This delicious ful medames recipe (also called foul mudammas and foule mudammes) is filling, comforting, rich, and delicious.
Ful medames is a fabulous dish of creamy fava beans, onions, and spices that are simmered until tender and then blended.
Serve it with warm, toasty pita bread and cut veggies for a delicious meal. It will be welcomed on any breakfast table!
What is Ful Medames?
Ful medames is a staple, comfort food served across the Middle East and North Africa (especially in Egypt) often eaten for breakfast. It's a blend of fava beans (also called broad beans), onion, garlic, oil, and cumin.
Multiple countries, and even some cities, have their own versions of ful. Sometimes a heavier spice mixture with turmeric, cardamom, and ginger is added and some folks serve it with lemon juice and fresh mint.
This recipe is a standard Egyptian take on ful, but can be added to in a number of ways.
Here's what you'll need to make this fantastic ful mudammas breakfast recipe.
- Fava Beans (I use canned beans)
- Garlic Cloves
- Red Onion
- Fresh Water
- Extra Virgin Olive Oil
See the recipe card for quantities.
You'll also want some garnish and something to serve it with. Ful can be topped with toasted nuts, fresh parsley, tomatoes, mint, green onions, or a dollop of hummus.
We like to serve warm pita bread and fresh veggies, like cut cucumbers, for dipping.
Heat a large pot or dutch oven over medium heat. Add the olive oil and once it's hot add the onion. Sauté the onion for 7 to 8 minutes or until it starts to brown and caramelize. Add the garlic and sauté for 30 seconds.
Add the cumin, salt, and pepper to the pot and stir for 30 seconds until the spices are fragrant.
Add the fava beans and water, increase the heat and bring to a low boil.
Then reduce to low heat and simmer for 20 minutes, until the cooking liquid has mostly boiled down.
Remove the pot from the heat and allow it to cool slightly.
Blend the bean mixture with a blender, immersion blender, or food processor until it's mostly broken down but still slightly chunky.
You can also use a potato masher to break down the beans if you'd like to keep it all in one pot.
Serve with optional fresh herbs, a sprinkling of sea salt, more olive oil, or other desired toppings like cut cherry tomatoes or feta cheese.
Toast some pita bread for dipping.
More Middle Eastern Recipes You'll Love
If you like eating Arabic food or love Mediterranean flavors, here are some other recipes we think you'll like.
- Chopped Middle Eastern Salad - a fresh and bright chopped vegetable salad that's an easy side dish or light lunch.
- Shakshouka Recipe - a tomato and poached egg dish that is brunch goals.
- Muhammara (Syrian Red Pepper Dip) - a lightly spicy red pepper and walnut dip that is a family favorite.
- Dukkah Spice Mix - an awesome spice and chopped nut blend that can be used as a topping for dips, salads, and avocado toast.
- Cilbir (Turkish Eggs in Yogurt) - poached eggs with a chili butter sauce on top of herby yogurt.
This recipe will keep in the refrigerator for up to 4 days when stored in an airtight container.
You can also freeze ful medames for up to 6 months in a freezer-safe container.
Tips for Making this Recipe
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Using dried fava beans - you can swap the cans of fava beans for dried fava beans if you'd like. Soak one cup of dry fava beans overnight in cold water (cover in 2 inches of water), drain them, and use them in the recipe. You can also cook them in a pressure cooker on high for 30 minutes (cover them in plenty of water).
Slow cooker version - if you'd prefer to make this recipe in a slow cooker, simply add all the ingredients and cook on low for 6 to 8 hours and then blend/blitz the mixture.
More topping ideas - this recipe is also delicious with several squeezes of fresh lemon juice or a handful of crumbly feta cheese. If you'd like more protein, add some slices of hard-boiled eggs. If you like a little heat, add a spicy chili peppers sauce or some hot sauce.
- 1 tablespoon olive oil
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- ⅓ teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans fava beans, drained and rinsed
- 1 ½ cups water
- Optional - cherry tomatoes, sliced cucumbers, pita bread
- Heat a large pot or dutch oven over medium-high heat. Add the olive oil and once it's hot add the onion. Sauté the onion for 7 to 8 minutes or until it starts to brown and caramelize. Add the garlic and sauté for 30 seconds.
- Add the cumin, salt, and pepper to the pot and stir for 30 seconds until the spices are fragrant.
- Add the fava beans and water, increase the heat and bring to a low boil, then reduce to a simmer for 20 minutes.
- Remove the pot from the heat and allow to cool slightly before blending the bean mixture with a blender, immersion blender, or food processor until it's mostly broken down but still slightly chunky.
- Serve with optional fresh herbs, a sprinkling of sea salt, more olive oil, or other desired toppings like cut cherry tomatoes or feta cheese. Toast some pita bread for dipping.
Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 668mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 4g