I am a bit obsessed with fava beans lately. They are a crucial ingredient in Middle-Eastern cuisine, and you can make so many great dishes with them. One stands out as the most famous, and for a reason: Ful medames, the hearty and comforting fava bean stew. The simple dish can be eaten as a breakfast or the main course and is absolutely delightful.
What is Ful Medames:
Ful medames, otherwise also referred to as fūl mudammas or simply fūl, is a cooked stew out of fava beans. Usually, fūl is prepared with olive oil and cumin, but other spices and ingredients also find their way into the dish. A variety of interpretations exist depending on the region, as ful medames is eaten across the Middle East and parts of Africa. The interpretation of ful mesdames I am sharing today is probably a bit untraditional, as I am including shallots and cherry tomatoes. It tastes delicious though, so enough talking, and let’s get started.
Ingredients you need for Fūl:
As the base ingredient, you need fava beans. I like to get canned precooked beans because they otherwise take incredibly long to cook to softness. Next to the beans, you will need cherry tomatoes, shallots, and garlic. Furthermore, lemon juice, olive oil, salt & pepper, and cumin give the stew its distinct and delicious taste.
How to make Ful Medames:
Firstly, rinse and drain your fava beans using a sieve. Peel your shallots, wash the tomatoes, and chop them both into cubes. Next, mince the garlic. Add a generous splash of olive oil to your pot, and start sautéing the shallots together with the tomatoes and garlic. After 10 minutes, add the fava beans, water, and spices, and allow to simmer for 15 more minutes. The fava beans should be soft and easily mashable. Lightly mash the beans to your desired consistency using a spatula. I like a thick stew with lots of whole fava beans remaining. Turn off the heat, add the lemon juice and some more olive oil, and combine.
Plate the hot stew in a bowl or on a plate, and dress to your liking. I used some remaining tomatoes and the white part of a scallion for a nice garnish, as well as some cracked black pepper and olive oil.
I hope you enjoy this dish as much as I do! You can eat the fūl as a breakfast, as part of a meze, or as a main course.
- Talking about fava beans: This fava bean spread is strong competition for your favourite hummus.
- Ready for another Levantine breakfast: This simple, protein-packed hummus fatteh will blow your mind.
Some more Meze Ideas:
- This hummus is creamy and delightful!
- Baba ganoush is always a hit.
- Muhammara, the sweet and spicey paprika walnut dip, can’t miss!
- Harak osbao is such a comfort food!
- Some refreshing tabbouleh can’t miss.
Ful Medames
Course: Meze, BreakfastCuisine: LevantineDifficulty: Easy2
servings10
minutes20
minutesIngredients
275g drained fava beans (canned
)100ml water
12 cherry tomatoes
2 shallots
1 tbsp minced garlic
5 tbsp olive oil
2 tbsp lemon juice
1 tsp cumin
Salt & pepper to taste
Optional: 2 cherry tomatoes and scallion for garnish
Directions
- Firstly, rinse and drain your fava beans using a sieve. Peel your shallots, wash the tomatoes, and chop them both into cubes. Next, mince the garlic.
- Add a generous splash of olive oil to your pot, and start sautéing the shallots together with the tomatoes and garlic. After 10 minutes, add the fava beans, water, and spices, and allow to simmer for 15 more minutes.
- Lightly mash the beans to your desired consistency using a spatula. Turn off the heat, add the lemon juice and some more olive oil, and combine.
- Plate the hot stew in a bowl or on a plate, and dress to your liking. You can use more tomatoes and the white part of a scallion for garnishing, as well as cracked black pepper and olive oil.