My Armenian family all grew up in Egypt. They came to the United States a few years before I was born, so we ate quite “globally.” There was certainly a lot of Egyptian influence in our home. One of my Dad’s favorite breakfast dishes was foul (pronounced fool). I like it for breakfast, lunch or dinner!
Foul Medames are Egyptian fava beans (apparently, broad beans here in the United States, but I think we all refer to them as fava beans). You can find them in any Middle Eastern grocery store, dried or canned. I like to use the canned. They are just more convenient. If you don’t have access to a Middle Eastern grocer, I’ve seen canned fava beans in my local grocery store. You’ll have to experiment with different brands. Some of the grocery store brands have a tougher outer skin that is not as appealing.
In making foul, the beans are simmered a bit, mashed just a little, and traditionally served with a hard boiled egg on top. I like just a sunny side up egg on mine. Fried on a high heat with olive oil, it gets a crispy edge that I really like. A warmed wedge of pita is also usually served with foul to scoop up the yumminess!
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| Foul before being topped with the egg. |
Foul Medames
In a medium saucepan over medium high heat, sauté the onion for about 2 to 3 minutes then add the garlic. Continue sautéing for just a minute. Add the cumin, stir around to get it’s oils going, then add the fava beans and water. Bring the beans and water to a boil, then simmer for about five minutes on medium heat.
Remove the saucepan from the heat and stir in the lemon juice. Using a fork, mash some of the beans, but try to leave some whole. It makes it prettier when you can see them.
Spoon a portion in a bowl and drizzle the top with the olive oil, salt and pepper. This makes two servings, so just use about a half tablespoon for each bowl. Top the foul off with the egg and sprinkle it with the crushed red pepper flakes. Serve with a warmed pita and an empty belly!
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| The Fava Bean – Isn’t it cute? When I was little I thought that black line looked like a smile! :) |
Notes:
- You can add chopped tomatoes to this dish. I just prefer it without, but if you’d like, throw them in after adding the cumin and sauté for just two minutes.
- My favorite brand of foul, although so many of them are really good, is California Garden. I find it at a Middle Eastern market nearby.
- I think this makes a great appetizer too. You’d want to double the recipe, omit the egg on top and serve the foul in a pretty bowl with pita chips on the side.
i eat this all the time when i go back to egypt ,delicious.
How nice, Hassan! Foul is a favorite in our house…we just made it for dinner the other night! Thanks for stopping in!
Interesting…I have had Foul but never with an egg or so dry. Usually soupy with olive oil and tomatoes like in Jordan.
I suppose every place has their own way of creating fava beans, and will try anything once.
I’ve seen so many variations of foul too, Julia. I have seen it much soupier and I do like it that way too, but this is my favorite. Let me know if you make it! :)
I absolutely love Foul Medames! This is so beautiful topped with fried egg, which is a version of this dish that I’ve never had before. In Syria, my MIL tops it with fresh diced tomato, onion, and parsley, and then sprinkles on a bit of lemon and olive oil. I’ve been dying for foul lately, and yours is the next version of this dish that I’m going to make!
That is how my Mom likes it, with the tomato. She cooks it a bit though. There seem to be as many versions of foul as there are spelling variations, aren’t there? I’m going to try it your way too…I like the idea of the fresh veggies on top of the hot foul! It probably looks pretty too. Thanks so much Faith! :D