Ful Medames is incredibly filling, budget-friendly, and packed with plant-based protein and fiber. It’s a comfort food staple in Lebanese cuisine and can be made with pantry staples. The warm, creamy beans combined with zesty lemon and earthy olive oil create a rich and comforting flavor. It’s naturally vegan, gluten-free, and perfect for make-ahead meals or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked or canned fava beans (small or broad variety)
Garlic cloves, minced or crushed
Fresh lemon juice
Extra virgin olive oil
Salt
Ground cumin (optional)
Fresh parsley, chopped (for garnish)
Tomatoes, diced (optional)
Green onions or red onions, chopped (optional)
Tahini (optional)
Warm pita bread, for serving
Directions
If using canned fava beans, drain and rinse them. If using dried beans, soak overnight and cook until tender.
Place the beans in a saucepan and gently warm over medium heat. Add a splash of water if needed to loosen.
Lightly mash some of the beans with a fork or potato masher to create a chunky texture while leaving some whole.
Stir in minced garlic, lemon juice, and salt to taste. Add cumin if using.
Drizzle with olive oil and stir gently to combine. Adjust seasoning as needed.
Transfer to a serving bowl and garnish with chopped parsley, diced tomatoes, and onions if desired.
Serve warm with pita bread and optional tahini drizzle.
Servings and timing
This recipe serves 2–3 people as a main dish, or 4 as a side.
Spicy Ful: Add chili flakes or a drizzle of chili oil for heat.
Tahini Ful: Mix in a spoonful of tahini for a creamier texture and nutty flavor.
Herbed Ful: Add fresh mint or cilantro along with the parsley for a refreshing twist.
Ful with Chickpeas: Mix in chickpeas for a different texture and added protein.
Ful with Yogurt: Serve with a side of plain yogurt for a cooling contrast.
Storage/Reheating
Store leftover ful medames in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a saucepan over low heat, adding a splash of water or olive oil to loosen the mixture. Stir occasionally until heated through. It can also be microwaved in a covered dish for 1–2 minutes, stirring halfway through.
FAQs
What are fava beans?
Fava beans, also known as broad beans, are legumes with a creamy texture and mild flavor, commonly used in Mediterranean and Middle Eastern dishes.
Can I use canned fava beans?
Yes, canned fava beans are a convenient option. Just rinse and drain before using.
Is ful medames eaten hot or cold?
Traditionally, it’s served warm, but it can also be enjoyed at room temperature.
Can I make ful medames ahead of time?
Yes, it stores well and flavors deepen as it sits. Just reheat before serving.
What can I serve with ful medames?
Pita bread, olives, fresh vegetables, pickles, and boiled eggs are traditional accompaniments.
Is ful medames vegan?
Yes, it’s naturally vegan and uses simple, plant-based ingredients.
Can I use other beans instead of fava beans?
While fava beans are traditional, you can substitute with canned chickpeas or white beans in a pinch.
How do I make it more filling?
Add a boiled egg on the side or top with a dollop of tahini for extra richness.
Does it need to be mashed?
Lightly mashing some of the beans creates a creamy texture, but you can leave them whole if you prefer.
Can I freeze ful medames?
Yes, allow it to cool completely, then store in freezer-safe containers for up to 2 months. Thaw and reheat before serving.
Conclusion
Lebanese Ful Medames is a simple yet deeply satisfying dish that showcases the beauty of humble ingredients. With creamy fava beans, zesty lemon, garlic, and olive oil, it’s a comforting meal that’s easy to make and endlessly customizable. Whether enjoyed for breakfast, lunch, or a light dinner, this traditional recipe brings the heart of Lebanese cooking to your table.
Lebanese Ful Medames is a warm, comforting dish made with stewed fava beans, lemon juice, garlic, and olive oil. Traditionally served for breakfast, it’s a protein-rich, vegan meal that’s simple, flavorful, and deeply satisfying.
Author:Catherine
Prep Time:5 minutes
Cook Time:10–15 minutes
Total Time:15–20 minutes
Yield:2–3 servings (main) or 4 (side dish)
Category:Breakfast, Main Dish
Method:Stovetop
Cuisine:Lebanese
Diet:Vegan
Ingredients
1 (15-ounce) can fava beans, drained and rinsed (or 1.5 cups cooked fava beans)
2 tablespoons chopped green or red onion (optional)
1 tablespoon tahini (optional, for drizzle)
Warm pita bread, for serving
Instructions
If using canned fava beans, drain and rinse. If using dried beans, soak overnight and cook until tender.
Add the beans to a saucepan over medium heat. Add a splash of water to loosen if needed and heat through.
Lightly mash some of the beans with a fork or potato masher, keeping the texture chunky.
Stir in the minced garlic, lemon juice, salt, and cumin (if using). Mix gently to combine.
Drizzle in the olive oil and stir again. Adjust seasoning to taste.
Transfer to a serving bowl and garnish with chopped parsley, tomatoes, and onions if desired.
Drizzle with tahini if using. Serve warm with pita bread.
Notes
Use canned fava beans for convenience or cook dried beans for a more traditional approach.Light mashing helps create a creamy, stew-like texture.Ful Medames is naturally vegan and gluten-free.Customize with tahini, chili flakes, or fresh herbs like mint or cilantro.
