Foul Mudammas with Beef

Name: Foul Mudammas with Beef
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Middle Eastern

roubashahin.com.au

This foul mudammas with beef is a comforting Lebanese favourite—simple, hearty, and perfect for weekends with warm bread.

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

About this recipe

I didn’t grow up eating this version of foul mudammas, but it became known to me after my sister tried it while holidaying in Lebanon. During her stay with her husband’s family, they served foul cooked with spiced minced meat one evening. She said it was delicious, comforting, and practical. With meat prices rising, people started adding just a little beef to their usual foul to make it more filling without using too much meat — turning a humble breakfast dish into something heartier.

This foul mudammas with beef is simple, satisfying, and made with pantry staples like canned fava beans, garlic, lemon, and cumin. The cumin gives warmth and depth, while the lemon keeps it bright and fresh. Served warm with flatbread, it just makes sense — it’s substantial and nourishing, perfect for sharing around the table.

Traditionally, the original foul mudammas we all grew up with is a breakfast dish — rich in flavour and always served with bread and vegetables. But this meaty version has become more of a lunch or dinner option. And if you love these kinds of one-pan, no-fuss meals, you might also enjoy my Scrambled Eggs and Green Broad Beans — a wholesome dish that’s perfect for lazy weekend mornings.

Ingredients

Main Ingredients

1 x 850 grams can (or 2 x 400 grams cans) fava beans, with liquid
⅓ cup water
Salt, to taste
1 teaspoon ground cumin
1 large tomato, diced
3 garlic cloves, crushed
4 tablespoons lemon juice
2 tablespoons ghee
300 grams beef mince
1 teaspoon bharat spice
1 heaped tablespoon tomato paste

For garnish

1 finely diced tomato
1 tablespoon finely diced red onion
2 tablespoons finely chopped parsley
1 finely diced green chilli
Pomegranate seeds (optional)
Extra virgin olive oil to drizzle

Notes from Rouba

Use canned fava beans for ease—most Arab homes do!
Don’t mash all the beans; keeping some whole gives it a lovely rustic texture.
Add more lemon juice if you like it extra tangy.
I prefer ghee over oil—it adds rich flavour to the mince.

Method

Step 1. Cook Beans with Spices

Pour the entire contents of the fava bean can(s) into a pot with their liquid, along with ⅓ cup of water. Season with salt and ground cumin, then use a potato masher or pestle to roughly mash the beans, leaving some whole for texture. Simmer over medium heat for 5–7 minutes.

Step 2. Add Tomatoes and Simmer

Stir in the diced tomato, crushed garlic, and lemon juice. Reduce the heat and simmer for 7–10 minutes, or until the mixture thickens slightly and the flavours come together.

Step 3. Cook Beef and Combine

In a separate pan, heat ghee and add the beef mince. Season with salt, bharat spice, and tomato paste. Cook until the meat is browned and fully cooked. Spoon the warm bean mixture into a serving bowl and top with the beef. Finish with the fresh garnish mix (the diced tomato, red onion, chopped parsley, and green chilli combined together), and scatter pomegranate seeds if using. Drizzle lightly with extra virgin olive oil before serving.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make this with dry beans?
Yes, absolutely. Soak the beans overnight, then cook them until tender before following the recipe. Canned beans just make it quicker and easier.

Can I use lamb instead of beef?
Yes, lamb works beautifully—just remember it’s fattier and will have a richer flavour.

Can I make it without meat?
Of course! The original foul mudammas is traditionally meat-free and still very filling.

Is this really a breakfast dish?
It is! I grew up with so many hearty dishes like foul, fatteh, and hummus served at breakfast. These are often enjoyed on weekends or special holidays when there’s time to linger over the meal.

What do I serve it with?
Always with warm bread and a platter of fresh vegetables—radishes, capsicum, cucumber, red onion, spring onion, and a few pickles.

Do I need to do the garnish?
It’s optional, but that mix of tomato, onion, parsley, and chilli adds freshness and colour. You can skip it if you prefer things simple.