Ful Medames

Slow-cooked fava beans mashed with lemon, garlic, and cumin, then drowned in olive oil — ancient, sustaining, and deeply comforting, the breakfast of the Lebanese South and half of the Arab world.

Also known as foul medames

Ingredients

• 400 grams dried small fava beans
• 4 crushed garlic cloves
• 4 tablespoons fresh lemon juice
• 1½ teaspoons ground cumin
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• ¼ cup chopped fresh flat-leaf parsley
• 1 finely chopped fresh red or green chili
• 1 finely diced, for garnish ripe tomato

Method

1. If using dried beans: soak overnight in cold water. Drain, then simmer in fresh water for 1.5–2 hours until completely tender. Drain, reserving ½ cup cooking liquid.
2. If using canned beans: drain and rinse, warm in a saucepan with a splash of water.
3. In a separate small pan, warm olive oil over low heat. Add garlic and cook for 1–2 minutes until fragrant and just beginning to turn golden. Add cumin and stir for 30 seconds.
4. Add cooked fava beans to the pan with the garlic oil. Using the back of a wooden spoon or a potato masher, roughly crush about half the beans — you want a chunky, porridge-like texture, not a smooth purée.
5. Add lemon juice, salt, and a few tablespoons of reserved cooking liquid (or water). Stir over low heat until thick and scoopable.
6. Transfer to a wide shallow bowl. Drizzle generously with additional olive oil, scatter diced tomato, parsley, and fresh chili over the top.
7. Serve immediately with warm pita and raw onion slices on the side.

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