Foul Mudammas Fool Mudammas 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

FOUL MUDAMMAS (FOOL MUDAMMAS)

Foul Mudammas (Fool Mudammas) image

Foul Mudammas is an Egyptian dish, although I am quite sure it is served readily throughout the Middle East. It can be served for breakfast, but serves equally well as an appetizer or healthy snack. This is my take on it. And although I am not an authority on the dish itself, I have cooked Middle Eastern food for over 30 years, and have never had a complaint, not even from people who have these type of culinary roots. I think you'll love it, even if the beans are visually dark and mysterious looking- there is nothing at all mysterious about delicious!

Provided by PalatablePastime

Categories Breakfast

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups dry fava beans
salt
1 lemon, juiced
1 teaspoon garlic powder
1/4 cup minced Italian parsley
1 pinch cayenne pepper
1 small cucumber, peeled and diced
1 medium tomatoes, diced
1/4 cup sliced green onion
1/2 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
4 pieces warm grilled pita bread, tandoori nan or 4 pieces other flat bread

Steps:

Sort the beans and place in saucepan; cover to two inches of water over the top of the beans. Bring to a boil; cook at a rolling boil for 3 minutes then remove from heat, cover and let set for one hour. This 3 minute prep works on most every bean that asks for soaking overnight. You could also soak overnight if you wish.
Drain liquid and add liquid again to up to 2 inches over the top of beans. Bring to a boil, reduce heat, cover, and simmer until tender, an hour or two. Older beans will require longer cook times than newer ones. If by some stroke of bad luck your beans are too old and just don't get tender no matter what you do, toss them and remember next time to date the package and use within 6 months.
Mash beans if necessary to achieve the consistency of refried beans. It shouldn't be all pureed, as chunky bits of bean are most welcome and offer a pleasant texture.
Season beans with salt, garlic powder and lemon juice and cook for a few minutes to allow the flavors to meld.
Place warm beans in bowl, and top with a mixture of chopped parsley, diced tomato, diced cucumber, sliced green onion, and feta cheese. Season with a pinch of cayenne if you like and drizzle with a little bit of olive oil.
Serve with warm toasty grilled pita bread , tandoori nan, or your favorite flatbread.

Nutrition Facts : Calories 394.7, Fat 12, SaturatedFat 3.9, Cholesterol 16.7, Sodium 542.1, Carbohydrate 57.4, Fiber 7.4, Sugar 5.7, Protein 15.9

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

FOOL MADAMAS

Fool Madamas image

This is a popular breakfast and lunch food across the Middle East, but especially in Egypt. I like to heap it on toast for breakfast or spoon a little into a pita with some tahini for lunch. It's ridiculously easy, and freezes really well if you can't eat it all at once. Very versatile, it can be a side dish or a main dish, and if you can get your kids to try it, fool makes a great comfort food.

Provided by Sass Smith

Categories Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (15 ounce) can fava beans
1 (15 ounce) can garbanzo beans (chickpeas)
1 -2 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 garlic cloves, minced fine

Steps:

Stir all ingredients together in a saucepan.
Bring to a boil, lower heat and simmer for 20-30 minutes, occasionally mashing the beans with the back of a large spoon.
If the fool is being served for lunch, you might want to throw a little cayenne pepper or some diced chiles at this point.
It's ready when the texture is somewhere between a soup and a paste - serve hot.

Nutrition Facts : Calories 153.1, Fat 4.2, SaturatedFat 0.6, Sodium 161.8, Carbohydrate 22.9, Fiber 5.2, Sugar 1, Protein 6.7

FABULOUS FOUL MUDAMMAS

FABULOUS FOUL MUDAMMAS image

If you like Hummus, you'll love foul! "Ful Medemmas", a Middle Eastern dish from 1600 years ago of cooked & mashed seasoned fava beans, is best when topped with any or all of the following: hummus, tomatoes, scallions, garlic, parsley, jalapeño, EVOO, and lemon juice!

Provided by Talal B.

Categories Breakfast

Time 20m

Yield 24 ounces, 3 serving(s)

Number Of Ingredients 7

Ingredients

19 ounces fava beans (Progresso brand)
1/4 cup onion, minced
1 tablespoon lemon juice
2 teaspoons garlic, minced
1 teaspoon cumin
1/2 teaspoon sea salt
1/8 teaspoon black pepper

Steps:

Blanch onions for 1 minute, add garlic for 1 minute, add cumin and blanch for one more minute.
Add the can of fava beans WITH the juice, simmer till 75% of juice has evaporated, approximately 10 minutes.
Using an immersion blender, puree till smooth, and simmer till slightly thicker than hummus.
Top with hummus, tomatoes, scallions, garlic, parsley, jalapeño, EVOO, and lemon juice!

Nutrition Facts : Calories 209.5, Fat 0.9, SaturatedFat 0.1, Sodium 398.6, Carbohydrate 37.9, Fiber 10.1, Sugar 4, Protein 14.1

FOOL MUDAMMAS (EGYPTIAN LENTILS)

Fool Mudammas (Egyptian Lentils) image

Time does not include allowing the beans to soak overnight or time spent chilling. Posted for Zaar World Tour 2006. You can use the pink Egptian lentils if you want an authentic dish. This can be served on lettuce lined salad plates and garnished with scallions.

Provided by Annisette

Categories Lunch/Snacks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried pink lentils or 1 cup white beans
3 cups water
1 tablespoon salt
1/2 teaspoon salt
2 garlic cloves, minced
1/2 cup olive oil
1/4 cup lemon juice
romaine lettuce or other lettuce
2 -3 scallions, cut into 3-inch lengths

Steps:

In a 2 quart bowl soak the beans overnight in enough water to cover.
Drain the beans.
Place the beans in a 1 quart saucepan and cover with 3 cups water.
Add salt and cook for about 1 hour, or until the skins split.
Drain and chill.
Add salt, garlic, olive oil, and lemon juice.
Chill.
Arrange lettuce on salad plates. Place 1/4 cup of the bean mixture on each plate. Garnish each serving with scallions.

Nutrition Facts : Calories 206.4, Fat 14, SaturatedFat 2, Sodium 1021.9, Carbohydrate 15.4, Fiber 2.7, Sugar 0.3, Protein 6.1

More about "foul mudammas fool mudammas recipes"

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS) - CHEF TARIQ

2022-10-03 Foul Mudammas is a stew of cooked fava beans, and served with olive oil and sometimes boiled eggs.. Often topped with a variation of tomato, …
From cheftariq.com
Ratings 1
Calories 142 per serving
Category Breakfast, Mezze

Foul Mudammas Fool Mudammas Recipes

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)

FOUL MUDAMMAS (FOOL MUDAMMAS)

FOUL MUDAMMAS

FOOL MADAMAS

FABULOUS FOUL MUDAMMAS

If you like Hummus, you'll love foul! "Ful Medemmas", a Middle Eastern dish from 1600 years ago of cooked & mashed seasoned fava beans, is best when topped with any or all of the following: hummus, tomatoes, scallions, garlic, parsley, jalapeño, EVOO, and lemon juice!

FOOL MUDAMMAS (EGYPTIAN LENTILS)

Time does not include allowing the beans to soak overnight or time spent chilling. Posted for Zaar World Tour 2006. You can use the pink Egptian lentils if you want an authentic dish. This can be served on lettuce lined salad plates and garnished with scallions.

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