Lebanese
Foul Mdammas
A Lebanese breakfast bowl of slow-cooked fava beans and chickpeas dressed with garlic, lemon, and olive oil. It is served warm with fresh herbs, tomatoes, onions, and plenty of bread for scooping.
Ingredients
- Dried small fava beans2/3 cup
- Dried chickpeas3 tbsp
- Baking soda1/8 tsp
- Garlic cloves2
- Fine sea salt3/4 tsp, plus more to taste
- Fresh lemon juice3 tbsp
- Extra-virgin olive oil4 tbsp
- Ground cumin1/2 tsp
- Tomato, finely diced1 small
- Fresh parsley, chopped1/4 cup
- White onion or scallions, finely chopped2 tbsp
- Fresh mint leaves1 small handful
- Lebanese flatbreadfor serving
- Radishes, olives, or picklesfor serving
Method
- Rinse the dried fava beans and chickpeas, then soak them overnight in plenty of cold water with the baking soda.
- Drain and rinse the beans and chickpeas well, then place them in a pot and cover with fresh water by about 5 cm.
- Bring to a boil, skim off any foam, then reduce the heat to low and simmer gently until the fava beans and chickpeas are very tender, about 1 hour 30 minutes to 1 hour 45 minutes.
- Keep the beans warm in their cooking liquid and ladle about 2 cups of the cooked beans and chickpeas into a serving bowl with a little of the hot broth.
- Crush the garlic with the salt in a mortar until smooth, then stir in the lemon juice and cumin.
- Add the garlic-lemon mixture to the warm beans and lightly mash some of the beans with the back of a spoon, leaving the mixture rustic and loose.
- Taste and adjust with more salt, lemon juice, or a spoonful of hot cooking liquid as needed.
- Spoon the foul into two shallow bowls and drizzle generously with the olive oil.
- Top with diced tomato, parsley, onion, and mint leaves.
- Serve warm with Lebanese flatbread, radishes, olives, and pickles on the side.
Common questions
Can I substitute canned fava beans or chickpeas for dried beans in Foul Mdammas?
Yes. Use canned beans to save time: rinse well, then warm them gently in water or their liquid for 10-15 minutes. Skip the baking soda and soaking. The texture will be softer, so mash less to avoid mushiness.
How long does Foul Mdammas take if I start with dried beans?
Plan ahead for soaking overnight, then 1 hour 30 minutes to 1 hour 45 minutes of simmering until very tender. The beans should be soft enough to mash easily but still hold some shape in a rustic bowl.
What are the most common mistakes when making Foul Mdammas?
The biggest mistakes are undercooking the beans, oversalting too early, and adding too much lemon or garlic at once. Keep some hot cooking liquid nearby so you can loosen the mixture and balance the flavor gradually.
How should I store leftover Foul Mdammas, and how long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep a little of the cooking liquid with the beans so they stay creamy. Reheat gently with a splash of water or broth before serving.
What’s the best way to serve Foul Mdammas?
Serve warm with extra olive oil, chopped tomato, parsley, onion or scallions, mint, and lemon on the side. Scoop it up with Lebanese flatbread, and add radishes, olives, or pickles for crunch and contrast.