Best Foul Mudammas Fool Mudammas Recipes
FOUL MUDAMMAS
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
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
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!
Provided by Talal B.
Categories Breakfast
Time 20m
Yield 24 ounces, 3 serving(s)
Number Of Ingredients 7
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
FOUL MUDAMMAS (FOOL MUDAMMAS)
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
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
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