Ful Shami (Aleppo-Style Fava Beans)
The Quirky Foodster Team
Ingredients
- Canned or cooked fava beans, drained — 400 g (14 oz)
- Garlic, crushed — 3 cloves
- Lemon juice — 30 ml (2 tbsp)
- Olive oil, plus extra for serving — 45 ml (3 tbsp)
- Ground cumin — 1 tsp
- Salt — 1/2 tsp
- Chili flakes (optional) — 1/4 tsp
- Chopped fresh parsley — 2 tbsp
- Tomato, diced, for garnish — 1
Method
- Warm the fava beans in a saucepan over medium heat with a splash of water for 8-10 minutes until softened.
- Add the garlic, lemon juice, cumin and salt, then mash roughly with a potato masher, leaving some texture.
- Stir in half the olive oil and simmer gently for 2-3 minutes to bring the flavours together.
- Spoon into a serving bowl, drizzle with the remaining olive oil, and scatter with parsley, tomato and chili flakes.
- Serve warm with fresh flatbread for scooping.
Introduction: Ful shami is a cornerstone of the Syrian breakfast table, eaten from Damascus to Aleppo with warm khubz for scooping.
Cultural Background: Ful shami is a cornerstone of the Syrian breakfast table, eaten from Damascus to Aleppo with warm khubz for scooping. Slow-simmered fava beans are mashed with garlic, lemon and cumin, then finished with olive oil — a dish rooted in the everyday rhythm of Syrian mornings and shared family tables.
Tips: A short soak of dried fava beans overnight gives the best texture if you’re not using canned. A squeeze of extra lemon just before serving brightens the dish.
Variations: Add a soft-boiled egg on top for a heartier breakfast. Stir in a spoonful of tahini for a creamier, nuttier version.
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.
FAQs:
Q: Can I use dried fava beans instead of canned?
A: Yes — soak overnight and simmer for about 1 hour until tender before proceeding.
Q: Is ful shami always vegan?
A: Yes, as long as no butter or ghee is added; olive oil is traditional.
- Canned or cooked fava beans, drained — 400 g (14 oz)
- Garlic, crushed — 3 cloves
- Lemon juice — 30 ml (2 tbsp)
- Olive oil, plus extra for serving — 45 ml (3 tbsp)
- Ground cumin — 1 tsp
- Salt — 1/2 tsp
- Chili flakes (optional) — 1/4 tsp
- Chopped fresh parsley — 2 tbsp
- Tomato, diced, for garnish — 1
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