzle on the olive oil and arrange the tomato, onion, and parsley on top in a decorative way.
  • Serve with lemon wedges to squeeze on top.

Faith’s Tips

  • Recipe Inspiration: This recipe is from my cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; 2012).

Nutrition

Nutrition Facts
Ful Medames
Amount Per Serving
Calories 318 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Sodium 1076mg47%
Potassium 583mg17%
Carbohydrates 34g11%
Fiber 10g42%
Sugar 2g2%
Protein 12g24%
Vitamin A 633IU13%
Vitamin C 29mg35%
Calcium 93mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
ful medamas recipe pin

This post was first published on An Edible Mosaic on June 8, 2015. I updated it with more information on August 27, 2021.

Filed Under: Arabic and Middle Eastern, Gluten Free, Vegan, Vegetarian Tagged: Egyptian Fava Beans, Foul Mudammas, Ful Medames

Comments

  1. Naomi says

    May 26, 2022 at 12:10 pm

    5 stars
    This was the exact right taste! Thank you.

    Reply
  2. Sonny Tristan says

    February 6, 2022 at 11:34 am

    Retired from Aramco in Saudi. They had a dish almost like Foul’s except it was more reddish in color and had squashed tomatoes and onions and oil on top. Also ate with stone oven Arabic bread. Please tell me the name of this other dish
    Shukran
    Sonny

    Reply
  3. Elizabeth says

    August 27, 2021 at 10:32 pm

    5 stars
    Even without your exquisite photography, Faith, the wonderful experiences and warm memories that you share, paint a beautiful picture of the food you’re showing people how to make!
    I remember years ago, you said that in the Middle East, food is so much more than just food – it’s the very core of their cultural interaction. The proverbial glue holding them together! How wonderful, to see such an important aspect of Middle Eastern life brought so poignantly to life on your blog!

    Reply
  4. the kiddd says

    August 25, 2021 at 4:03 pm

    This is a fabulous dish and easy to make. If you want to make it better peel the beans and it turn this meal into something off the charts. just makes the beans so tender. Totally off the chart.

    Reply
  5. Annie @ Annie's Noms says

    June 15, 2015 at 1:08 pm

    Oooh this looks delicious! So colourful!

    Reply
  6. Steph @ Steph in Thyme says

    June 15, 2015 at 11:47 am

    What a stunning dish, and thank you for the information about Ramadan. I had a wonderful fava bean dish in Greece a few years ago, so warm and full of flavor. I need to try this dish, the flavor profile is right up my alley. Simply divine.

    Reply
  7. Matt @ Plating Pixels says

    June 14, 2015 at 11:56 pm

    Ethnic dishes like this are so intriguing. Sounds like a hearty and healthy vegan dish! I don’t normally cook vegan but would totally go for this.

    Reply
  8. Becca @ Crumbs and Chaos says

    June 14, 2015 at 9:44 pm

    The flavors of this amazing dish make me want to drool all over my keyboard :) YUM!

    Reply
  9. Brandon @ Kitchen Konfidence says

    June 14, 2015 at 8:33 pm

    I’m sure these flavors just jump right off the plate. I wish I was eating this for dinner tonight!

    Reply
  10. Christina @ Christina's Cucina says

    June 14, 2015 at 10:23 am

    Love these shots, and of course, I’d love to be right in front of that table eating everything on it, too! Such a lovely, and healthy dish…how could anyone not enjoy this?

    Reply
  11. Joanne says

    June 13, 2015 at 4:07 pm

    I have a deep respect for anyone who observes Ramadan to its completion…it is no easy task especially when you live in a society where the majority of people aren’t observing. I’m sure it’s much easier when everyone you know is also fasting. Love the sound of this dish. Fava beans sound so good!

    Reply
  12. Laura @ Family Spice says

    June 12, 2015 at 6:39 pm

    We Persians love our fava beans, too. What a beautiful platter you have put together. This looks incredible to eat whether you are breaking a fast or not!

    Reply
  13. Cynthia/What A Girl Eats says

    June 12, 2015 at 4:45 pm

    What a gorgeous looking spread! i want to dive right in!

    Reply
  14. Eileen says

    June 9, 2015 at 12:20 pm

    This sounds fantastic! Every time I’ve had “foul,” it’s been whole beans in an herby vinaigrette, so this is super interesting and different! (Clearly “foul” just means “fava beans” or even “beans,” huh.) Definitely going to give it a try!

    Reply
  15. [email protected] says

    June 8, 2015 at 10:42 pm

    Absolutely delicious, love the simplicity of your recipe and the flavors!

    Reply
  16. jenna @ just j.faye says

    June 8, 2015 at 9:58 pm

    Faith, this looks delicious! Your photos are gorgeous and I enjoyed reading a little about Ramadan. Thanks for sharing!

    Reply
  17. Kiano says

    June 8, 2015 at 5:38 pm

    This whole spread looks delicious & nutritious, but I CANNOT ignore this amazing food styling. Brava!

    Reply
  18. Jerry says

    June 8, 2015 at 2:57 pm

    Yes, please. I’ll take mine served in a five gallon bucket. this looks freaking amazing! I also love fava beans, but this is the fist time I’ve seen this recipe. will be trying it next week!

    Reply
  19. Christina @ but i'm hungry says

    June 8, 2015 at 1:54 pm

    Wow, this sounds wonderful… any tips on making this with fresh favas? I have some I found at the market last week that I’m looking for a special use for… this just might be it!

    Reply
    • Faith says

      June 9, 2015 at 2:06 pm

      Christina, You could definitely do fresh favas with the same flavors going on in this dish! Just remove the beans from their pods, blanch them for about 2 minutes, plunge into an ice bath, slip off the skins, and then saute the beans in olive oil with garlic for 3 to 5 minutes. Once done, add a squeeze of fresh lemon and any chopped herbs you like!

      Reply
  20. Marissa | Pinch and Swirl says

    June 8, 2015 at 12:36 pm

    Faith, thank you for this! What a tender and admirable explanation of Ramadan. I’m happy to better understand what it’s all about.

    I haven’t made a dish like this before, but I love everything about it. It looks delicious and looks like it would be fun to share with friends and family. xo

    Reply
  21. Becky Winkler (A Calculated Whisk) says

    June 8, 2015 at 8:21 am

    This sounds great (and that whole Friday morning breakfast spread sounds beyond amazing). Glad to discover Ksenia’s blog, too!

    Reply
  22. Rosa says

    June 8, 2015 at 4:56 am

    Scrumptious and perfect with flatbread.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. Our 60+ BEST Mediterranean Recipes – The Kitchen Community says:
    April 15, 2022 at 7:32 am

    […] 31. Foul Mudammas […]

    Reply
  2. At the Immigrant's Table: Green shakshuka + Israeli breakfast says:
    December 11, 2018 at 11:35 am

    […] a Middle Eastern-inspired breakfast spread. As expected, Faith blew me away with her recipe for Foul Mudammas, a filling, vibrant and unexpected breakfast bean-and-egg dish. Her entire breakfast table looks so […]

    Reply
  3. At the Immigrant's Table: Homemade labaneh balls says:
    December 8, 2017 at 1:05 pm

    […] Faith from An Edible Mosaic and I decided to pair up and make the ultimate Middle Eastern breakfast spreads, I knew that just […]

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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