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Breakfast

Ful Medames Ammani

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10 min
Prep
10 min
Cook

Ingredients

  • 400 g (2 cups) cooked or canned fava beans, drained (14 oz)
  • 2 tbsp olive oil, plus extra for serving
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 2 tbsp lemon juice (about 1 lemon)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tomatoes, diced
  • 2 tbsp fresh parsley, chopped
  • 1 green chilli, finely chopped (optional)
  • 4 large eggs, boiled (optional topping)
  • 4 pieces flatbread, to serve

Method

  1. Warm the fava beans gently in a saucepan with 4 tbsp of their liquid over medium-low heat, about 5 minutes.
  2. Mash roughly with a fork or potato masher, leaving some beans whole for texture.
  3. Stir in the crushed garlic, cumin, salt and pepper, and cook for 2 minutes until fragrant.
  4. Remove from heat and stir through the lemon juice and olive oil.
  5. Spoon into bowls and top with diced tomato, parsley, and chilli if using.
  6. Serve warm with boiled eggs on the side and flatbread for scooping.

Introduction: Ful medames is a slow-simmered fava bean stew eaten across the Levant and Egypt, but the Amman version leans on cumin, garlic, and a generous pour of olive oil, often served alongside boiled eggs and pickles at neighbourhood breakfast houses.

Cultural Background: Ful medames is a slow-simmered fava bean stew eaten across the Levant and Egypt, but the Amman version leans on cumin, garlic, and a generous pour of olive oil, often served alongside boiled eggs and pickles at neighbourhood breakfast houses. In Jordan it is a working-class breakfast staple, sold from small stalls opened before sunrise for labourers and students alike.

Tips: For a silkier texture, mash the beans while still warm. A splash of the reserved bean liquid loosens the stew if it thickens too much on standing.

Variations: Some Amman households add a spoon of tahini for richness, or top with diced boiled potato. A spicier version stirs in harissa instead of fresh chilli.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently in a saucepan over low heat with a splash of water, stirring often, for about 4 minutes.

FAQs:

Q: Can I use dried fava beans?

A: Yes, soak overnight and simmer for 60-90 minutes until soft before proceeding.

Q: Is this dish vegan?

A: Yes, without the egg topping it is fully vegan.

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