Warm mashed fava beans dressed in olive oil and lemon, served alongside creamy labneh and fresh vegetables for a hearty Lebanese breakfast.
Foul mudammas is a breakfast staple across the Levant, cooked fava beans mashed with garlic, lemon and olive oil until they form a warm, hearty dip, traditionally eaten scooped up with fresh pita rather than by fork. Alongside it sits labneh, a thick strained yogurt with a tang somewhere between yogurt and soft cheese, drizzled generously with olive oil and often topped with a scatter of fresh mint or za'atar. Together with sliced tomato, cucumber, olives and warm bread, this simple spread makes for a filling, protein-rich Lebanese breakfast that requires little active cooking, most of the work going into good seasoning rather than technique.
Serves 4
Heat the drained fava beans with a splash of water in a saucepan over medium heat until warmed through.
Mash the beans partially with a fork, leaving some texture rather than making it perfectly smooth.
Stir in olive oil, garlic, lemon juice, cumin and salt.
Mash the beans only partially — foul mudammas should have some texture, not be a completely smooth puree.
Spread the labneh on a plate, drizzle generously with olive oil, and sprinkle with za'atar.
Arrange the warm foul, labneh, sliced tomato, cucumber and olives together on the table.
Serve with warm pita for scooping.
Mash the fava beans only partially — a bit of texture is traditional and preferred over a completely smooth puree.
Use good quality olive oil generously on both the foul and labneh, since it's a major flavor component in both.
Warm the pita just before serving so it's soft and pliable for scooping.
Adding a chopped hard-boiled egg on top of the foul is a common, protein-boosting addition.
A spicier version stirs in a bit of chopped fresh chile or a dash of hot sauce.
Fresh fava beans, when in season, can replace canned for a more traditional preparation, though they require more prep.
Refrigerate the foul mixture up to 4 days in an airtight container; labneh keeps for 1-2 weeks refrigerated. Reheat the foul gently with a splash of water before serving.
Foul mudammas has ancient roots in the eastern Mediterranean and Nile Valley, and its simple, hearty combination of fava beans, olive oil and lemon has remained a beloved breakfast across Lebanon, Egypt, Syria and Jordan for centuries.
Yes, soak them overnight and simmer until tender, about 1-1.5 hours, though canned beans are far more convenient for a quick breakfast.
Strain plain full-fat Greek yogurt through cheesecloth overnight to make a reasonable homemade substitute.
Add a splash of the reserved bean liquid or a bit more olive oil while mashing to loosen it to a good, scoopable consistency.
Per serving (380g / 13.4 oz) · 4 servings total
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