Ful Medames
Slow-cooked fava beans mashed with lemon, garlic, and cumin, then drowned in olive oil — ancient, sustaining, and deeply comforting, the breakfast of the Lebanese South and half of the Arab world.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 grams dried small fava beans
- 4 crushed garlic cloves
- 4 tablespoons fresh lemon juice
- 1½ teaspoons ground cumin
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ¼ cup chopped fresh flat-leaf parsley
- 1 finely chopped fresh red or green chili
- 1 finely diced, for garnish ripe tomato
Instructions
- If using dried beans: soak overnight in cold water. Drain, then simmer in fresh water for 1.5–2 hours until completely tender. Drain, reserving ½ cup cooking liquid.
- If using canned beans: drain and rinse, warm in a saucepan with a splash of water.
- In a separate small pan, warm olive oil over low heat. Add garlic and cook for 1–2 minutes until fragrant and just beginning to turn golden. Add cumin and stir for 30 seconds.
- Add cooked fava beans to the pan with the garlic oil. Using the back of a wooden spoon or a potato masher, roughly crush about half the beans — you want a chunky, porridge-like texture, not a smooth purée.
- Add lemon juice, salt, and a few tablespoons of reserved cooking liquid (or water). Stir over low heat until thick and scoopable.
- Transfer to a wide shallow bowl. Drizzle generously with additional olive oil, scatter diced tomato, parsley, and fresh chili over the top.
- Serve immediately with warm pita and raw onion slices on the side.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Ful Medames?
Slow-cooked fava beans mashed with lemon, garlic, and cumin, then drowned in olive oil — ancient, sustaining, and deeply comforting, the breakfast of the Lebanese South and half of the Arab world.
Where is Ful Medames from?
Ful Medames comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Ful Medames vegetarian or vegan?
As written, Ful Medames uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground cumin in Ful Medames?
The ground cumin called for here is part of the traditional recipe and gives Ful Medames its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Ful Medames?
In a Lebanese appetizers spread, Ful Medames is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Ful Medames ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.