Fuhl Ful Foul Medammas

Foul Medammas – or: how to make bean purée sexy

There are dishes that you can’t really explain. Simply saying “This is delicious!” is usually not enough. When I say “That’s vegan!” only my vegan friends react with gasps. Bean puree doesn’t sound very sexy either … So let’s name it: Foul Medammas. But, how can I introduce someone to a rather ugly mush made of chickpeas and fava beans? That’s right, I just put it in front of the guests without warning and hope they like it.

Foul Medammas: Best breakfast in the Levant!

I’m really incredibly happy that not only has everyone enjoyed it so far – but that everyone has been thrilled with it. Well, Foul (or Ful or Fuhl) is a mush of beans and chickpeas dressed with garlic, lemon juice and cumin. But that alone does not make the dish. My mother always says ” You have to pamper Foul!” So how do you pamper chickpeas and beans? With herbs, fruity tomatoes, fresh and pickled vegetables. Add olives and delicious tea.

So you have this mush as a base, add a small handful of chopped parsley and mint on top and cover the herbs with sweet diced tomatoes. Foul gets the final touch with a good dash of olive oil. So, I present this to my friends – and they look at me with wide eyes. Something is missing …

We eat with our hands!

No spoon, no knife and no fork … “How are you supposed to eat that!!?”
I hand thin Lebanese flatbread and demonstrate how I would eat foul. I tear off a piece of pita bread, hold it between my thumb and forefinger and press the bread into the foul. While doing so, I try to absorb as much of the delicious bean puree as I can. I then have some of the puree, fresh herbs and tomato cubes in the flatbread – and everything is glistening from the olive oil. I eat that then and smile at my friends invitingly. After a few failed attempts, they all succeed and the smiles spread.

Foul is a really delicious and, above all, very sociable affair. When preparing it, pay attention to the quality of the ingredients, especially the olive oil. For snacks, I always serve a selection of fresh and pickled vegetables and olives. This is accompanied by either black tea or mocha.

Recipe for Foul Medammas

Fuhl Ful Foul Medammas

Foul Medammas

Or: How to make bean purée sexy …
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people


Fot the Foul Medammas

  • 500 g Cooked fava beans / broad beans
  • 250 g Cooked chickpeas
  • 2 Cloves of garlic
  • 1,5 tsp Cumin
  • 1 Lemon
  • 1 tsp Harissa
  • Salt

For the topping

  • 1 Bunch of flat leaf parsley
  • 4 Sprigs of Mint
  • 3 Tomatoes
  • Olive oil plenty, at least 3 Tbsp. per serving
  • flat bread


  • Cover the fava beans and chickpeas with water in a pot and heat over medium heat. You don't need to cook anything here – just make sure everything is nice and hot.
  • Squeeze the lemon.
  • Peel the garlic and crush it in a mortar with a little salt.
  • Mix the crushed garlic with the lemon juice and cumin in a bowl.
  • Chop the parsley and mint leaves. You can mix them together and put them in a small bowl.
  • Dice the tomatoes.
  • Put the beans and chickpeas with 1/4 of the liquid into the bowl with the garlic and mash coarsely with a potato masher.
  • Stir and season with salt and harissa. If the bean puree is too thick, you can stir in more of the liquid or a little water.
  • Divide the foul among 4 bowls, top with parsley, mint and diced tomatoes.
  • Pour plenty of olive oil over the foul.
  • Serve Foul Medammas still warm with pita bread, olives and pickled and fresh vegetables of your choice.
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For the Levantine breakfast, you can also serve sucuk with eggs, hummus and shakshuka.

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