This will keep you going for hours. That is the best way to describe this breakfast.

Some of you might already know through my blogging that my background is Lebanese and Syrian. Same-same but different. And there are just a enough differences, especially within the food, to enjoy a variety within a middle eastern culture.

One of which is the different ways and dishes my dad makes to my mum. Both my parents get food. They understand flavours and they have the skill to put things together. But mostly, they understand the value of good, wholesome food. And they respect the power that food can have on your overall health and wellness.

Which is a nice segue into the introduction of Ful Medamas. This is an incredibly hearty middle eastern breakfast dish – it varies depending on where you are in the ME, I prefer the Syrian version! My dad takes so much pride in making and serving this. He tends to hover over you like a helicopter whilst you are eating it to check if you are a) enjoying it as much as he think you should  b) finishing it all and c) want a 2nd or a 3rd helping. I love this dish even more because my dad serves it up with so much love. Love in a bowl.

Now to the details. It is 100% savoury breakfast and not for the faint-hearted. There is nothing sweet about this. So read no further if you have a hardcore sweet tooth. But if you are looking for energy, sustenance, nourishment and healing all at the same time, read on my friend!

So, what’s in it?

  • 1 Garlic clove
  • 1/4 cup Olive Oil
  • 400gs/1 can Fava Beans
  • 400gs/1 can Chickpeas
  • 4 Pastured/free range Eggs
  • 4 Tomatoes
  • 2 Lemons
  • 1/2 tsp Cumin
  • Sprinkle of Himalayan Rock Salt
  • Parsley

A little tip: don’t eat this before a date. Like I said this is not for the faint-hearted. There is only 1 clove of garlic in this recipe but if you need some healing add more! It works.

This will serve around 4 people

What to do:

  • Whether you are using dried or canned beans/peas simply chuck into water and bring to the boil. If canned take off the heat once it’s boiled and drain. If using dried you’ll have to simmer until the beans are soft – this is usually 40minutes or so
  • Next, mix the crushed garlic, olive oil, cumin, salt, lemon juice. Place a small amount at the base of each of your serving bowls. Keep the rest aside.
  • Meanwhile fry or poach 4 eggs as you like them.
  • Dice up your tomatoes and Parsley .
  • Place an even amount of the beans/peas in each bowl. Sprinkle the tomato and parsley on top. Dress with the remaining olive oil mixture. Place an egg on top. Serve hot. You can add Lebanese bread if you want it, but trust me, you don’t need it.

I guarantee this will make you feel nourished and satisfied for HOURS.

Saha to you!

Claire x



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