Ful Medames
Ful Medames is a comforting bowl of tender fava beans gently mashed with garlic, cumin, lemon, and olive oil until rich and fragrant. Fresh tomato and parsley on top add brightness and contrast, making the dish both hearty and lively.
Ingredients
Bean stew
- 400 gcooked fava beans, drained
- 120 mlwater
- 2 cloves (10 g)garlic, finely minced
- 1 tsp (2 g)ground cumin
- 1/2 tsp (3 g)fine salt
- 1/4 tsp (0.5 g)black pepper
- 30 mlextra-virgin olive oil
- 30 mllemon juice
Fresh topping
- 120 gtomato, small diced
- 15 gflat-leaf parsley, finely chopped
Instructions
- 1
Drain the fava beans if needed. Mince the garlic, dice the tomato, chop the parsley, and squeeze the lemon juice so everything is ready before cooking.
- 2
Put the fava beans and water in a small saucepan over medium heat. Simmer for 5-6 minutes, stirring occasionally, until the beans are heated through and begin to soften.
- 3
Add the garlic, ground cumin, salt, black pepper, and half of the olive oil. Cook for 2 minutes, then lightly crush about one-third to one-half of the beans with a fork or potato masher. Leave some whole for texture; the mixture should be thick but spoonable. Add a splash more water only if it looks dry.
- 4
Turn off the heat and stir in the lemon juice. Taste and adjust with a little more salt or lemon if needed; the flavor should be bright, garlicky, and earthy.
- 5
Spoon the ful into two bowls or onto a shallow serving plate. Scatter over the diced tomato and parsley, then drizzle with the remaining olive oil. Serve warm, ideally with warm flatbread or fresh vegetables on the side.
Nutrition per serving
Notes
- •Using cooked or canned fava beans keeps this beginner-friendly and within 30 minutes; if the beans are canned, rinse them well for a cleaner flavor.
- •For a more traditional texture, mash only part of the beans so the dish stays rustic rather than fully smooth.
- •A pinch of chili or a few slices of radish can be added at serving, though the core Lebanese-style seasoning is lemon, garlic, cumin, and olive oil.
- •Serve with pita, cucumbers, olives, or eggs if you want to make it more substantial for a flexitarian meal.
Background
Ful Medames is one of the oldest bean dishes in the Arab world and is widely eaten across the Levant, including Lebanon, especially for breakfast. In Lebanese homes and cafés, it is often seasoned simply with lemon, garlic, cumin, and good olive oil, then finished with fresh herbs and vegetables. Its enduring popularity comes from its simplicity, nourishment, and adaptability.
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