Foul Mudammas Egyptian Fava Beans Recipes

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)

Foul Mudammas (Egyptian Fava Beans) image

Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!

Provided by Suzy Karadsheh

Categories Vegan

Time 25m

Number Of Ingredients 15

Ingredients

2 cans plain fava beans (13 to 15 ounces each can) (see notes if using dry fava beans)
½ cup water
Kosher salt
½ to 1 tsp ground cumin
1 to 2 hot peppers, chopped (jalapenos will work here)
2 garlic cloves, chopped
1 large lemon juice of
Extra virgin olive oil (Early Harvest)
1 cup chopped parsley
1 tomato, diced
Warm pit bread
Sliced tomatoes
Sliced cucumbers
Green onions
Olives

Steps:

In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
Serve with pita bread, sliced veggies and olives.

Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg

EGYPTIAN FAVA BEAN DIP (FOUL MUDAMMES)

Egyptian Fava Bean Dip (Foul Mudammes) image

This is a wonderful breakfast or brunch when you wake up ravenous and really need a protein hit. A Saudi friend taught me how to make this. P.S. If you live in the Seattle area, a little store in the Pike Place Market called The Souk sells fava beans in cans; The store has a lot of great food items.

Provided by Carol Bullock

Categories Spreads

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can cooked fava beans or 1 1/2 cups cooked fava beans
1 small onion, chopped
3 garlic cloves, chopped
1 large tomatoes, chopped
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon cumin (but season to your own taste!)
1 dash cinnamon (but season to your own taste!)
1 dash clove (but season to your own taste!)
1 dash turmeric (but season to your own taste!)
1 dash cayenne (but season to your own taste!)
1 tablespoon lemon juice (or to taste)
salt
1 small potato, peeled and cooked, added when onion is cooking (optional)

Steps:

First, cook onion in vegetable oil until limp.
Add garlic and cook a little.
Add large chopped tomato and cook until it just starts breaking apart.
Add spices and lemon juice and stir.
Add fava beans and salt to taste.
Leave on low heat for about 15-20 minutes.
Put in blender and puree until smooth.
Place in serving dish and drizzle generously with olive oil.
Eat with Carol's pita bread (warm crusty french bread is good too).

FOUL MUDAMMAS

Foul Mudammas image

Foul Mudammas is a national Egyptian dish. I would say it is the most famous Egyptian dish since I've never hard of any other. It's made of Fava beans (sometimes called broad beans) and is usually eaten for breakfast or lunch with pita bread. It is very similar to Mexican refried beans although the flavors are slightly different. The dominant taste is lemony and even though plenty of garlic is used, you can barely taste it. It can be made either with young Fava beans or old ones. I used older ones which have a brown color, young Fava beans are very green in color. If you'll use young beans you probably won't have to shell them but honestly I've never seen foul mudammas made with green beans that's why I used older, brown beans. If you're discouraged by the process of shelling beans don't worry, it's not that bad and since beans are really large, it goes pretty fast. Some people prefer to shell Fava beans before cooking but I find it easier to do it after they've been simmering for an hour. That way you can just squeeze them and they easily pop out of their shells.

Provided by Be Nutritious

Categories Breakfast

Time P1DT1h30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dry fava beans, soaked overnight in water
6 -7 garlic cloves
1 small bunch parsley
2 lemons, juice of
3 teaspoons cumin seeds
1/2 cup sliced cherries or 1/2 cup regular chopped tomato
salt
pepper

Steps:

Smash garlic cloves with a flat part of the knife and remove the outer layers. Chop parsley.
In a small skillet toast cumin seeds until you can smell intense aroma. Transfer to a pestle and mortar and grind.
Heat the olive oil in a large skillet or pot and add the garlic cloves and cumin. Saute one minute and add drained Fava beans. Cover with water, put a lid on and simmer for about an hour or until beans are soft.
Drain cooked beans through a sieve reserving the flavorful water. Let them cool down a bit and start shelling them. Make a small cut or tear a small opening on one end of a bean and squeeze the content back into the flavorful water. Throw away the shells.
Bring back beans to a boil and using potato masher, mash them slightly. Add parsley, lemon juice and tomatoes and simmer few more minutes until slightly reduced and thick. Stir from time to time.
At the end season with salt and pepper and serve with pita bread.

Nutrition Facts : Calories 154.8, Fat 0.9, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 29.4, Fiber 6.9, Sugar 5, Protein 9.5

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