Best Foul Recipes

MIDDLE EASTERN BEAN DIP (FOUL MUDAMMAS)

Steps:

• Heat 2 teaspoons olive oil in a skillet over medium heat; cook and stir the onion in the hot oil until tender, about 5 minutes. Add the fava beans, garbanzo beans, and water to the onion; bring to a boil, stirring occasionally. Stir the tomato paste, lemon juice, 1 tablespoon olive oil, the garlic, tahini, and cumin through the bean mixture; return the mixture to a boil and allow to cook at a boil for 5 minutes. Remove from heat.
• Pour the mixture into a blender. Hold the lid of the blender in place with a towel and start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree to your desired consistency.

FOUL MEDAMMES (SPICY FAVA BEAN DIP)

Steps:

• Heat olive oil in a saucepan over medium-high heat; saute onion, tomato, and garlic until softened, about 10 minutes. Stir fava beans, lemon juice, cumin, and turmeric into onion mixture; cook until heated through, 3 to 5 minutes. Stir tahini into fava bean mixture and cook until warmed, 2 to 3 minutes; season with salt and pepper.
• Pour fava bean mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

EGYPTIAN FAVA BEAN DIP (FOUL MUDAMMES)

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).

FAVA BEAN DIP (FOUL MUDAMMAS)

Steps:

• Blend fava beans, olive oil, tahini, lemon juice, garlic, shoyu, brown rice vinegar, ginger juice, and chile oil in a blender on medium speed until smooth, about 5 minutes.

FOUL MUDAMMAS (FOOL MUDAMMAS)

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.

FOUL

Steps:

• Drain water from beans, rinse beans, then place on stove top and bring to boil.
• Mean while place garlic, and jalapeno in bowl, and mash the two of them.
• Drain boiled beans, and add on top of garlic and mash until you get a thick paste.
• Add lemon juice and tahini, mix together.
• Gradually add water until mix becomes to a good consistency.
• Salt to taste, and stir in optional parsley, or leave to decorate the top of the foul.
• Place foul in plate and add olive oil on top. Serve with warm pita. Enjoy.

FOUL MUDAMMAS

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.

FOUL NABED -- EGYPTIAN BEAN AND VEGETABLE SOUP

Steps:

• In a large soup pot saute the onions and garlic.
• in the olive oil until the onions are translucent.
• Add the cumin, paprika, cayenne, bay leaves, and.
• carrots and cook on medium heat for 5 minutes.
• Stir in the chopped tomatoes and vegetable stock.
• and simmer until the carrots are tender, about.
• 15 minutes. Finally, add the cooked fava beans.
• and the parsley and lemon juice.

FOUL MUD A LA ALFANOOSE

Steps:

• Rinse and drain well fava beans and chick peas.
• Chop tomatoes and drain (draining is not required, but will get rid of some extra liquid in the dressing).
• Combine all ingredients and let marinate overnight in refrigerator, if desired. Serve chilled or at room temperature.

FOUL MUDAMMAS

Steps:

• Drain foul from can and rinse well Put foul in glass bowl with some water and olive oil, cover with a plate and heat in microwave for 6 minutes. In the meantime smash garlic with some salt in another bowl and add to it the juice on the lemon and two table spoons on tahini. Mix well. Add foul to garlic mixture and smash to desired consistency. Add tomatoes on top and drizzle with olive oil.

TOM'S FOUL MADAMAS

Steps:

• fava beans (1-2 cans depending on how much you're making. I drain them and remove their outer fibrous shell. heat olive oil, fry one small-med onion plus 2-4 cloves of garlic. Add fava beans and warm through. Add salt and pepper to taste Add lemon juice to taste (maybe the juice of 1/2 lemon). Add fresh tomatoes and parsley. Serve with warm pita bread. Drizzle some more olive oil on top prior to serving