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Ful bil Laban (fava beans in yoghurt): recipe illustration
Breakfast

Ful bil Laban (fava beans in yoghurt)

Cooked and mashed fava beans mixed with fresh yoghurt, garlic and lemon, then drizzled with olive oil. Light and creamy, it is a traditional breakfast dish from the Hijaz, served with bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

216 kcal per serving

Protein
11.1 g
Carbohydrates
12.2 g
of which sugars
2.3 g
Fat
12 g
of which saturated fat
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Quickly reheat the drained fava beans in a small saucepan with a little water for 5 minutes.
  2. Roughly mash the beans with a fork or pestle, keeping a rustic texture.
  3. In a bowl, mix the yoghurt with the crushed garlic, lemon juice and a pinch of salt.
  4. Add the warm beans to the yoghurt and stir gently to make a thick cream.
  5. Spread on a plate, make a well in the centre, pour in the olive oil and sprinkle with cumin, paprika and parsley.
  6. Serve with warm pita bread.

Variations and tips

Tomato version. Add diced tomato and raw onion on top.

Cold version. Serve the beans cold, in summer, as a salad.

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Original Ecomely recipe.