Recipe
Foul Medames (Ful Mudammas)
Slow-cooked fava beans seasoned with cumin, garlic and lemon, then finished with olive oil for a nourishing Middle Eastern breakfast or light lunch.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Tip the drained fava beans into a saucepan with 150ml water, the garlic, cumin and 1 tablespoon of the olive oil. Bring to a gentle simmer over a medium-low heat.
Cook for 15–20 minutes, stirring occasionally, until the beans are very tender and the liquid has reduced slightly. Mash roughly with the back of a spoon, leaving some beans whole for texture.
Stir in the lemon juice and taste for seasoning. Add a splash of water if the beans are too thick, or simmer for another minute if they are loose.
Spoon into warm bowls and finish with the remaining olive oil. Serve with chopped tomato, cucumber and warm flatbreads.
Notes
For a richer breakfast, top each bowl with a boiled egg or a spoonful of thick yoghurt.
If using dried fava beans, soak and cook them until completely tender before starting this method.
About this recipe
Foul medames is a simple, deeply savoury dish of tender fava beans with the bright flavours of lemon, garlic and cumin. A generous drizzle of extra virgin olive oil brings the bowl together without masking the beans.
Serve it warm with flatbreads, chopped tomato and cucumber, or a boiled egg for a filling breakfast, brunch or light lunch. Tinned fava beans keep the recipe practical while a short simmer gives them a softer, more cohesive texture.
