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.
- 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
- 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.
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