📝 About This Recipe
A cornerstone of Levantine and Egyptian breakfast culture, Foul Mudammas is a soul-warming stew of creamy fava beans infused with cumin and garlic. This ancient dish transforms humble pulses into a rich, velvety masterpiece topped with bright herbs and golden olive oil. It is more than just a meal; it is a communal experience meant to be scooped up with warm, pillowy pita bread.
🥗 Ingredients
The Pulse Base
- 2 cans Cooked Fava Beans (15oz each, preferably Egyptian style or 'Foul Medames' brand)
- 1/2 cup Water (reserved from bean liquid or fresh water)
- 1 tablespoon Ground Cumin (freshly toasted if possible)
- 1/2 teaspoon Kosher Salt (to taste)
The Garlic-Lemon Dressing
- 3 pieces Garlic Cloves (crushed into a paste with a pinch of salt)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 piece Green Chili (Serrano or Thai bird's eye, finely minced)
The Toppings & Garnish
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 pieces Roma Tomatoes (seeded and finely diced)
- 1/2 cup Fresh Parsley (flat-leaf, finely chopped)
- 1/4 cup Red Onion (very finely minced)
- 1 teaspoon Aleppo Pepper or Paprika (for a gentle heat and color)
- 2 tablespoons Tahini (optional, for a creamier finish)
👨🍳 Instructions
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1
Drain one can of fava beans and keep the liquid from the second can. This balance ensures a perfect consistency without being too watery.
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2
Place the fava beans and the reserved liquid into a medium saucepan over medium heat.
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3
Add the ground cumin and salt to the beans. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
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4
While the beans heat, prepare the dressing by whisking together the crushed garlic, lemon juice, and minced green chili in a small bowl.
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5
Once the beans are simmering and softened (about 8-10 minutes), use a potato masher or the back of a large fork to partially crush the beans.
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6
Aim for a texture that is roughly 50% mashed and 50% whole beans to provide a rustic, chunky mouthfeel.
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7
Pour the garlic-lemon dressing directly into the bean mixture and stir well to incorporate the flavors.
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8
If the mixture looks too dry, add a tablespoon or two of hot water until it reaches a thick, stew-like consistency.
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9
Taste and adjust for salt or lemon; the flavor should be bright and punchy.
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10
Transfer the warm bean mixture to a shallow serving bowl, smoothing the top slightly with the back of a spoon.
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11
Create a small well in the center of the beans and pour the extra virgin olive oil generously over the surface.
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12
Scatter the diced tomatoes, red onion, and chopped parsley over the top in an even layer.
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13
Finish with a dusting of Aleppo pepper or paprika for a beautiful contrast and a final drizzle of tahini if desired.
💡 Chef's Tips
For the best texture, use small Egyptian fava beans (Foul) rather than large broad beans. If using dried beans, soak them overnight with a pinch of baking soda to soften the tough skins. Don't skimp on the olive oil; it acts as a flavor carrier and provides the necessary richness to the lean beans. Always mash the beans while they are hot; they become much harder to emulsify once they cool down. If you prefer a smokier flavor, add a pinch of smoked paprika or a drop of liquid smoke to the simmering beans.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or manakish for scooping. Accompany with a side of fresh radishes, green onions, and pickled turnips for crunch. Pair with a hot glass of mint tea to balance the savory, garlic-heavy notes. Add a side of hard-boiled eggs for a traditional, protein-packed breakfast spread. Include a small dish of labneh topped with za'atar to provide a cooling, creamy contrast.