Foul Medames, Egypt's national dish, is prepared with fava beans that are simmered or marinated in a dressing made with lemon juice, olive oil, garlic, and herbs. This Middle Eastern Foul recipe is usually served for breakfast. Occasionally, it's also served as an appetizer, along with homemade Pita Bread.
Mom's Fava Bean Recipe
Foul Medames, has many spellings including "Fulmudammas," "Foule Mudammes," and "Ful Medames." It's quite popular throughout the Middle East in general.
Mom's Foul Medames recipe was pretty simple and the Fava beans are not mashed, as they are in many other Foul recipes.
How to Make This Recipe
Drain and rinse fava beans and add to a medium-sized bowl.
Whisk together lemon juice, olive oil, garlic, and salt.
Pour the lemon and olive oil mixture over the Fava beans, and stir to combine. Sprinkle with dill weed, and mint, if using. Mix in to incorporate the flavors.
Allow the Fava beans to marinate for at least an hour before serving.
Frequently Asked Questions
Is Ful Medames Healthy?
"Fava beans," sometimes called "broad beans," are a staple in the Middle East. Besides being very good for you, they are also quite delicious!
Fava beans are high in protein (packing nine grams in a half-cup serving). But the exciting thing is they are also low in carbs. More detailed nutrition info can be found here.
Why is it that more people don't include these nutritious legumes in their diet? I'm hoping to do my part in changing that with this Foul Medames recipe.
What is Foul Medames made of?
You've probably caught on that the star of the show in Ful Medames is fava beans, but what other ingredients are included in this dish?
The following are common ingredients found in this dish:
- fava beans
- lemon juice
- olive oil
- salt and pepper
- dill weed, mint, or parsley
- diced tomatoes
How do you serve Foul Medames?
"Foul Medames" is served in a few different ways. In this recipe, I leave the fava beans whole. But in some recipes, the beans are mashed and mixed with olive oil and lemon juice.
Foul Medames is one of those dishes that makes me think of my dad, who passed away when I was in boot camp when I was eighteen years old.
Whenever he entertained his friends, mom would put out a delicious Mezza spread that always included Foul Medames. Isn't it funny how food can be tied to so many memories?
Are Fava Beans the Same as Lima Beans?
Fava beans come in various sizes and colors. Although they get mistaken for lima beans, they are definitely not the same thing.
It's true that they both grow in pods, but they taste nothing alike!
Fresh fava beans are green, while the canned variety
Unfortunately, I've only been able to find them in Middle Eastern markets. Luckily, canned fava beans are pretty readily available.
Fava beans have a skin covering them, and lima beans do not. The thin "skin" covering fava beans can either be peeled off or eaten.
Personally, I prefer eating the skin, I mean who doesn't need a little more fiber in their diet, am I right?
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Middle Eastern Dilled Fava Beans (Bagila)
- 20 oz. can large fava beans
- 1 medium lemon juiced
- 3 T. olive oil
- 2 cloves garlic pressed
- 1 tsp. salt
- 1 ½ tsp. dill weed
- 1 ½ tsp. dried mint (optional)
- Drain and rinse fava beans and add to a medium-sized bowl.
- Whisk together lemon juice, olive oil, garlic, and salt. Pour the lemon and olive oil mixture over the Fava beans, and stir to combine.
- Sprinkle with dill weed, and mint, if using. Mix in to incorporate the flavors.
- Allow to marinate for at least an hour before serving.