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Foul Medames - a delicious, healthy and protein packed meal made with fava beans and topped with an egg. | @tasteLUVnourish on TasteLoveAndNourish.com

Foul Medames

November 16, 2012 By Caroline 6 Comments

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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!

Foul before being topped with the egg.

Foul Medames

2 tablespoons onion, finely chopped
1 clove garlic, minced
1/8 teaspoon cumin
450 gram can Foul Medames or Fava Beans, drained and rinsed
1/2 cup water
1 -2 teaspoon fresh squeezed lemon juice
1 tablespoon extra virgin olive oil
salt and pepper to taste
sprinkling of crushed red pepper flakes
2 large eggs, either hard boiled, soft boiled or fried (omit the egg to keep this dish vegan)

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!

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.

Filed Under: Breakfast, Vegetables Tagged With: appetizer, beans, breakfast, cumin, dinner, easy, egg, fava beans, foul, garlic, healthy, how to make foul, lemon juice, low fat, lunch, olive oil, onion, parsley, recipe, red onion, sea salt, tomato, vegan options, vegetables, vegetarian

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Reader Interactions

Comments

  1. Hassan Elbiali

    March 29, 2018 at 5:10 pm

    i eat this all the time when i go back to egypt ,delicious.

    Reply
    • Caroline

      April 12, 2018 at 12:59 pm

      How nice, Hassan! Foul is a favorite in our house…we just made it for dinner the other night! Thanks for stopping in!

      Reply
  2. julia

    June 22, 2013 at 9:23 am

    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.

    Reply
    • Caroline

      July 1, 2013 at 10:23 am

      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! :)

      Reply
  3. Faith

    November 17, 2012 at 8:13 am

    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!

    Reply
    • Caroline

      November 17, 2012 at 9:30 am

      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

      Reply

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