ful medames breakfast bar

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For the beans:
2 quarts water
2 teaspoons baking soda
2 1/2 cup dried fava beans
2 cloves garlic, crushed through a press or finely minced
3/4 teaspoons salt, or to taste
2 tablespoons extra virgin olive oil (divided)
2 tablespoons parsley

For the breakfast bar:
1/2 cup chopped parsley
3 cloves garlic, crushed through a press or finely minced
1/2 of 1 red onion, thinly sliced or minced
2 lemons, sliced into wedges
3 hard boiled eggs, cut into slices or wedges
3 medium tomatoes, diced
1/2 of 1 English cucumber or 3 Persian cucumbers, diced
8 to 10 radishes, thinly sliced
Extra virgin olive oil
Pita Bread, warmed in the oven for a couple minutes
1 1/2 tablespoons lightly toasted cumin
1 tablespoon crushed red pepper
8 ounces feta, garnished with 2 tablespoons extra virgin olive oil (can also use 1 cup labneh or yogurt)
Pita bread


  1. Make the beans: Pour the water and baking soda over the dried fava beans and stir until the baking soda dissolves. Let them soak overnight.
  2. The next morning, drain away the soaking water and cover the fava beans by a few inches of water in a medium stock pot or skillet. Bring the water to a boil, and then lower the heat and simmer the fava beans for about 35 minutes, until they’re very soft (keep an eye on them to make sure they don’t disintegrate completely). If you don’t use baking soda or if your beans are old, they’ll take longer to cook.
  3. While the beans are cooking, prep the toppings and set up the bar.
  4. Once the beans are very soft, strain them in a colander. Add 1 tablespoon of oil to the emptied pan and add the garlic to the oil. Cook and stir over medium heat for 30 seconds, and then return the beans to the pot and mash them up with the salt. Add one or two tablespoons of water if the beans are too thick (they will thicken a little more as they cool).
  5. Drizzle the beans with the remaining extra virgin olive oil, and garnish with the 2 tablespoons parsley.
  6. Set up the breakfast bar: Prep all ingredients and set out on the table, instructing your guests to help themselves to the beans, and then to load their plates up with their favorite toppings.
  7. You will probably have leftover toppings at the end of the day, which you can use to make an omelette or frittata the next morning.