Ful Medamas

Ful Medamas is a traditional Middle Eastern dish that originates from Egypt, widely enjoyed in slight variations across other middle eastern countries like Lebanon and Palestine as well as North African regions like Sudan and Libya. It’s a hearty, flavorful stew made primarily from fava beans, which are simmered with olive oil, garlic, lemon juice, and a variety of spices such as cumin and paprika. The result is a savory, slightly tangy dish with a rich, earthy taste, often garnished with fresh herbs and served with pita bread. Foul Medamas is a comforting, protein-packed meal that’s perfect for breakfast, lunch, or dinner, offering both simplicity and depth of flavour in every bite.

Components:

Ful (Fava Beans)
Onions, Garlic, Jalapeño
Tomatoes
Spices: cumin & paprika
Olive oil
Lemon Juice

Here's how its made

Ful Medamas is made by first sautéing onions, garlic, and other aromatics in olive oil until fragrant and soft. Then, washed and drained canned fava beans are added along with water, and the mixture is simmered until the beans are tender. Once cooked, the beans are slightly mashed or fully blended to create a creamy texture, ultimately up to personal preference. The finsihed dish gets a squeeze of lemon juice for a bright acidic punch that perfectly complements the beans. It’s often garnished with fresh herbs, a drizzle of olive oil, and a sprinkle of smoked paprika.

How to eat foul medamas

To enjoy Ful Medamas, drizzle a heaping amount of olive oil over the chunky beans which offers a silky contrast with each bite. Serve it with warm, fresh pita or naan (you can use my soft & chewy naan recipe), and add a side of crisp, fresh veggies like tomato and cucumber for a refreshing crunch. Another fun and traditional way to enjoy is to scoop the flavorful beans with raw white onion when you want a break from the bread. This combination of textures and flavours makes Ful Medamas a truly satisfying and versatile dish.

Storage and reheating

To store Ful Medamas, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When reheating, gently warm it on the stovetop over medium-low heat, adding a splash of water or olive oil if needed to reach your desired consistency.

Prep Time 5 mins

Cook Time 12 mins

Total Time 17 mins

Ratings 4.8 from 5 votes

Description

This Ful Medamas features tender fava beans simmered with sautéed onions, garlic, and spices for a savoury flavour. Topped with a generous drizzle of olive oil and served with warm pita or naan, it's a craveable and hearty dish. Fresh veggies like tomatoes and cucumbers add a refreshing crunch for a perfectly balanced meal at any time of the day.

Ingredients

Ful madammas

1 tbsp olive oil
1 yellow onion
1 jalapeño
2 garlic cloves
1 tomato (beefsteak)
1 can fava beans
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne (optional)
1/4 tsp black pepper
1/2 tsp salt (more to taste)
1 cup water
1/4 of a Lemon juice
2-4 tbsp Olive oil (to drizzle)

Garnish & Other

Fresh parsley
Smoked Paprika
Pita bread/naan
White onion
Cucumber
Lemon wedges

Instructions

1
Finely chop the yellow onion and jalapeno and roughly chop the tomato.
2
In a pan or skillet on medium-high heat, add in olive oil and once heated, saute the yellow onion and jalapeno for 2-4 minutes. Add in minced garlic cloves and saute for 1 minute.
3
Add in the chopped tomatoes along with washed and drained fava beans.
4
Season with cumin, paprika, salt and black pepper. Mix well and cook for 1 more minute.
5
Pour in hot water, bring to a boil, cover and simmer on medium heat partially covered for about 10 minutes.
6
Once beans are tender, you can either mash slightly with a potato masher or use an immersion blender to partially or fully mash the beans into a smooth texture. Add a little more water for a more runny consistency or simmer for a couple extra minutes on high heat to thicken up the bean stew.
7
Finish with a squeeze of lemon juice and stir into the beans. Upon plating, create a well in the center of the bean dip using a spoon and pour in olive oil to give the beans a more silky texture with each bite. Garnish with fresh parsley and a sprinkle of smoked paprika.