Foul Mudammas Recipe

Believe it or not, this Egyptian-originated bean dish is most often eaten at breakfast. It is now eaten throughout the Middle East with variations on the preparation; herbs, spices and accompaniments changing depending on the area. It is sometimes served with bread, to dip, and oftentimes with sliced hard-cooked egg. I ate mine simply, with just the traditional tomato, onion and parsley garnish- and of course a big squeeze of fresh lemon.

Foul, the Arabic word for Fava beans, is the basis for this simple meal. Sometimes made with all fava beans, and sometimes with a mix of fava and chickpeas (my preferred combination), there isn’t much to making this dish, but the same can’t be said for the flavor- it is deliciously refreshing, equally as delicious hot from the stove wish cool, fresh herbs and tomato or cooled slightly with fresh tasting garnishes for a salad-type meal. This meal is a staple of mine, especially when the husband is away on sailing trips and I don’t feel like cooking up something fancy, to avoid temptation of just picking up Pad Thai.

Foul Mudammas (Fava Bean and Chickpea Mash with fresh garnish)
Serves 2-3 as an entrée

2 cups cooked fava beans (or one 19-oz can)
1 1/2 cups cooked chickpeas (or 1 15-oz can)
1/2 cup water
3 large cloves garlic, minced
1/2 tsp sea salt
1 tbsp lemon juice
1 tbsp tahini
2 tsp cumin
dash cayenne
cracked black pepper, to taste

to serve:
1 small tomato, diced small
1/2 small onion, diced small
2 tbsp curly parsley, chopped
olive oil, for drizzling
2-3 lemon wedges

1. Place cooked beans and water in a small saucepan. Simmer on medium until beans are very soft and water is mostly evaporated.

2. Stir in garlic, lemon, tahini, cumin, sea salt and cayenne. Remove half of mixture and mash lightly with a fork. Stir in cooked beans and season with fresh pepper to taste.

3. Divide between bowls and garnish with chopped tomato, onion and parsley. Drizzle with olive oil and serve with a lemon wedge.