Although it is a well-known vegan food in the Middle East and the Levant, foul mudammas is actually thought of as Egypt’s national dish and it is pronounced “fool mudammas.”
Foul mudammas, also called ful medames, is a staple of the Egyptian diet along with falafel and koshari. Fava beans are the main ingredient in this inexpensive but delicious vegan late breakfast, lunch, or supper dish.
Fava beans (or broad beans) are essentially stewed in foul mudammas, which is often completed with good extra virgin olive oil and a dash of ground cumin. With lemon juice, fresh vegetables, and herbs, Egyptians serve it with warm pita bread.
There are three easy steps to making fava beans, starting with canned or already cooked beans: The beans should be heated, mashed, flavor-added, and topped with fresh vegetables.
1. Heat, mash and season fava beans
Keep in mind that when cooking foul mudammas, you are starting with cooked or canned fava beans. Fava beans should be drained and put in a large pot or skillet.
12 cups of water is heated over medium-high heat. Add some ground cumin and kosher salt for seasoning (cumin adds depth here, but it also helps digestion.)
Mash the beans with a potato masher or the back of a fork.
2. Add spicy lemon-garlic sauce and extra virgin olive oil
Smash green chili peppers and garlic using a mortar and pestle. Blend in lemon juice.
Tip: Since the lemon juice significantly reduces the heat of the chili peppers, this sauce gives foul mudammas a decent kick without being overly hot.
Over the fava beans, drizzle the hot sauce and extra virgin olive oil liberally.
3. Add fresh toppings
If desired, garnish the foul mudammas with fresh parsley, chopped tomatoes, and a few hot pepper slices. Serve with warm pita bread on the side.
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