📝 About This Recipe
A cornerstone of Middle Eastern breakfast culture, Foul Mudammas is a soul-warming stew of slow-cooked fava beans infused with garlic, cumin, and lemon. This particular rendition elevates the humble bean with a luxurious, velvety tahini swirl that adds a nutty depth and irresistible creaminess. It is a vibrant, protein-packed masterpiece that celebrates the ritual of communal eating and the bright, bold flavors of the Levant.
🥗 Ingredients
The Fava Base
- 2 cans Cooked Fava Beans (15-ounce cans, preferably Egyptian 'Foul' style; drained and rinsed)
- 1/2 cup Water or Vegetable Broth (to achieve desired consistency)
- 3 cloves Garlic (minced into a fine paste)
- 1 teaspoon Ground Cumin (freshly toasted if possible)
- 1/2 teaspoon Sea Salt (adjust to taste)
The Tahini Dressing
- 1/4 cup Tahini Paste (high-quality, runny consistency)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2-3 tablespoons Warm Water (to thin the sauce)
- 1 tablespoon Greek Yogurt (optional, for extra tang and creaminess)
Fresh Toppings & Aromatics
- 1/4 cup Extra Virgin Olive Oil (the best quality you have)
- 1 piece Roma Tomato (finely diced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 piece Green Chili (Serrano or Thai bird's eye, finely minced)
- 3 pieces Radishes (thinly sliced for crunch)
- 1/2 teaspoon Aleppo Pepper (for a mild, smoky heat)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed fava beans with 1/2 cup of water or vegetable broth over medium heat.
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2
Bring the liquid to a gentle simmer. Use a potato masher or the back of a sturdy wooden spoon to partially crush about half of the beans. This creates a thick, stew-like texture while keeping some beans whole for bite.
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3
Stir in the minced garlic, ground cumin, and sea salt. Lower the heat and let the flavors meld for 10-12 minutes, adding a splash of water if the mixture becomes too dry.
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4
While the beans simmer, prepare the tahini sauce. In a small bowl, whisk together the tahini paste and lemon juice. The mixture will initially seize and thicken—this is normal.
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5
Gradually whisk in the warm water, one tablespoon at a time, until the tahini transforms into a smooth, pourable, pale cream. If using yogurt, whisk it in now.
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6
Taste the beans. They should be tender and well-seasoned. If the cumin is too subtle, add another pinch.
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7
Pour the warm fava beans into a shallow serving bowl or individual terracotta dishes.
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8
Drizzle the creamy tahini sauce generously over the center of the beans. Use a spoon to create a light swirl pattern.
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9
Scatter the finely diced tomatoes and minced green chilies over the top for a burst of freshness and heat.
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10
Garnish with a heavy handful of chopped parsley and the sliced radishes for a peppery crunch.
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11
Finish the dish by pouring the extra virgin olive oil in a circular motion over the entire surface. The beans should practically swim in oil.
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12
Dust with Aleppo pepper or sumac for a final touch of color and a hint of spice.
💡 Chef's Tips
For the most authentic texture, look for 'small' fava beans (Foul Hammas) which have thinner skins. Always rinse canned beans thoroughly to remove the metallic taste of the canning liquid. Do not skimp on the olive oil; it acts as a flavor carrier and provides the necessary richness to balance the lemon. If the fava skins feel too tough, you can simmer them for an extra 10 minutes with a pinch of baking soda to soften them significantly. Adjust the garlic to your preference; some like it punchy and raw, while others prefer it mellowed by the heat of the beans.
🍽️ Serving Suggestions
Serve warm with plenty of fresh, fluffy pita bread or charred flatbread for scooping. Accompany with a side of pickled turnips (torshi) or wild cucumbers for a sour contrast. Pair with a plate of fresh scallions, mint sprigs, and salty feta cheese. Serve alongside a glass of hot mint tea to cut through the richness of the tahini. Add a soft-boiled or fried egg on top for an extra protein boost.