📝 About This Recipe
Foul Medames Beiruti is more than just a dish; it is a weekend ritual in the heart of Lebanon, known for its creamy texture and punchy, aromatic dressing. Unlike other regional variations, the Beiruti style is celebrated for its generous infusion of fresh parsley, pungent garlic, and a vibrant lemon-tahini kick that wakes up the palate. This protein-packed vegan masterpiece offers a soul-warming blend of earthy fava beans and chickpeas, making it the ultimate comfort food for a long, leisurely brunch.
🥗 Ingredients
The Legume Base
- 2 cans (15 oz each) Fava beans (Foul) (preferably 'small' or 'Egyptian' variety for tenderness)
- 1/2 cup Chickpeas (Hummus) (canned or pre-cooked until very soft)
- 1/2 cup Water (reserved from the bean liquid or fresh water)
- 1/2 teaspoon Salt (adjust to taste)
The Beiruti Dressing
- 3-4 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 1/4 cup Lemon juice (freshly squeezed)
- 2 tablespoons Tahini (adds silkiness to the sauce)
- 1 teaspoon Cumin (ground)
- 1/4 cup Extra virgin olive oil (high quality, cold-pressed)
Fresh Mix-ins and Garnish
- 1 medium Tomato (firm, finely diced)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1/2 piece Green Chili (finely minced (optional for heat))
- 3-4 pieces Radishes (thinly sliced for garnish)
- 2 stalks Green Onions (finely chopped)
- 1/2 teaspoon Paprika (for dusting)
👨🍳 Instructions
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1
Empty the cans of fava beans and chickpeas into a medium saucepan. If the liquid in the can is too salty or thick, rinse the beans first and add fresh water; otherwise, use the liquid from the can for extra flavor.
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2
Place the saucepan over medium heat and bring to a gentle simmer. Let the beans cook for about 10-15 minutes until they are very tender and easily mashable.
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3
While the beans are heating, use a mortar and pestle to crush the garlic cloves with a pinch of salt until they form a smooth paste.
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4
In a small bowl, whisk together the crushed garlic, lemon juice, tahini, and ground cumin until well combined and slightly thickened.
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5
Once the beans are hot and soft, use a potato masher or the back of a large spoon to partially mash them. You want a chunky-creamy consistency—about 50% mashed and 50% whole beans.
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6
Pour the lemon-tahini-garlic dressing over the warm beans and stir well to incorporate. The beans will absorb the flavors as they sit.
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7
Fold in half of the chopped parsley and half of the diced tomatoes. The heat from the beans will slightly soften them, releasing their juices into the sauce.
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8
Taste and adjust the seasoning. Add more salt or lemon juice if you prefer a more tangy profile.
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9
Transfer the mixture to a shallow serving bowl or individual clay pots (fokhara) for an authentic presentation.
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10
Garnish the top with the remaining tomatoes, parsley, green onions, and sliced radishes.
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11
Create a small well in the center of the beans and generously pour the extra virgin olive oil over the dish.
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12
Finish with a light sprinkle of paprika or Aleppo pepper for color and a subtle smoky heat. Serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, always peel the skins off the fava beans if they seem particularly thick, though this is optional for canned varieties. If the mixture looks too dry after mashing, add a splash of hot water or more olive oil; it should be moist and scoopable. Always use the best quality extra virgin olive oil you can find, as it is a primary flavor component of the dish. Don't skip the cumin; it not only provides an earthy depth but also aids in the digestion of the legumes. If using dried beans, soak them overnight with a pinch of baking soda and boil until they are falling-apart tender before proceeding.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or 'Ka'ak' for scooping up the beans. Accompany with a side platter of fresh mint leaves, sliced cucumbers, and brined olives. Pair with a hot cup of Lebanese black tea infused with fresh mint or sage. A side of hard-boiled eggs or a fresh omelet makes this a complete, high-protein breakfast feast. Add a side of 'Turshi' (Middle Eastern pickled vegetables) for a crunchy, acidic contrast.