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Middle Eastern Ful Medames Breakfast served on a plate

Middle Eastern Ful Medames Breakfast

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Middle Eastern Ful Medames is a warm fava bean breakfast mashed with olive oil, lemon, and cumin. The key is gently simmering beans until tender but whole, then mashing them lightly while warm to create a creamy, chunky texture. This protein-packed dish is perfect for weeknight breakfasts, meal prep, or a budget-friendly brunch.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Breakfast, Main Dish
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 1 cup dried fava beans soaked overnight in cold water
  • 1 tablespoon olive oil extra virgin, for drizzling at serving
  • 2 tablespoons fresh lemon juice add off heat
  • 3 cloves garlic minced finely and rested 5 minutes before adding
  • 1 teaspoon ground cumin toasted seeds ground fresh preferred, or ground cumin
  • 0.5 teaspoon salt added in last 15 minutes of cooking
  • 2 tablespoons fresh parsley flat-leaf, chopped for garnish
  • 0.5 cup tomatoes diced for garnish
  • 0.25 cup onion diced for garnish
  • 1 chili pepper optional, chopped for garnish

Method
 

  1. Soak dried fava beans overnight in cold water covering them by 2 inches; discard soaking water and rinse beans before cooking.
    1 cup dried fava beans
  2. Simmer beans in fresh water over low heat at around 190°F for 60-90 minutes until they mash easily but still hold shape; add water as needed to keep beans covered.
    1 cup dried fava beans
  3. Add salt in the last 15 minutes of cooking and stir gently. Drain beans immediately when tender and reserve ¼ cup cooking liquid.
    0.5 teaspoon salt
  4. Mash beans gently while still warm to break up about half of them. Stir in minced garlic, ground cumin, fresh lemon juice, and a splash of reserved cooking liquid until creamy with chunks.
    3 cloves garlic, 1 teaspoon ground cumin, 2 tablespoons fresh lemon juice
  5. Drizzle olive oil over the beans and top with chopped parsley, diced tomatoes, onion, and optional chili pepper. Serve warm with extra lemon wedges on the side.
    1 tablespoon olive oil, 2 tablespoons fresh parsley, 0.5 cup tomatoes, 0.25 cup onion, 1 chili pepper

Notes

  • Soak dried beans overnight to reduce cooking time and soften evenly.
  • Simmer at low heat to keep beans intact and avoid mushiness.
  • Add salt late in cooking to prevent toughening the beans.

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