📝 About This Recipe
Foul Mudammas is the soulful heartbeat of Middle Eastern breakfast tables, a centuries-old dish of creamy, slow-simmered fava beans infused with earthy cumin and bright citrus. This dairy-free masterpiece transforms humble legumes into a rich, velvety stew topped with a vibrant explosion of fresh herbs, pungent garlic, and premium olive oil. It is a hearty, protein-packed celebration of Mediterranean flavors that is as nourishing as it is deeply comforting.
🥗 Ingredients
The Bean Base
- 2 cans Canned Fava Beans (15oz each, preferably 'fava beans' or 'broad beans' in brine)
- 1/2 cup Water (filtered)
- 1 teaspoon Ground Cumin (toasted for extra aroma)
- 1/2 teaspoon Sea Salt (adjust to taste)
The Garlic-Lemon Dressing
- 3 cloves Garlic (pressed or finely minced into a paste)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 piece Green Chili (serrano or jalapeño, finely minced)
The Toppings & Garnishes
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 large Roma Tomato (finely diced)
- 1/2 cup Fresh Parsley (flat-leaf, finely chopped)
- 1/4 cup Red Onion (very finely diced)
- 1/2 teaspoon Aleppo Pepper or Paprika (for a gentle heat and color)
- 3-4 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Empty the cans of fava beans into a fine-mesh strainer and rinse thoroughly under cold running water to remove the canning liquid.
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2
Place the rinsed beans into a medium saucepan and add 1/2 cup of filtered water. Bring the mixture to a gentle simmer over medium heat.
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3
Once simmering, add the ground cumin and sea salt. Stir gently and let the beans cook for about 10-12 minutes until they become very tender and the water has mostly reduced.
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4
While the beans simmer, prepare the dressing by whisking together the minced garlic, fresh lemon juice, and the finely minced green chili in a small bowl.
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5
Use a potato masher or the back of a large fork to partially mash the beans directly in the pot. You want a chunky-creamy texture—aim to mash about 50-60% of the beans while leaving some whole for contrast.
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6
Remove the pot from the heat and immediately pour the garlic-lemon-chili dressing over the warm beans. Stir well to incorporate the flavors while the beans are still hot.
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7
Taste the bean mixture and adjust the salt or lemon juice if necessary. The beans should be zesty and savory.
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8
Transfer the bean mixture to a shallow serving bowl or individual plates, smoothing the top slightly with the back of a spoon to create small wells.
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9
Generously drizzle the extra virgin olive oil over the surface, ensuring it pools slightly in the indentations.
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10
Scatter the finely diced tomatoes and red onions over the center of the beans.
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11
Garnish with a heavy handful of chopped parsley, the sliced radishes, and a final dusting of Aleppo pepper or paprika for a beautiful visual finish.
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12
Serve immediately while warm with plenty of fresh, charred pita bread on the side.
💡 Chef's Tips
For the best flavor, use a high-quality Lebanese or Palestinian olive oil; it should be peppery and bright. If the beans feel too dry after mashing, add a tablespoon of hot water or more olive oil to reach your desired consistency. To save time, you can prep the chopped vegetables and dressing a few hours in advance, but assemble just before serving to keep the herbs fresh. If using dried fava beans, they must be soaked overnight and boiled for 1.5-2 hours until completely soft before proceeding with the recipe. Don't skip the cumin; it not only provides the signature flavor but also aids in the digestion of the beans.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or toasted manakish for scooping. Pair with a side of fresh mint leaves, green olives, and pickled wild cucumbers (kabees). Add a side of crispy falafel and sliced cucumbers for a complete Middle Eastern breakfast spread. Enjoy with a hot glass of black tea infused with fresh mint or sage. For a non-vegan variation, some enjoy adding a sliced hard-boiled egg on top.