Ful Medames (Jordanian Fava Bean Breakfast with Lemon and Chili)
Local name: فول مدمس
In short: Slow-simmered fava beans lightly mashed with garlic, lemon, cumin and olive oil, topped with tomato and chili and scooped up with warm bread. It takes about 2 h 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 2 h
- Resting
- 12 h
- Total
- 2 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 550 kcal
Ask anyone in Amman about breakfast and ful will come up quickly. Dried fava beans simmer until creamy, then are mashed roughly with garlic, lemon juice, cumin and plenty of olive oil, and crowned with chopped tomato, parsley, onion and fresh green chili. It is served hot with warm flatbread, raw onion, mint and pickles. Cheap, filling and rich in plant protein, it keeps people going until late afternoon.
Instructions
- Drain and rinse the soaked beans and put them in a large pot with fresh water to cover by 5 cm (2 inches).
- Bring to a boil, skim off any foam, then reduce the heat to a gentle simmer and cook partly covered for 1 1/2 to 2 hours, until the beans are very soft and the skins are tender. Add hot water if the beans are no longer covered.
- Drain the beans, keeping about 120 ml (1/2 cup) of the cooking liquid, and return them to the pot.
- Add the garlic and salt paste, the cumin and half the lemon juice. Mash about half the beans with a fork or potato masher, leaving the rest whole, and stir in enough cooking liquid for a thick, spoonable texture.
- Warm over low heat for 5 minutes, then taste and add the rest of the lemon juice and more salt if needed.
- Divide among shallow bowls and make a small well in each. Drizzle generously with olive oil, then top with the tomato, onion, parsley and green chili and a pinch of pepper flakes.
- Serve hot with warm pita, raw onion, mint and pickles.
Tips
- Old dried beans can take longer. If they are still firm after 2 hours, add a pinch of baking soda and cook for 20 minutes more.
- Add the lemon juice at the end. Acid added early can keep the beans from softening properly.
Questions and answers
Can I use canned fava beans?
Yes. Heat them with their liquid for 10 minutes, then season exactly as above. They are less creamy than slow-simmered dried beans, but ready in minutes.
How is ful medames eaten in Jordan?
It is scooped up with warm flatbread, with raw onion, mint, olives and pickles on the side. It often shares the breakfast table with hummus, falafel and fried eggs.
Can I make ful ahead?
Yes. Cook the beans up to 4 days ahead and reheat them with a splash of water. Add the lemon juice, olive oil and fresh toppings just before serving.
How long does it take to make Ful Medames (Jordanian Fava Bean Breakfast with Lemon and Chili)?
About 2 h 20 min in total: 20 min of preparation and 2 h of cooking.
How many calories are in Ful Medames (Jordanian Fava Bean Breakfast with Lemon and Chili)?
About 550 kcal per serving, with 26 g of protein, 79 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 79 g |
| Fat | 14 g |
| Fiber | 22 g |
| Sugar | 6 g |
| Sodium | 930 mg |
Estimated values, calculated from the ingredients.
