With this national Egyptian dish, ful mudammas, I am expressing my solidarity with the long-suffering people of Egypt and wishing them courage and fortitude.
Ful (pronounced fool) is Egypt‘s food of the common folk, prepared by street vendors who cook it in huge cauldrons overnight until it becomes meltingly tender. Foul is the Arabic word for fava bean.
It is an ancient food which some people claim was eaten by the Pharaohs and certainly their subjects.
In Lebanon, we also eat and love ful; however it is prepared a bit differently and usually contains some chick peas. Growing up in Beirut we would have ful mudammas on Sundays for brunch.
Today, I am making it Egyptian-style, without chick peas and garnishing it with poached eggs and dressing it with garlic, lemon juice and extra-virgin olive oil; serve it with some radishes, parsley, diced tomatoes and even jalapeños if you like. The traditional Egyptian way is to serve it with hard-boiled eggs, bread and salad.
Fava beans are extremely rich in nutrients, fiber, protein, minerals.
For a look at the rich nutrients in fava beans, click here.
INGREDIENTS:
- 2 cans of ful mudammas
- 4 eggs
- 2 teaspoons of mashed garlic (mash in a mortar with a pinch of salt)
- juice of 1 large lemon
- 1/4 cup of extra-virgin olive oil
- ground cumin, to taste
- 4 tablespoons of finely chopped parsley
- garnish: (optional) sliced radishes, tomatoes, diced jalapeño peppers, pita bread
METHOD:
- Open cans of ful medammas and pour into a sieve; rinse well and place in a saucepan. Add the volume of the cans in fresh tap water and place over medium heat. Cook for at least thirty minutes and preferably one hour or longer over slow heat.
- If you wish, you can poach the eggs in the pot with the foul or poach them in a saucepan filled with 2 inches of simmering salted water and a few droplets of vinegar. Drop the eggs one by one and as soon as the whites are cooked, remove the eggs and set aside; if you are cooking them with the foul, let them cook at the same time and when ready, turn off the heat and season the foul. Remove the eggs temporarily while you season and taste the fava beans.
- Mash the foul with an immersion blender, a meat mallet, or whatever tool you have at hand. Add to the pot the mashed garlic, lemon juice, olive oil, a pinch of black pepper (optional), parsley, and serve with a garnish of radishes, sliced tomatoes, pita bread and (or) a salad.
45 Comments
A scrumptious dish! I really like that combination of ingredients.
Cheers,
Rosa
I am completely agree with you and watching the news quite frequently to find out what will happen there tomorrow . Freedom !
This looks yummy, I miss foul so much in Egypt. Thank you Joumana. The Egyptian people appreciate it, I’ll serve it for breakfast tomorrow! Keep Egypt in your thoughts and cooking!..shukran
J’en ai justement dans mes placards et à part les manger tels quels avec huile d’olive et cumin, je ne sais pas quoi en faire. Merci Joumana pour cette très bonne idée et bonne soirée!
I love foul madammas….I ate everyday while travelling in Egypt…and I do it at home as well!!……I never tried with egg on top….I do with feta, tomatoes, and red onions…..your recipe as always delicious!!..I will try it with eggs next time……..Abrazotes, Marcela
What a fantastic, healthy dish and, if buying it from the street vendors, a brilliant form of “fast food”!!
almost always cumin is added to this dish in Egypt…
@Samir: you are absolutely right! I forgot the cumin! My Egyptian friend always adds cumin to everything! lol
It is a nail-biter. I hope Mubarak doesn’t lose his head and use troops to silence the voices of the New Egypt. I think the whole middle east is getting tired of being ruled by a few who take everything… maybe change will finally come. Lovely food to wish by.
My father loves Foul – I must fix this for him on his next visit! Thank you for the beautiful recipe!!
Foul Mudamaas is regarded by most a breakfast dish. It’s garlicky nutritious, and delicious. As we sit around our tables and enjoy all those Egyptian meals, let us take a moment to reflect on those Innocent people who are caught up in turbulence. It is our hope that a road of safe recovery and unity will begin soon, and their anxieties and anger will turn into celebration and peace will ultimately prevail.
wow…really love this dish and that oozing out egg yolk just too good!
c’est une belle recette,
bravo et merci du partage,
à bientôt!
What a wonderful dish. I love humble food. It is always the best and the story behind it so worth learning. Yes, it is a frightening, and very exciting time in the lives of the Egyptians right now. I pray they will all be safe and that the military will not hurt them.
XO
What a lovely dish. I must try it for my family. I hope for everybody to have peace and happiness.
yallah, Egypt!
Thanks for sharing this bowl of deliciousness!
I would love to try this but having looked up foul mudammas
I don’t see anywhere where I can buy it here, I am disappointed. Diane
Again excellent
My thoughts are also with our good friends in Egypt.
btw, the Pita blog is up.
looks yummy, have heard a lot about this dish but never tried it before. By the way have you heard of a spice blend called dukka? Was wondering how they use it
I love the flavours of foul, but often find the hard boiled egg just makes everything a bit too mealy. Your way with the poached egg looks like the perfect way around that!
I second your thoughts and wished for the people of Egypt. And this has an egg on top, therefore I want it.
@Nammi: here is a post on dukkah:
http://www.tasteofbeirut.com/2011/01/chicken-bites-with-dukkah/
@Diane:You can buy foul at any middle-eastern grocer or buy dried fava beans.
@Katie: Foul baked in a ramequin with the egg baked on top sounds like a terrific and stylish version.
I love that you did this for the people of Egypt. It looks delicious and sort of like our huevos rancheros in the Southwest.
un petit coucou j’adore les oeufs pochés (y’en a plein sur mon blog!!!!=)
il fait froid ici j’en ai marre de cet hiver !!!
Bizz
pierre
I havent been to your site in so long. I think I have some catching up to do. I have had foul madammes and I love it. Yours looks so fresh and inviting.
Joumana, I just love food like this–simple, unpretentious and delicious. The photo with the broken egg yolk is so appetizing. I can just imagine mopping up all that flavor with some bread.
By the way, I just watched your baklava video. I’m not sure when you posted that but it’s wonderful! You made the process look so simple and the best part was crinkling the phyllo dough. You’re a natural on camera, too.
Have a great weekend. -)
Well, I also hope that political events will lead to freedom and the change of the president without more blood. I check the news every hour.
and as regards your comment about pool, unfortunately here in paris privateswimming clubs are awfully expensive (few thousand euro per year) and in plus, located far away from its center
Oh that looks very satisfying and delicious. A new dish to me. And that runny yolk poached egg….just how I like it.
Joumana…Thanks for the comment on the sfogliatelle napoletane….I have some links that I used to make them. It is not an easy recipe, and I used those links as guidance……a lot of work, but the result…..yummy!….my email is foodtravelandwine@gmail.com. Let me know where to send the links if you want them….
Such a filling,delicious dish, soooo inviting..
This looks like a delicious hearty brunch. I woner how it might be baked in ramakins with the egg baked on top?
Joumana, I have always wanted to try Foul Mudammas! I have heard so much about this dish from my Egyptian friends! My thoughts & prayers are with the Egyptian people!
Let’s hope the people of Egypt prevail and some calm and order are returned soon. Another exotic dish from you and I’ve learned of a new dish..Foul!
This is one tempting dish!!
What a mouthwatering dish, simple yet delicious, just what we love. I know we need more ways to eat beans and fava beans are so good.
Joumana- i love the way you have presented this dish. anything w a runny, poached egg on top is my preferred dish. i am w you in my support of the brave Egyptian peoples! x shayma
thanks for posting an Egyptian dish. Many blessings for the Egyptians!
Ce plat est très appétissant, j’adore l’œuf poché par-dessus, c’est très gourmand. Toutes mes pensées sont également tournées vers le peuple Égyptien, je leur souhaite beaucoup de courage et de force dans cette épreuve.
Bises Joumana.
masterful! i love this dish, and though i’ve never had it with poached eggs, i’m sure they make it even more outstanding!
I will eat almost anything with a perfectly poached egg on top, but this dish looks very special indeed. I will cook it myself, in celebration, when the people of Egypt prevail and peace is restored to their land. – S
This looks very good and nutritious in its simplicity. And you know how into poached eggs I am these days! I had never seen brown fava beans before. What an appropriate time to make this dish.
I have never heard of this. It looks pleasantly peasanty!
Just curious – are these fava with their skins still on? I recently bought dried fava and they are peeled, and white. These look different and I’m just wondering why. Fava newbie here!
@Cara: yes these are fava beans. The ones with their skin peeled are better suited for making falafels. The Egyptian variety of fava is very soft, that’s why I only buy them canned.
Un bien savoureux ragoût de fèves gourmand et fort sympathique avec son oeuf poché…et coloré
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