Ful Mudammas—also spelled foul medames—is more than just a healthy breakfast; it’s a dish steeped in history and heart. This simple stew of creamy fava beans, garlic, lemon, and olive oil has fed millions from the kitchen tables of families in Egypt to the street vendors in the streets of Cairo.
While living in Egypt, this became a daily craving during pregnancy. There’s just something about the way it hits—rich, earthy, garlicky, and bright with fresh lemon juice. It’s a cherished tradition that’s surprisingly easy to recreate at home with pantry staples like cans of fava beans or even dried fava beans if you want to go the slow, traditional recipe route.
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Why You’ll Love This Recipe
Fast, filling & budget-friendly – Big flavor, small grocery bill. We love to see it.
Made with simple ingredients – You probably already have everything on hand. If you’ve got a can of fava beans, you’re halfway there.
Plant-based powerhouse – Packed with protein and fiber, and it actually keeps you full. Not just a side dish—this one holds its own.
Talking about plant based, everyone loves Hummus, but have you tried my husband's Creamy Garlic Hummus Family recipe?
Naturally vegan, endlessly flexible – Top it with hard-boiled eggs, crumbled feta, or fresh herbs. It’s a choose-your-own-adventure situation.
Meal-prep magic – Make it on the stovetop or prep ahead and store in an airtight container. It’s the kind of meal that only gets better with time.
Ful Mudammas Video
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Ingredient Notes & Tips
Fava beans (canned): The main ingredient of ful. Cans of fava beans are the quick route, but dry fava beans or fresh fava beans soaked in cold water overnight is the traditional recipe. Either way, you’re getting that creamy, protein-packed base.
Garlic: Use as much garlic as your heart can handle (we're generous here). Grated or crushed garlic is sautéed in oil to form the foundation of the dish.
Ground cumin + red pepper flakes + smoked paprika: These spices bring smoky warmth and a gentle kick. Add chili peppers to taste—it’s all about personal preference.
Fresh lemon juice or lime juice: Acidity is key! It lifts the flavor of the beans and balances the richness of the oil.
Extra virgin olive oil: Used both for cooking and drizzling. Go for good quality olive oil—it makes a difference in the final dish. If you're new to cooking with olive oil, this olive oil guide will help you shop with confidence.
Fresh parsley: Classic finishing touches. Adds freshness and a little bite.
Optional toppings: Add hard-boiled eggs, chopped tomatoes, soft cheese, cucumber salad, or avocado. It's a great addition for extra protein and texture.
💡 Pro Tip: Batch prep it for an easy and quick breakfast!
Ful Mudammas Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Sauté garlic in extra virgin olive oil over medium heat for 30 seconds.
Step 2: Add cumin, paprika, and chili flakes. Bloom until fragrant.
Step 3: Stir in fava beans with some of their liquid. Season with salt and black pepper.
4: Gently mash with a fork or potato masher, keeping some texture.
5: Stir in lemon or lime juice and drizzle more olive oil.
6: Top with fresh parsley, chopped tomatoes, or green onions, and hard-boiled eggs.
7: Serve with pita bread, tomato-cucumber salad, or whole grain toast.
Substitutions & Variations
Dried vs. canned – Got time? Use dried fava beans soaked overnight for that classic, hearty texture. In a rush? Canned fava beans will have you eating in 15 minutes flat. No judgment here.
Extra creamy – For that luxuriously smooth texture, blitz half in a food processor. (Pro tip: a little olive oil helps it glide.)
Add heat – Feeling spicy? Stir in chopped chili peppers or finish with a drizzle of harissa oil for smoky depth and warmth.
Eggs or cheese it up – In Egypt, it’s often served with hard-boiled eggs or soft cheese—the ultimate savory breakfast combo. Highly recommend.
FAQ
Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat with a splash of water or oil.
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⭐️ Recipe
Ful Mudammas
Ingredients
- 1 can fava beans reserve a little liquid
- 5 4-5 cloves garlic grated or crushed
- 3 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoon fresh lemon juice or lime juice
- Chopped tomato fresh parsley for topping
- Optional: hard-boiled egg soft cheese
- Warm pita bread or toast for serving
Instructions
- Heat 2 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the garlic and cook gently for about 30 seconds, just until fragrant—don’t let it brown.
- Stir in the cumin, paprika, and chili flakes and let the spices bloom for 30 seconds.1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon red pepper flakes
- Add the canned fava beans, including a few tablespoons of the liquid to help with texture. Season with salt and black pepper. Let it cook for 8 minutes on medium low heat.1 can fava beans, ½ teaspoon salt, ¼ teaspoon black pepper
- Use a potato masher or fork to mash the beans. Keep some whole for a rustic feel. If you prefer creamy fava beans, mash more thoroughly or blitz half in a food processor.
- Add the lemon or lime juice, and drizzle in another tablespoon of olive oil.2 tablespoon fresh lemon juice or lime juice
- Spoon into shallow bowls. Top with chopped tomatoes and fresh parsley. Finish with a final splash of oil and chili flakes.Chopped tomato
Olga says
This is by far my favorite breakfast. It's very filling for sure and that flavor cannot be beat!