Ful Medames

Nutrition · per serving

Steps

1. 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.

   400 g cooked fava beans, drained2 cloves (10 g) garlic, finely minced120 g tomato, small diced15 g flat-leaf parsley, finely chopped30 ml lemon juice
2. 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.

   400 g cooked fava beans, drained120 ml water
3. 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.

   2 cloves (10 g) garlic, finely minced1 tsp (2 g) ground cumin1/2 tsp (3 g) fine salt1/4 tsp (0.5 g) black pepper30 ml extra-virgin olive oil
4. 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.

   30 ml lemon juice
5. 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.

   120 g tomato, small diced15 g flat-leaf parsley, finely chopped30 ml extra-virgin olive oil

Origin & History

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.