Foul Medames, Ful
Description
Sunday mornings in our home were never complete without a hearty bowl of foul mudammas. I still remember waking up to the comforting smell of slowly cooked fava beans drifting from the kitchen, a familiar aroma that always made breakfast feel special. Soon, the table would be covered with bowls of juicy tomatoes, fresh parsley, fragrant mint, sliced onions, and crunchy pickles, all served alongside warm Lebanese bread. Everyone could dig in, tearing off pieces of bread to scoop up the creamy beans and enjoy them with fresh vegetables and a drizzle of olive oil. It was a simple yet wonderful breakfast, filled with flavor, family memories, and the warmth of Lebanese food traditions.
Ingredients
- 2 cups dried fava beans with skins
- 5 cups water plus extra for soaking if needed
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon ground cumin
- 8 garlic cloves minced
- ½ teaspoon baking soda for soaking
- Extra-virgin olive oil for drizzling before serving
- Cayenne pepper optional, but recommended for a spicy kick
- To Serve
Serve with a colorful spread of diced tomatoes, fresh mint sprigs, sliced onions, pickles, and sliced radishes.
Instructions
- There are several varieties of fava beans, but the ones traditionally used to make foul mudammas resemble pinto beans in shape and have a firm texture and distinctive flavor. For the best results, I recommend using small or mini dried fava beans, as they cook beautifully and give the dish its characteristic taste and texture.
- Soak the fava beans in 6 cups of water with a pinch of baking soda for 15–20 hours. A longer soaking time helps rehydrate the beans and soften their skins, allowing them to cook more evenly and become tender.
- Rinse and drain the beans under cold running water. Transfer them to a medium-sized pot and cover with 5 cups of fresh water. Bring to a boil over high heat, skimming off and discarding any white foam that rises to the surface.
- Cover the pot and simmer over low heat for 2–3 hours, or until the fava beans are completely tender and the cooking liquid has thickened slightly. Check the beans occasionally, and if the liquid begins to evaporate too much, add ½ cup of boiling water at a time. Continue cooking until the beans are soft and creamy. The final consistency should resemble a thick soup.
- Remove the pot from the heat and season the foul with salt, fresh lemon juice, ground cumin, and minced garlic. Mix well to combine, adjusting the seasonings to taste.
- Lightly mash the fava beans using a mortar or potato masher, leaving some beans whole for texture. Transfer to a large serving bowl and drizzle generously with extra-virgin olive oil before serving.
- Garnish with diced tomatoes, sliced radishes, fresh mint leaves, and pickles. Serve warm with pita bread for scooping up the delicious foul mudammas.
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