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Vegan Vegetarian

Ful Mudammas (Egyptian Fava Beans)

Talk about longevity. Ful mudammas has been a staple of Middle Eastern foods for thousands of years, and it’s still highly popular. The basic recipe has remained unchanged throughout the millennia, although there are regional differences in accompaniments and serving style. These humble, but oh-so-rich tasting fava beans have held their popularity for a good reason. 

Ful mudammas is creamy, savory, perfectly spiced and stars as the centerpiece alongside an impressively beautiful entourage of fresh veggies, bread and eggs. While many people throughout Egypt enjoy this gorgeous and very healthy meal for breakfast, it’s also eaten at lunch and even dinner. I find this vegan dish is so filling and comforting, and along with all of the accoutrements, it’s perfect for dinner. However, I’m pretty sure that if you ate this for breakfast, you could accomplish anything that day at a superhero level. Doesn’t matter when you eat it, just eat it. You will love this! 

Ingredients:

1 c. dried fava beans (or 2 c. canned fava beans)

½ onion, finely chopped

3 cloves of garlic, minced

2 tsp. cumin

1 tsp. paprika

Juice from 1 lemon

½ c. water

¼ c. olive oil

Salt and pepper to taste

Toppings:

Hard boiled eggs

Diced tomato

Green onions

Chopped parsley

Jalapeno peppers 

Extra olive oil

Pita bread 

Skip this step if you are using canned fava beans: Soak the fava beans overnight in plenty of water, e.g 5-6 cups. The beans will increase in size. When you are ready to cook them, drain and rinse them. Bring a large pot of water to boil, add the beans and let them simmer for 1-2 hours, or until they are soft. At this point, you can either peel the beans, just by squeezing them, or leave the skin on if you like the extra texture. 

In a large skillet, heat 1 Tbsp. of olive oil over medium high heat. Add the onions and cook until they are soft. Add the garlic, cumin, and paprika and cook for 1 more minute. Add the beans to the skillet, along with ½ c. of water. Allow the mixture to boil and then reduce the heat and let it simmer for about 10 minutes, or until the water has been reduced and there’s just a little left. 

Pour the bean mixture, including the small amount of water left over, into a glass bowl. Add the lemon juice and mash the beans with a potato masher until they are a consistency similar to thick refried beans. Add salt and pepper to taste. 

Serve the ful mudammas warm with an extra drizzle of olive oil, hard boiled eggs, diced tomato, green onions, parsley, hot peppers, and pita bread.

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