Authentic foul (ful) mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with sides like tahini, hummus, and roasted cauliflower! Read through for all the tips.

Foul Mudammas in cast iron skillet

Foul mudammas, pronounced "fool mudammas,"  is a popular vegan dish throughout the Middle East and the Levant, but it is actually considered Egypt's national dish.

Along with falafel and koshari, foul mudammas--also known as ful medames--is the daily grub of the Egyptian people. A humble but tasty vegan meal made of fava beans and served for late breakfast, lunch or even dinner.

Growing up, my family often had little meals of falafel and foul (short for foul mudammas) dinners. It's about time, this Egyptian girl tells you a bit about a childhood favorite.

What is foul mudammas?

Foul mudammas is basically stewed fava beans (or broad beans), typically seasoned with a little ground cumin and finished with good extra virgin olive oil. Egyptians serve with warm pita bread and jazz it up with lemon juice, fresh veggies and herbs.

There are many ways to dress up this creamy, hearty fava bean porridge or dip. I like my foul mudammas with a spicy kick, so I make a special lemon and garlic sauce with hot chili peppers (although the lemon tames the peppers quite a bit, so it's really not that spicy but adds a great kick!)

Before we get to this foul mudammas or fava bean recipe, let's cover a couple of basics...

Dry fava beans and fava beans from a can
Left: Dry fava beans. Right: Fava beans from a can (cooked fava beans)

What are fava beans? And where to find them? 

Fava beans may not be as familiar to you as black beans or kidney beans, for example. But they are an ancient legume and have been a part of the Middle Eastern kitchen and the Mediterranean diet since the 4th century!

Like many beans and legumes, fava beans are an excellent source of fiber and provide protein and iron.

And as far as texture and flavor, favas are one of the tastiest, meaty bean varieties around--creamy, buttery texture and a lovely, nutty flavor.

Fresh fava beans, also known as broad beans, come in bright bean pods and can be used in many beautiful spring salads and dishes. Sadly, fresh fava beans have a super short season, so you are more likely to find them dry or canned.

To make this foul mudammas recipe, I take a short cut by using canned fava beans. You can find them near other canned beans or the international section at your local grocery store. Otherwise, find canned fava beans via Amazon (affiliate): California Garden Fava Beans and  Cortas Fava Beans.

You can also make foul mudammas from scratch, starting with dry fava beans, that's how my parents used to make it.

Some grocery stores have dry fava beans in the bulk section near things like chickpeas. A couple of options available online: Hunza Fava Beans or Bob's Redmill Fava  Beans, which are a bit larger but can be used in the same way (affiliate links).

Ingredients for foul mudammas. fava beans, tomatoes, peppers, lemon juice, olive oil, garlic and cumin

Ingredients for this recipe

There are four simple components to this foul mudammas recipe:

1. Fava beans (canned or dry?)

For this recipe,  you'll need to use canned or already cooked fava beans. I am using canned fava beans here for a short cut (2 cans of fava beans or 3 cups).

But, if you want to make foul from scratch, you can start with 1 cup dry fava beans. You'll need to soak the beans overnight. Drain fully, then cook in plenty of water for about 1 hour or so until tender (see recipe notes.)

2. Seasoning & lemon garlic sauce with chili peppers 

The flavor makers in this recipe are decidedly Mediterranean. We start with a pinch of fragrant ground cumin, which adds great depth and aids with digestion.

But the bold flavors in this simple fava bean stew come from a spicy sauce made with crushed garlic, chili peppers and fresh lemon juice.

Don't worry, this foul mudammas recipe is not necessarily spicy. The lemon juice tames the spicy peppers pretty well, so the sauce actually adds enough of a kick without being overwhelming.

3. Extra virgin olive oil

May seem like a small component of this recipe, but you'll need a generous drizzle of quality extra virgin olive oil. The EVOO will add flavor and provide that velvety finish to the stewed fava beans. I used Early Harvest Greek extra virgin olive oil

4. Fresh toppings

I love adding a good bunch of fresh parsley and some diced tomatoes on top. Some people like adding chopped onions, but I prefer to serve green onions on the side.

ful medames in skillet, topped with fresh tomatoes and parsley

How to make foul mudammas: Step-by-step

Starting with canned or already cooked fava beans, there are three simple steps to make fava beans: warm up the beans and smash them, add flavor, top with fresh veggies.

1. Heat, mash and season fava beans

Remember, you are starting with canned or already cooked fava beans. Drain fava beans and place in a deep skillet or saucepan. Heat over medium-high heat with about ½ cup of water. Season with a little kosher salt and ground cumin (cumin adds depth here, but it also helps digestion.)  Remove from heat.

Using your potato masher or the back of a fork, mash the beans (you don't have to mash every single bean, but just do your best to mash them some so they're nice and soft)

Fava beans being mashed with a potato masher

2. Add spicy lemon-garlic sauce and extra virgin olive oil 

Using a mortar and pestle, smash garlic and green chili peppers. Add lemon juice and mix.

Tip: the lemon juice tames the chili peppers quite a bit, so this sauce adds a good kick to foul mudammas but it is not overwhelmingly spicy. Just the perfect balance.

garlic, chili pepper and lemons for lemon sauce

Pour the spicy sauce over the fava beans and stir. Add a generous drizzle of extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)

Spicy lemon garlic and chili sauce added to fava beans

3. Add fresh toppings

Top the foul mudammas with fresh parsley, diced tomatoes, and a few slices of hot peppers, if you like. Serve with a side of warm pita bread (see more about how to serve it below.)

Ful medammas topped with fresh parsley, tomatoes, and a few slices of hot chili peppers

How to serve it? 

You can call it foul for short! Foul mudammas is best served with warm pita bread. You can add sliced tomatoes, cucumbers, fresh green onions and olives to go along.

Foul mudammas is a meal on its own, so you certainly don't need to add much else. But, you can turn it into a big Middle Eastern vegan feast by adding falafel and sides like tahini sauce (which you can easily drizzle on top); hummus; or baba ganoush!

I love making pita sandwiches with foul mudammas and slices of roasted eggplant or cauliflower.

Foul Mudammas served with sides of warm pita bread, sliced vegetables and green onions


You can refrigerate foul mudammas (that's been seasoned and jazzed up with fresh toppings) in a tight-lid glass container for about 2 days (maybe 3 at most). Bring to room temperature and enjoy with pita bread.

If you have cooked fava beans that are plain, those can last in the fridge a couple more days. Be sure the fava beans are fully cooled before storing in the fridge.

For all recipes, visit us here. And be sure to view our collection of Mediterranean diet recipes.



4.92 from 68 votes

Foul Mudammas (Egyptian Fava Beans)

Suzy Karadsheh
Foul Mudammas in cast iron skillet
Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!
Prep – 15 minutes
Cook – 10 minutes
Serves – 5


  • 2 cans plain fava beans, 13 to 15 ounces each can (see notes if using dry fava beans)
  • ½ cup water
  • Kosher salt
  • ½ to 1 teaspoon ground cumin
  • 1 to 2 hot peppers, chopped (jalapenos will work here)
  • 2 garlic cloves, chopped
  • 1 large lemon, juice of
  • Extra virgin olive oil, Early Harvest
  • 1 cup chopped parsley
  • 1 tomato, diced

To Serve:

  • Warm pita bread
  • Sliced tomatoes
  • Sliced cucumbers
  • Green onions
  • Olives


  • In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
  • In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
  • Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
  • Serve with pita bread, sliced veggies and olives.



  • To make Foul Mudammas from dry fava beans: Start with 1 cup of dry fava beans. Soak in plenty of water over night (beans will expand in size.) Drain and discard soaking water.  If you like, peel the beans and discard the hard skin. Place beans in a large pot or saucepan, and add plenty of water (about 5 cups or so.) Bring them to a boil over medium-high heat, then cover part-way and let simmer for about 1 hour. Drain and discard water. Proceed with foul muddamas recipe above.
  • Where to find fava beans? Fava beans are available in many grocery stores near other canned beans or particularly in the international section. You may also find dry fava beans in the bulk section near chickpeas. Otherwise, find canned fava beans via Amazon (affiliate): California Garden Fava Beans and  Cortas Fava Beans. For dry fava beans: Hunza Fava Beans or Bob's Redmill Fava  Beans, which are a bit larger but can be used in the same way (affiliate links).
  • Visit Our Online Shop to browse our all-natural and organic spices, including cumin, and quality extra virgin olive oils including Greek Early Harvest EVOO!


Calories: 143kcalCarbohydrates: 26.2gProtein: 10.6gFat: 0.7gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 805.7mgPotassium: 594.9mgFiber: 7.9gSugar: 1.4gVitamin A: 1270.9IUVitamin C: 37.6mgCalcium: 75.4mgIron: 2.9mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Silvano says:

    Great recipe, never heard about that. In south Italy we use to eat just the pureé of this dried legume, adding only fried garlic and EVOO. We eat them with pasta or stewed vegetables
    Sure next time i Will do this recipe instead of out "fave bianche" (White fava beans)

  2. Jessica says:

    5 stars
    Someday I will find Fava beans in a nearby grocery store… I never see them anywhere here in eastern nc. I’ll pick some up sometime in Raleigh probably. That being said, I made this with white Lima beans and it was delicious. Love the lemon tang

    1. Sandy V says:

      I live in Durham and purchased them at Mediterranean Grill and Grocery, a great place to stop for lunch and to get Middle Eastern foodstuffs. The owner Marwan is a Palestinian immigrant from Jordan, a great guy.

  3. Mia says:

    5 stars
    This is one of my favourite breakfast dishes!! Never made them with Jalapenos before, though; that's a really good idea.

  4. Loretta says:

    5 stars
    Need to eat this way due to health. 80+ old dogs CAN
    learn new things.
    Your post will be a joy.

    1. TMD Team says:

      They certainly can, Loretta! We have so many easy recipes here that I'm sure will be no problem for you to whip up. If you every have any questions or need a bit of extra help, don't hesitate to reach out to us at

  5. Gwen says:

    This looks great. Question; what would you substitute for the hot peppers? Bell pepper?

    1. TMD Team says:

      Sure, Gwen. That would work!

  6. Nora says:

    5 stars
    I love this recipe so much, I make this regularly as it is my favorite bean recipe. Americans don’t know or appreciate the Fava Bean, which is too bad because it is so flavorful. Thank you for this recipe!

  7. Wichie says:

    5 stars
    I'm going to try this, but with a 2:1 ratio with fava:chickpeas, Lebanese style. I think the contrast will work. I'll let you know how it turns out! As is, it looks like a delicious breakfast!

    1. TMD Team says:

      We'd love to hear how your tweak to this recipe worked!

  8. June Mackenzie says:

    5 stars
    Very tasty! I will make it again.

  9. Shirley says:

    Do you drain the canned lava beans before heating them with the water and mashing them?

    1. TMD Team says:

      Yes, Shirley, you'll want to drain the first. Hope you enjoy the recipe!

  10. Anita says:

    I tried foul for the first time in Amman. They serve it like a soup. They put in the plate first hummus, then the soup and on top... tomatoes, onion, tahini... and so on.
    It was really spectacular. Do you ever heard about it?

    1. TMD Team says:

      Very interesting, Anita! I've not really heard of it served that way, but it sounds amazing!

  11. roxanne devine says:

    Good! I made few adjustments with ingredients. This is a keeper!

  12. Lynn H. says:

    Would white beans drastically alter the taste? Do not care for Lima or fava beans. Any other alterations needed if using other beans?

    1. TMD Team says:

      Hi, Lynn. We have not tried this recipe before with white beans, but I think it would still be quite tasty!

  13. Patty says:

    4 stars
    I was put on a Mediterranean diet but was never given any ideas on how to make them. So glad I came across this site. I hope I can find stuff I like to eat as I look at more suggestions. Thank you

    1. TMD Team says:

      Welcome to The Mediterranean Dish, Patty! I think you'll find lots of inspiration here!

  14. Jose Badawi says:

    5 stars
    Just love this dish, also know it from my childhood 😀
    I like the adding of lemon juice, hot pepper and garlic, adds extra flavor. don't know if you have also written that, but tahini-dip also goes along well as extra ingredient.

    1. TMD Team says:

      Thanks for the tip, Jose!

  15. Helen says:

    This looks delicious and I am very keen to try it! I have a 400g bag of frozen fava beans. Would the recipe work with this too? Will I need to make any adjustments to the method?

    1. TMD Team says:

      Hi, Helen. Frozen fava bean should work just fine here. Just make sure they are thawed first.

  16. Sandra says:

    This sounds delicious! Can I use a mini chopper for the garlic, jalapeno and lemon juice mixture? I don't have a mortar and pestle

    1. TMD Team says:

      That may work fine, Sandra. It's just not something we've tried before.