Shami Foul (Fava Beans)
The Damascene way with foul: cooked fava beans seasoned with salt and cumin, then crowned with “badweh” — a creamy blend of yogurt, tahini, lemon and garlic. Showered with parsley, mint and tomato and a drizzle of olive oil, it is a breakfast that feels like a feast.
Shami foul lifts the everyday plate of fava beans to another level with yogurt, tahini, garlic and lemon. The mixture turns creamy, tangy and fresh, then is garnished with parsley, mint, tomato and olive oil — a hearty breakfast that gathers the family around warm bread.
How to Prepare
Warm the foul and lightly mash, seasoning with salt and cumin.
For the badweh sauce, whisk together the yogurt, tahini, lemon juice, crushed garlic and a pinch of salt until smooth.
Spread the foul in a dish and pour the sauce over the top.
Garnish with chopped parsley, mint and tomato, then finish with a drizzle of olive oil.
Serve warm with bread.
Made it? Rate this recipe
For the silkiest badweh, use room-temperature yogurt and loosen the sauce with a splash of warm water if it is too thick.
Ingredient Swaps
Use more tahini in place of the yogurt for a more concentrated flavour. | Swap canned fava beans for home-cooked ones if available. | Add a pinch of cumin or chilli to taste for a stronger kick.
Common Questions
Should I mash the beans or leave them whole?
As you like; a partial mash gives a creamy texture while keeping some whole beans.
Is it served hot?
It is best to warm the beans a little, then add the yogurt-tahini mix before serving.
How do I balance the acidity?
Adjust the lemon juice gradually to taste.
What is it served with?
With warm Arabic bread, vegetables and olives.
Can I make it ahead?
It is best to stir in the yogurt and tahini just before serving to keep the flavour fresh.
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