Lebanese Foul Medammas with Warm Pita
A hearty, savory Lebanese breakfast dish made with slow-cooked fava beans, garlic, and lemon, served with warm pita bread for dipping. This traditional meal is packed with protein and fiber, perfect for a nourishing start to the day.
Ingredients
Ingredients
- 1 lb dried fava beans soaked overnight and peeled
- 4 cups water for cooking beans
- 3 cloves garlic minced
- 2 tbsp extra virgin olive oil plus more for drizzling
- 1 tsp ground cumin
- 1 tbsp lemon juice freshly squeezed
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 4 pieces pita bread for serving
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water to loosen. Make-Ahead: The foul medammas can be made a day ahead and reheated; the flavors often deepen overnight. Substitutions: You can use canned fava beans (rinsed and drained) to reduce cooking time to about 20 minutes. For a creamier texture, blend a portion of the beans before mashing. Serving Suggestions: Top with chopped fresh mint, a squeeze of fresh lemon, or a side of sliced cucumbers and tomatoes for a complete meal.