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Foul Mudammas
A classic Lebanese breakfast staple, Foul Mudammas features slow-cooked fava beans mashed and seasoned with garlic, cumin, lemon juice, and finished with a generous drizzle of olive oil and fresh parsley. It's hearty, flavorful, and perfect served with warm pita bread.
ð§ ææ
- 400 g Dried fava beans(Ensure they are whole dried fava beans, not split or peeled.)
- 1.5 L Water(For soaking and cooking. May need more.)
- 60 ml Lemon juice(Freshly squeezed is best. Adjust to taste.)
- 60 ml Extra virgin olive oil(Plus more for serving.)
- 3-4 cloves Garlic(Minced. Adjust to your preference.)
- 1 tsp Ground cumin
- 2 tbsp Fresh parsley(Finely chopped, for garnish.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Rinse the dried fava beans thoroughly under cold running water. Pick through them and discard any stones or damaged beans. Place the rinsed beans in a large bowl and cover with at least 1.5 liters of cold water, ensuring the beans are submerged by at least 2-3 inches. Let them soak overnight, or for at least 12 hours. The beans will swell considerably.
â±ïž 12 hours (overnight) - 2
Drain and rinse the soaked fava beans. Place them in a large, heavy-bottomed pot. Cover with fresh cold water, about 1 inch above the beans. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and simmer gently. Skim off any foam that rises to the surface during the first hour of cooking. Cook for 3 to 4 hours, or until the beans are very tender and starting to break down. Check periodically and add more hot water if the beans become dry.
â±ïž 3-4 hours - 3
Once the beans are tender, drain off most of the cooking liquid, reserving about 1 cup. Using a potato masher or the back of a fork, mash about half to two-thirds of the beans directly in the pot to create a creamy texture. Leave some beans whole for textural contrast. Stir in the minced garlic, ground cumin, salt, and pepper. Add the reserved cooking liquid, lemon juice, and 60ml of olive oil. Stir well to combine.
â±ïž 5 minutes - 4
Heat the mixture gently over low heat for another 5-10 minutes, stirring occasionally, until heated through and the flavors have melded. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. The consistency should be thick but pourable; add a little more reserved cooking liquid or hot water if it's too thick.
â±ïž 5-10 minutes - 5
Ladle the Foul Mudammas into serving bowls. Drizzle generously with extra virgin olive oil and sprinkle with fresh chopped parsley. Serve immediately with warm pita bread, alongside sliced tomatoes, cucumbers, and pickled vegetables.
ð¡ ããã®ã³ã
- âThe long, slow cooking process is crucial for achieving the creamy, tender texture characteristic of authentic Foul Mudammas.
- âThe Lebanese version is known for its bright, zesty flavor, hence the generous use of lemon juice.
- âFoul Mudammas is highly customizable. Offer a variety of toppings at the table, such as chopped onions, chili flakes, hard-boiled eggs, or a dollop of tahini.
- âIf you're short on time, you can use canned fava beans, but the texture and flavor will not be as authentic. If using canned, drain and rinse them, then heat them through with the seasonings, garlic, lemon, and oil, skipping the long soaking and cooking steps.
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- Add a tablespoon or two of tahini along with the lemon juice and oil for a richer, nuttier flavor.
- Incorporate a handful of cooked chickpeas along with the fava beans for added texture and protein.