Breakfast
Lebanese Foul Medames
Ingredients
- 400 g (2 cans) cooked fava beans, drained
- 3 cloves garlic, crushed
- 60 ml (1/4 cup) fresh lemon juice
- 45 ml (3 tbsp) extra virgin olive oil
- 5 g (1 tsp) ground cumin
- 5 g (1 tsp) salt
- 1 medium tomato, diced
- 1 small onion, finely diced
- 15 g (1/4 cup) chopped fresh parsley
Method
- Warm the fava beans with a splash of water in a saucepan over medium heat for 8 minutes.
- Lightly mash about half the beans with a potato masher, leaving the rest whole for texture.
- Stir in garlic, cumin and salt, cooking for 2 minutes.
- Remove from heat and stir through lemon juice and olive oil.
- Transfer to a serving bowl and top with diced tomato, onion and parsley.
- Serve warm with flatbread for scooping.
Introduction: A slow-simmered fava bean stew seasoned with garlic, lemon and cumin, foul medames is a beloved communal breakfast across Lebanon, often shared straight from the pot with warm bread.
Cultural Background: A slow-simmered fava bean stew seasoned with garlic, lemon and cumin, foul medames is a beloved communal breakfast across Lebanon, often shared straight from the pot with warm bread.
Tips: Add the lemon juice off the heat to keep its brightness. A pinch of chili flakes adds a nice kick if desired.
Variations: A vegan version is naturally achieved as written. Some households add a soft-boiled egg on top for a richer breakfast.
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.
FAQs:
Q: Can I use dried fava beans?
A: Yes, soak overnight and simmer for 1.5-2 hours until tender before proceeding.
Q: Is foul medames gluten-free?
A: Yes, the stew itself is gluten-free; serve with gluten-free flatbread if needed.
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