top of page

Ful Mudammes (Egyptian Fava Beans)


2 7-inch whole wheat pitas
2 tbsp Za'atar (optional - a mix of the herbs thyme, sesame seeds, oregano and marjoram, salt and sometimes sumac)
2 tbsp extra virgin olive oil
Fresh cucumber
Fresh tomato

1 can fava beans (pick the smaller size of bean)
1/2 tsp cumin
1 tsp olive oil
1 tbsp tahini paste (sesame seed paste)
1/4 finely chopped white onion
Fresh mint (optional)


Drain and rinse the canned fava beans to draw off the added sodium, and empty into a saucepan.

Cook the fava beans over medium heat with 1/2 cup of water for 5 minutes until the beans soften.

Meanwhile, chop the cucumber, tomato, and onion. Mix the za'atar with the olive oil and stir to make a paste. Spread over your pita bread, then arrange the cucumber and tomato on top.

Once the beans are done, drain any remaining water. Add the cumin, 1 tsp of olive oil and 1 tbsp of tahini paste. You can mash the beans or keep them whole. Dish over the pita bread and vegetables to make a wrap, and drizzle with a little extra tahini paste. You can also keep the beans on the side and scoop up a spoonful with the pita bread. Garnish with fresh mint and savour every bite!

"Ful modammes" is a fava bean dish enjoyed in Mediterranean countries and Egypt at all times of the day. It's sometimes cooked with garlic, onion and sometimes tomatoes, but here we've dialled down the potency for all taste palates, and paired with a Mediterranean spice called Za'atar to add more cultural flair. If you can't find za'atar in your local grocery store's ethnic section, use plain olive oil to spread over your pitas. This recipe serves two and is easy to pack up into a lunch wrap to go!

bottom of page