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Middle Eastern
Ful Medames Breakfast
20 min total8 prep12 cook2 servings300 cal
VeganVegetarianClassic
A warming Middle Eastern breakfast of stewed fava beans mashed with garlic, lemon, and cumin, finished with olive oil, fresh tomato, and parsley. Scoop it up with warm pita for a simple, protein-packed morning meal.
Ingredients
pantry
- 2 canscanned fava beans
- 3 tbspolive oil
- 0.5 tspground cumin
- 0.5 tspsalt
produce
- 2 clovesgarlic
- 1lemon
- 1tomato
- 2 tbspfresh parsley
bakery
- 2pita bread
Steps
- Mince the garlic, dice the tomato, and chop the parsley.
- Pour the fava beans with their liquid into a small saucepan and bring to a gentle simmer over medium heat.
- Add the minced garlic and ground cumin, and simmer 8–10 minutes, stirring occasionally.
- Using a fork or potato masher, mash about half the beans directly in the pot, leaving the rest whole for texture.
- Season with salt and remove from heat.
- Squeeze in the lemon juice and stir to combine.
- Spoon the beans into a shallow serving bowl.
- Drizzle generously with olive oil and top with the diced tomato and chopped parsley.
- Warm the pita bread in a dry skillet or toaster for a minute per side.
- Serve the ful warm with the pita on the side for scooping.
Tips
- Keep some of the fava bean liquid in the pot — it helps create a creamy, spoonable texture as you mash.
- Mash only part of the beans so the ful keeps some texture rather than turning into a smooth purée.
- Add the lemon juice off the heat to keep its flavor bright and fresh.
- Warm the pita just before serving so it stays soft and pliable for scooping.
