Ful Mudammas

Mashed fava beans topped with fresh diced tomatoes and parsley in a rustic bowl.

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.

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Course: Breakfast

Cuisine: Middle Eastern

Keyword: ful, ful mudammas

Prep Time: 5

Cook Time: 7

Total Time: 12

Servings:

Calories: 157kcal

Author: Lola Jay

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

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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

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