Saudi Foul Medames

The Quirky Foodster Team

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Servings

Ingredients

Cooked or canned fava beans, drained — 400 g (2 cups)
Olive oil, plus extra for serving — 2 tbsp
Garlic Cloves, crushed — 3
Ground cumin — 1 tsp
Lemon juice — 2 tbsp
Salt — 1/2 tsp
Black pepper — 1/4 tsp
Tomatoes, diced — 2
Fresh parsley, chopped — 2 tbsp
Flatbread, to serve — 4 pieces

Method

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

Introduction: A hearty stewed fava bean breakfast dish, seasoned with garlic, lemon and olive oil.

Cultural Background: Foul medames, shared across the Levant and Arabian Peninsula, is a beloved Saudi breakfast staple, slow-simmered fava beans mashed lightly and dressed simply, often eaten with fresh flatbread.

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: Add a spoonful of tahini for richness; top with a boiled egg for a more substantial breakfast.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

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

Nutrition: Approx. 260 kcal, 12 g protein, 32 g carbohydrate, 10 g fat per serving.

FAQs:

Q: Can I use dried fava beans instead of canned?

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

Q: Is foul medames typically vegetarian?

A: Yes, it is naturally vegetarian and vegan as written, without the optional egg topping.