FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)
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
Number Of Ingredients 15
- 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
Ful Medames is a popular Middle Eastern breakfast recipe that's made with cooked fava beans and cumin, then topped with a garlicky, lemon olive oil sauce!
Provided by Yumna Jawad
Number Of Ingredients 10
- Pour the fava beans and the chickpeas together into a colander to drain. Rinse the beans in cold water.
- Transfer the rinsed, drained beans to a medium saucepan over medium heat, and add 1 and half cups of cold water. Season with cumin and kosher salt.
- Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed, smashing occasionally with the back of a wooden spoon to get the desired consistency.
- Meanwhile, combine all the ingredients for the sauce in a small bowl.
- When the beans and chickpeas are done cooking, serve the sauce on top or next to the ful medames. You can have stir half the sauce with the bean mixture and serve the other half on the side.
- Serve with fresh parsley on top along with warm pita, tomatoes and radishes.
Nutrition Facts : Calories 487 kcal, Carbohydrate 42 g, Protein 17 g, Fat 30 g, SaturatedFat 4 g, Sodium 1499 mg, Fiber 12 g, Sugar 1 g, ServingSize 1 serving
The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze, and it is sold in the streets. Vendors put the beans in large, round, narrow-necked vessels, which they bury through the night in the dying embers of the public baths. Ful medames is pre-Ottoman and pre-Islamic.
Provided by Claudia Roden
Yield Makes 6 servings
Number Of Ingredients 9
- As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2-2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.
- Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
- Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.
- The beans are eaten gently crushed with the fork, so that they absorb the dressing.
- Optional Garnishes
- Peel hard-boiled eggs-1 per person-to cut up in the bowl with the beans.
- Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.
- Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.
- Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).
- In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.
- A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.
- In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.
- Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add water and bring to a boil. Lower to a simmer, add eggs in their shells, the juice of the lemon and salt and pepper to taste. Cook the beans for 12 hours, or until tender, checking occasionally and adding water if needed. Into each individual bowl, place 1 tablespoon chopped scallion, 1 tablespoon olive oil, 1/2 tablespoon lemon juice, salt and pepper to taste. Peel the eggs and place one in each bowl. Peel the eggs and place one in each bowl. Spoon in the ful. Serve with Egyptian pickles and toasted pita.
FUL MEDAMES WITH EGGS AND PITA
Humble ful medames is one of the most popular home-cooked recipes throughout the Middle East. It's served for breakfast, lunch and dinner, but is considered a national dish in Egypt. Traditionally made with dried fava beans, this version uses canned as a shortcut.
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 13
- Heat the olive oil in a large skillet over medium heat. Add the garlic and half of the onion; season with 1/2 teaspoon each salt and pepper and the cumin. Cook, stirring, until the onion is soft, about 3 minutes.
- Add the fava beans and 1 1/4 cups water to the skillet. Bring to a simmer and cook until the beans are tender, 6 to 8 minutes. Mash the beans slightly with a potato masher or a large serving fork, leaving some of the beans whole. Add an additional 1/4 cup water if the beans are too stiff; they should have the consistency of a thick stew.
- Combine the jalapeño, parsley, lemon zest and lemon juice in a food processor and pulse until fine. Stir the mixture into the beans and season with more salt and pepper. Stir together the remaining onion, the tomato and cucumber in a bowl.
- Bring a large pot of water to a gentle simmer. One at a time, crack each egg into a small bowl and gently slip into the simmering water. Cook until the whites are set and the yolks are cooked to the desired doneness, 3 to 5 minutes. Remove with a slotted spoon.
- Divide the bean mixture among bowls. Top with the poached eggs and tomato-cucumber mixture; drizzle with olive oil and sprinkle with parsley. Serve with the pita wedges.
Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 185 milligrams, Sodium 954 milligrams, Carbohydrate 68 grams, Fiber 12 grams, Protein 23 grams, Sugar 4 grams
Try this brilliant Egyptian recipe from the head chef of London restaurant Ombra. Made using fava beans, it's mashed into a chunky purée along with garlic, lemon and tahini
Provided by Mitshel Ibrahim
Yield Serves 2 as main or 4 as side
Number Of Ingredients 9
- Drain the beans and rinse. Fill the empty, clean can with water and pour into a saucepan with the beans. Bring them to the boil to warm through, then take them off the heat.
- Meanwhile, in a separate medium frying pan, gently fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins, then add 2 tsp sea salt flakes, the cumin, chilli flakes and tomatoes. Drain the beans, reserving some of the cooking liquid. Add to the onion mixture and cook over a low heat for 30 mins, stirring often and adding some of the cooking liquid if it looks dry.
- Using a potato masher, mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a chunky, soft purée. If it splits slightly, mix in a drop of cold water.
Nutrition Facts : Calories 335 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 3.1 milligram of sodium
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