[{"data":1,"prerenderedAt":396},["ShallowReactive",2],{"recipe:lebanese-foul-mudammas":3,"recipe:country:lebanon":183},{"slug":4,"title":5,"nativeName":6,"romanized":7,"pronunciation":8,"countrySlug":9,"region":10,"emoji":11,"summary":12,"intro":13,"story":14,"whyThis":15,"tips":20,"substitutions":27,"variations":40,"serveWith":50,"storage":52,"faq":53,"equipment":69,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":77,"diet":80,"mainIngredients":85,"ingredients":90,"instructions":137,"nutrition":158,"images":164,"keywords":174,"publishedAt":181,"updatedAt":181,"authorSlug":182},"lebanese-foul-mudammas","Foul Mudammas (Warm Fava Bean Breakfast)","فول مدمس","Ful mudammas","fool moo-DAM-mas","lebanon","Beirut breakfast counters","🫘","Fava beans warmed in their own liquor and half-crushed with garlic, lemon and cumin, then flooded with olive oil and scooped straight from the bowl with hot bread.","Foul mudammas is a bowl of soft fava beans, crushed just enough to thicken their own broth, seasoned hard with garlic pounded into salt, lemon juice and cumin, and finished with more olive oil than seems reasonable. Half the beans stay whole so there is something to bite. It is earthy and dense, sharp from the lemon, and the raw garlic gives it a slow heat that builds. In Lebanon it is breakfast, eaten with flatbread torn and used as a spoon, with tomato, mint, radishes and olives on the same table. There is no cooking skill involved and a great deal of seasoning judgement — the difference between dull and excellent is entirely in the lemon and salt.","Ful is one of the oldest continuously eaten dishes in the region, and nobody owns it. Fava beans were a staple of the eastern Mediterranean and the Nile valley for millennia, and versions of slow-cooked fava beans dressed with oil and acid appear across Egypt, Sudan, Palestine, Syria, Jordan, Lebanon and the Gulf. Egypt has the strongest claim on it as a national dish — ful medames is what the country eats for breakfast, sold from copper cauldrons on street corners — and it would be dishonest to file it as purely Lebanese. What the Lebanese version does differently is lean harder on lemon and raw garlic, often add a handful of chickpeas to the pot, and treat olive oil as a component rather than a garnish.\n\nThe word mudammas points at the traditional method: buried, or stewed. Beans were cooked overnight in a narrow-necked pot called a qidra, set in the dying heat of a bread oven or over embers, so they softened for hours without boiling apart. That slow, gentle heat is why properly made ful has beans that are collapsing at the edges but intact in the middle. Street vendors in the Levant and Egypt still use tall, narrow vessels for the same reason, and the shape has barely changed in generations.\n\nIn Beirut the dish belongs to a specific institution: the hummus-and-ful shop, open from dawn, serving three or four things and nothing else. You sit down and plates arrive without much conversation — hummus, ful, maybe fatteh, raw onion, mint, pickled chillies, a stack of bread. Workers eat it before a shift, families after a late night, and the shops close by early afternoon because there is nothing left to sell. It survives because it is cheap, filling and made of things that keep, which is a fair description of most food that lasts thousands of years.",[16,17,18,19],"Crushes only part of the beans, so the bowl has both a thick base and whole beans with bite — the texture that canned-and-mashed versions lose.","Garlic pounded to a paste with salt rather than chopped, which spreads its heat evenly instead of leaving raw nuggets.","Uses the bean liquor rather than draining it, so the seasoning has something to cling to and the dish does not go dry.","Ten minutes with tins, or the overnight dried-bean route with proper instructions — both spelled out honestly.",[21,22,23,24,25,26],"Warm the beans in their own canning liquid, not water. Drained beans in fresh water taste flat and need twice the salt.","Pound the garlic with the salt in a mortar until it is a wet paste. Chopped garlic gives you hot spots and a harsher edge.","Crush about half the beans against the side of the pot with a spoon or a potato masher. A blender turns the whole thing into hummus.","Add lemon juice off the heat and in two goes, tasting between them. Ful takes more acid than you expect and it disappears into the beans.","Use the best olive oil you have and pour it on at the table, not in the pot — its aroma is destroyed by heat.","Serve warm rather than hot. Scalding ful mutes the garlic and the lemon; a resting minute or two brings both back.",[28,32,36],{"original":29,"swap":30,"note":31},"Canned fava beans","250 g dried small fava beans, soaked 12 hours and simmered 1½–2 hours until collapsing","Better texture and flavour, and much cheaper, but it needs planning. Keep the cooking liquid — it is the base of the dish.",{"original":33,"swap":34,"note":35},"Fava beans","Half fava, half chickpeas, or all chickpeas at a push","The mixed version is common in Lebanese shops. All chickpeas makes a different, milder dish — pleasant, but not really ful.",{"original":37,"swap":38,"note":39},"Tahini finish","Omit it, or use 1 tbsp thick yogurt","Tahini is optional and regional; some Lebanese cooks add a spoonful for body, others consider it an Egyptian habit and skip it.",[41,44,47],{"name":42,"description":43},"Ful bi tahini","Two tablespoons of tahini whisked with lemon and a little water, stirred through the warm beans. Creamier, paler and less sharp — a common shop-style finish.",{"name":45,"description":46},"Ful with hummus","A plate of hummus with a well in the middle filled with warm ful, olive oil and cumin. The standard Beirut breakfast combination, ordered as one dish.",{"name":48,"description":49},"Egyptian-style ful","Cooked longer to a coarse purée and seasoned with cumin, chilli and sometimes a chopped hard-boiled egg or tahini. Softer and less lemon-driven than the Lebanese version.",[51],"Hot flatbread torn into scooping pieces, plus raw onion wedges, radishes, fresh mint, olives and pickled chillies on the same table.","Ful keeps 3 days refrigerated, though the garlic sharpens and the lemon fades, so taste and re-season before serving. Reheat gently with a splash of water — it thickens considerably when cold. Do not add the finishing olive oil, parsley or tomato until serving; they go dull and grey overnight. Cooked dried favas freeze well in their liquid for 3 months, which makes the from-scratch route much more practical: cook a big batch, freeze in portions, and each breakfast is then a five-minute job.",[54,57,60,63,66],{"question":55,"answer":56},"What are fava beans and where do I buy them?","Fava beans, also called broad beans or ful, are a large flat legume eaten across the Mediterranean and Middle East. For this dish you want the small brown dried variety, or tins labelled ful medames, both sold in Middle Eastern shops and most international aisles. Fresh green broad beans are a different ingredient entirely and will not work here.",{"question":58,"answer":59},"Is foul mudammas Lebanese or Egyptian?","Both, genuinely. Fava beans have been a staple across the eastern Mediterranean and the Nile valley for thousands of years, and ful is a national breakfast in Egypt and Sudan as much as it is a fixture in Lebanon, Syria, Palestine and Jordan. The Lebanese version tends to be sharper with lemon and raw garlic and often includes chickpeas; the Egyptian one is usually smoother and more cumin-forward. There is no useful sense in which one country invented it.",{"question":61,"answer":62},"My ful tastes bland even after adding salt. What is missing?","Almost always acid. Fava beans are starchy and absorb lemon juice without announcing it, so a dish that tastes flat usually needs another half lemon rather than more salt. Cumin also does a lot of work here — a full teaspoon for four people is normal, not excessive. Finally, check the olive oil: a thin, tired oil contributes nothing, while a peppery fresh one changes the dish.",{"question":64,"answer":65},"Can I make it without a mortar and pestle?","Yes. Sprinkle the garlic cloves with the salt on a board and drag the flat of a heavy knife across them repeatedly, pressing down, until they smear into a paste. It takes about a minute and gets you most of the way there. The point is to break the cell walls so the garlic disperses evenly rather than sitting in raw chunks.",{"question":67,"answer":68},"Is this eaten hot or cold?","Warm. It is served straight from the pot but is usually allowed to sit for a minute or two, because very hot beans mask the garlic and lemon. Leftovers eaten cold from the fridge are a legitimate snack, but the intended temperature is comfortably warm, with the olive oil still pooling on top rather than absorbed.",[70,71,72],"Small heavy saucepan","Mortar and pestle or heavy knife","Potato masher or sturdy spoon",4,10,15,"easy",[78,79],"breakfast","appetizer",[81,82,83,84],"vegetarian","vegan","gluten-free","dairy-free",[86,87,88,89],"garlic","lemon","olive-oil","cumin",[91,97,102,105,109,113,115,119,124,127,130,133],{"qty":92,"unit":93,"name":94,"note":95,"group":96},800,"g","canned fava beans (2 tins), undrained","or 250 g dried small favas, soaked and simmered — see substitutions","For the beans",{"ref":98,"qty":99,"unit":93,"name":100,"optional":101,"group":96},"chickpeas",150,"cooked chickpeas, drained",true,{"ref":86,"qty":73,"unit":103,"name":86,"group":104},"clove","For the seasoning",{"qty":106,"unit":107,"name":108,"group":104},1,"tsp","flaky salt, for pounding with the garlic",{"ref":87,"qty":110,"unit":111,"name":112,"group":104},1.5,"piece","lemons, juiced (about 80 ml)",{"ref":89,"qty":106,"unit":107,"name":114,"group":104},"ground cumin",{"ref":116,"qty":117,"unit":107,"name":118,"group":104},"black-pepper",0.5,"black pepper",{"ref":88,"qty":120,"unit":121,"name":122,"group":123},5,"tbsp","extra virgin olive oil","To finish",{"ref":125,"qty":106,"unit":111,"name":126,"group":123},"tomato","tomato, finely diced",{"ref":128,"qty":73,"unit":121,"name":129,"group":123},"parsley","flat-leaf parsley, chopped",{"ref":131,"qty":117,"unit":111,"name":132,"optional":101,"group":123},"onion","small onion, very finely diced",{"qty":134,"unit":135,"name":136,"optional":101,"group":123},null,"to taste","chilli flakes or a chopped green chilli",[138,143,146,149,152,155],{"title":139,"text":140,"timerSeconds":141,"tip":142},"Warm the beans","Tip the fava beans with all their liquid into a small saucepan, add the chickpeas if using, and bring to a bare simmer over medium heat. Let them bubble gently for 8–10 minutes, until the skins are loose and a bean squashes with no resistance against the side of the pan.",540,"If the liquid reduces below the level of the beans, add a splash of hot water. The dish should never look dry in the pot.",{"title":144,"text":145},"Pound the garlic","While the beans warm, pound the garlic cloves with the flaky salt in a mortar until you have a smooth, wet, off-white paste with no visible pieces. This takes about a minute of steady work and is the single most important step for even flavour.",{"title":147,"text":148},"Crush half the beans","Take the pan off the heat and crush roughly half the beans against the side with a masher or the back of a spoon. Stop while there are still plenty of whole beans visible — the crushed half thickens the liquor into a loose sauce, and the whole half gives the bowl texture.",{"title":150,"text":151},"Season aggressively","Stir in the garlic paste, the cumin, the pepper and half the lemon juice. Taste, then add the rest of the lemon in stages until the beans taste bright and slightly too sharp on their own — the olive oil and bread will round it off. Correct the salt last.",{"title":153,"text":154},"Dress the bowl","Spoon the ful into a wide shallow bowl and spread it with the back of the spoon into a rough swirl with a dip in the centre. Pour the olive oil generously into the dip and let it run to the edges.",{"title":156,"text":157},"Top and serve warm","Scatter the diced tomato, parsley, raw onion and chilli over the top and bring it to the table with hot flatbread, mint, radishes and olives. Eat by tearing bread and scooping straight from the bowl.",{"calories":159,"protein":75,"carbs":160,"fat":161,"fiber":162,"sodium":163,"estimated":101},340,32,18,12,620,[165,168,170,172],{"src":166,"alt":167},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero.jpg","Wide bowl of warm crushed fava beans topped with olive oil, diced tomato and parsley beside flatbread",{"src":169,"alt":167},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-16x9.jpg",{"src":171,"alt":167},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-4x3.jpg",{"src":173,"alt":167},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-1x1.jpg",[175,176,177,178,179,82,180],"foul mudammas","ful medames","fava beans","lebanese breakfast","levantine","olive oil","2026-08-19","dishroute-kitchen",{"items":184,"total":74,"page":106,"limit":394,"hasMore":395},[185,192,219,241,267,289,314,335,359,376],{"slug":4,"title":5,"nativeName":6,"romanized":7,"countrySlug":9,"region":10,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":186,"diet":187,"mainIngredients":188,"images":189,"keywords":191,"publishedAt":181,"updatedAt":181,"authorSlug":182},[78,79],[81,82,83,84],[86,87,88,89],[190],{"src":166,"alt":167},[175,176,177,178,179,82,180],{"slug":193,"title":194,"nativeName":195,"romanized":196,"countrySlug":9,"region":197,"baseServings":73,"prepMinutes":198,"cookMinutes":199,"restMinutes":74,"difficulty":76,"course":200,"diet":202,"mainIngredients":204,"images":207,"keywords":211,"publishedAt":181,"updatedAt":181,"authorSlug":182},"kafta-bil-sanieh","Kafta bil Sanieh (Lebanese Baked Kafta with Potato and Tomato)","كفتة بالصينية","Kafta bil sayniyeh","Home kitchens 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sauce","tarator",{"slug":290,"title":291,"nativeName":292,"romanized":293,"countrySlug":9,"region":294,"baseServings":73,"prepMinutes":198,"cookMinutes":295,"restMinutes":296,"difficulty":247,"course":297,"diet":299,"mainIngredients":300,"images":303,"keywords":307,"publishedAt":181,"updatedAt":181,"authorSlug":182},"lebanese-manakish","Manakish Za'atar (Lebanese Za'atar Flatbread)","مناقيش بالزعتر","Manaqish bi za'atar","Beirut and Mount Lebanon bakeries",20,90,[298,78,274],"bread",[81,82,84],[301,88,302],"flour","thyme",[304],{"src":305,"alt":306},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero.jpg","Round za'atar flatbreads fresh from the oven, dark green herb topping with blistered puffed rims",[308,309,310,311,178,312,313],"manakish","manoushe","zaatar","flatbread","levantine bread","sumac",{"slug":315,"title":316,"nativeName":317,"romanized":318,"countrySlug":9,"baseServings":73,"prepMinutes":75,"cookMinutes":225,"restMinutes":74,"difficulty":76,"course":319,"diet":321,"mainIngredients":323,"images":326,"keywords":330,"publishedAt":334,"updatedAt":334,"authorSlug":182},"mujadara","Mujadara (Lebanese Lentils and Rice with Caramelized Onions)","مجدرة","Mujadara",[201,320],"side",[82,83,84,322],"nut-free",[324,325,131],"lentils","rice",[327],{"src":328,"alt":329},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero.jpg","A platter of lentils and rice mujadara topped with a pile of dark caramelized onion strands",[315,331,332,238,179,82,333],"lentils and rice","caramelized onions","pantry 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grill","mashawi",{"slug":360,"title":361,"nativeName":362,"romanized":363,"countrySlug":9,"baseServings":245,"prepMinutes":75,"cookMinutes":364,"restMinutes":365,"difficulty":76,"course":366,"diet":368,"mainIngredients":369,"images":370,"keywords":374,"publishedAt":334,"updatedAt":334,"authorSlug":182},"hummus","Silky Hummus bi Tahina (Levantine Chickpea Dip)","حمص","Hummus bi tahina",75,480,[79,367],"sauce",[82,83],[98,86,87],[371],{"src":372,"alt":373},"\u002Fimages\u002Frecipes\u002Fhummus\u002Fhero.jpg","Bowl of silky hummus swirled with olive oil, topped with whole chickpeas and paprika",[360,98,278,239,179,9,375],"dip",{"slug":377,"title":378,"nativeName":379,"romanized":380,"countrySlug":9,"baseServings":73,"prepMinutes":271,"cookMinutes":381,"restMinutes":295,"difficulty":76,"course":382,"diet":383,"mainIngredients":384,"images":386,"keywords":390,"publishedAt":334,"updatedAt":334,"authorSlug":182},"tabbouleh","Tabbouleh (Lebanese Parsley and Bulgur 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