Ful Mudammes: Thinking Out of the American Box About Breakfast

FUL . . . serve it up as part of a mezze (appetizer table), as a main dish, a side dish, hot, cold . . . or for breakfast.
FUL . . . serve it up as part of a mezze (appetizer table), as a main dish, a side dish, hot, cold . . . or for breakfast.

Ful is Arabic for fava beans (as hummus is Arabic for chickpeas). This is another popular Middle Eastern salad to serve as part of a mezze (Middle Eastern appetizer table), alongside of hummus, or all by itself. It is a street food in the Middle East and is part of breakfast in Egypt. There are many versions of this dish. This is mine:

FUL in the making
FUL in the making



  • Fava beans, 1 lb. dried (small) beans
  • Chickpeas, 1/2 lb. dried
  • Plum Tomatoes, 6 petite diced
  • Garlic, 1 TB minced
  • Extra virgin olive oil, 1/2 cup
  • Lemons, juice of 2 (1/4-1/2 cup – I use closer to 1/2 cup)
  • Cilantro, 1/2 bunch, chopped
  • Salt, 1 TB (scant)
  • Cumin, 1-1/2 TB
  • Red pepper, crushed, 4 tsp. (scant)



  1. Rinse small fava beans and chickpeas, place together in a pot to cook, and add water 1-2″ over the top of the beans.
  2. Bring to a boil, reduce heat and simmer until done, 1-2 hours.
  3. While the fava beans and chickpeas are cooking, prepare the sauce.
  4. Petite dice the tomatoes. Cut the green beans as shown in the picture. Mince the garlic. Squeeze the lemons. Chop the cilantro.
  5. Add the extra virgin olive oil to a pan with the minced garlic and allow garlic to simmer for a moment.
  6. Add petite diced tomatoes and remaining seasonings except cilantro.
  7. Stir and simmer tomatoes and seasonings for a few moments until mixture is saucy. Turn off the heat.
  8. When sauce mixture is cooled, add cilantro.
  9. When beans are cooked and well-drained, place in a bowl or back in pot, and add sauce.

Ful can be served warm or cold. I prefer it warm.

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