📝 About This Recipe
A cornerstone of the Lebanese breakfast table, Foul Medames is a deeply comforting fava bean stew that balances earthy richness with a bright, citrusy punch. This ancient dish is elevated with a pungent garlic-chili dressing and a generous pour of liquid gold—extra virgin olive oil. It is more than just a meal; it is a communal ritual, traditionally enjoyed on slow weekend mornings with warm flatbread and a vibrant array of fresh garden vegetables.
🥗 Ingredients
The Bean Base
- 2 cans Canned Fava Beans (15-ounce cans, preferably Egyptian or Lebanese style)
- 1/2 cup Canned Chickpeas (rinsed and drained; adds a lovely textural contrast)
- 1/2 cup Water (or use the canning liquid if low-sodium)
- 1 teaspoon Sea Salt (adjust to taste)
- 1 teaspoon Ground Cumin (high quality for the best aroma)
The Taratoor (Dressing)
- 3 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 piece Green Chili (finely minced; Serrano or Thai bird's eye)
- 1/3 cup Extra Virgin Olive Oil (use the best quality peppery Lebanese oil available)
Fresh Garnishes
- 1 medium Tomato (firm, finely diced)
- 1/2 cup Fresh Parsley (flat-leaf, finely chopped)
- 4 pieces Radishes (thinly sliced for crunch)
- 2 stalks Green Onions (thinly sliced)
- 1/2 teaspoon Dried Mint (optional, for an authentic herbal finish)
- 1/2 teaspoon Aleppo Pepper (or red chili flakes for a mild heat)
👨🍳 Instructions
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1
Empty the cans of fava beans into a medium saucepan. If the canning liquid is very thick or salty, rinse them first; otherwise, use the liquid for extra flavor.
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2
Add the chickpeas and 1/2 cup of water to the pot. Place over medium-high heat and bring to a gentle boil.
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3
Once boiling, reduce the heat to low. Add the ground cumin and sea salt. Let the beans simmer for about 10-12 minutes until they are very tender and some of the liquid has evaporated.
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4
While the beans simmer, prepare the dressing. In a small bowl or mortar and pestle, mash the garlic with a pinch of salt until it forms a smooth paste.
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5
Whisk the lemon juice and minced green chili into the garlic paste. Slowly stir in 2 tablespoons of the olive oil to create a vibrant, pungent sauce.
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6
Check the beans. Use a potato masher or the back of a large wooden spoon to partially crush about half of the fava beans. You want a mix of whole beans and a creamy, thick base.
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7
Pour the garlic-lemon-chili dressing directly into the pot with the warm beans. Stir well to incorporate the flavors while the beans are still hot.
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8
Taste and adjust the seasoning. You may want more lemon for brightness or another pinch of salt.
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9
Transfer the bean mixture to a shallow serving bowl. Use the back of a spoon to create a small well in the center.
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10
Top the center of the dish with the diced tomatoes, chopped parsley, and green onions.
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11
Arrange the sliced radishes around the edges of the bowl for a beautiful presentation.
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12
Generously drizzle the remaining extra virgin olive oil over the entire dish—don't be shy, as the oil is a key ingredient.
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13
Finish with a dusting of Aleppo pepper and dried mint for that final aromatic touch.
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14
Serve immediately while steaming hot, accompanied by a basket of fresh, warm pita bread.
💡 Chef's Tips
For the best texture, look for 'small' fava beans (Foul Jarra) which have thinner skins. If using dried beans, soak them overnight with a pinch of baking soda to ensure they soften perfectly. Never skip the cumin; it not only provides the signature flavor but also aids in the digestion of the beans. Always mash the beans while they are hot to ensure the dressing is fully absorbed into the starches. If you prefer a creamier version, add a tablespoon of tahini to the lemon-garlic dressing.
🍽️ Serving Suggestions
Serve with warm, pillowy Lebanese pita bread for scooping. Accompany with a side platter of fresh mint sprigs, pickled turnips (kabees), and salty olives. Pair with a glass of strong black tea with fresh mint for a traditional breakfast experience. Add a side of sliced cucumbers and firm white onions to provide a cooling crunch. Works beautifully as part of a larger mezze spread alongside Labneh and Halloumi cheese.