Foul moudammas
Fèves et pois chiches chauds écrasés à l'ail, au citron et au cumin, arrosés d'huile d'olive.
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Étapes
Warm the beans
Put the fava beans with their liquid and the chickpeas in a pan. Heat until bubbling, then let them bubble gently for 10 minutes.
Crush the garlic
Crush the garlic with the salt into a paste, using a mortar or the flat side of a knife. Stir in the lemon juice and cumin.
Mash
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Serve
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Warm the beans
Put the fava beans with their liquid and the chickpeas in a pan. Heat until bubbling, then let them bubble gently for 10 minutes.
Crush the garlic
Crush the garlic with the salt into a paste, using a mortar or the flat side of a knife. Stir in the lemon juice and cumin.
Mash
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Fava beans have been cooked slowly in pots across the eastern Mediterranean for thousands of years. Ful came to Lebanon from Egypt and became one of the country's favorite breakfasts.
In Lebanon, ful is often mixed with chickpeas and served in small restaurants that open early and close by lunchtime.
⭐ Why It's Famous
It is cheap, high in protein and keeps you full all morning.
💡 Fun Fact
The word 'medames' is thought to come from an old word for burying, because the beans were once cooked overnight in pots buried in hot ashes.
Egypt and the Levant
33.89°N, 35.50°E
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