👨‍🍳 조리법

1. 1

   Rinse the dried fava beans thoroughly and pick through them to remove any debris or discolored beans. Place the beans in a large bowl and cover them with plenty of cold water (at least 3-4 inches above the beans). Let them soak overnight, or for at least 8 hours. Drain and rinse the soaked beans.

   ⏱️ 8+ hours (soaking)
2. 2

   Transfer the drained fava beans to a large pot. Cover the beans with fresh water, ensuring they are submerged by about 2 inches. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the beans are very tender and easily mashed with a fork. Skim off any foam that rises to the surface during the initial cooking. Add more hot water during cooking if the beans become dry.

   ⏱️ 1.5 - 2 hours
3. 3

   Once the beans are tender, drain most of the cooking liquid, reserving about 1/2 cup. In the pot with the beans, gently mash about one-third to one-half of the beans using a potato masher or the back of a spoon. This will create a creamier texture while leaving some beans whole for visual appeal and bite.

   ⏱️ 5 minutes
4. 4

   Stir in the minced garlic, ground cumin, and the reserved cooking liquid. Add the fresh lemon juice and half of the olive oil. Season generously with salt and black pepper to taste. Stir everything together until well combined.

   ⏱️ 3 minutes
5. 5

   Continue to simmer the mixture gently, uncovered, for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. The consistency should be like a thick stew. Adjust seasoning if needed.

   ⏱️ 5 - 10 minutes
6. 6

   Serve the Foul Mdammas hot. Ladle into shallow bowls and drizzle generously with the remaining extra virgin olive oil. Garnish with fresh parsley or cilantro if desired.

   ⏱️ 2 minutes