Egyptian Fava Bean Dip Foul Mudammes Food

MIDDLE EASTERN BEAN DIP (FOUL MUDAMMAS)

Middle Eastern Bean Dip (Foul Mudammas) image

My best friend is Syrian and taught me to make this. It is often eaten for breakfast, but I like to make it for dinner. It is vegan and great for fasting periods. If you cannot find fava beans, check a middle eastern market. Add more lemon juice if you like it bitter! Serve with pita bread. It's also great with Kalamata olives, feta cheese, and lemon wedges.

Provided by arhiles

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 onion, chopped
1 (15 ounce) can fava beans, rinsed and drained
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 cup water
½ (6 ounce) can tomato paste
½ cup lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon tahini
2 teaspoons ground cumin

Steps:

Heat 2 teaspoons olive oil in a skillet over medium heat; cook and stir the onion in the hot oil until tender, about 5 minutes. Add the fava beans, garbanzo beans, and water to the onion; bring to a boil, stirring occasionally. Stir the tomato paste, lemon juice, 1 tablespoon olive oil, the garlic, tahini, and cumin through the bean mixture; return the mixture to a boil and allow to cook at a boil for 5 minutes. Remove from heat.
Pour the mixture into a blender. Hold the lid of the blender in place with a towel and start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree to your desired consistency.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 43.4 g, Fat 9.3 g, Fiber 9.1 g, Protein 10.7 g, SaturatedFat 1.2 g, Sodium 591.6 mg, Sugar 4.6 g

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)

Foul Mudammas (Egyptian Fava Beans) image

Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!

Provided by Suzy Karadsheh

Categories Vegan

Time 25m

Number Of Ingredients 15

Ingredients

2 cans plain fava beans (13 to 15 ounces each can) (see notes if using dry fava beans)
½ cup water
Kosher salt
½ to 1 tsp ground cumin
1 to 2 hot peppers, chopped (jalapenos will work here)
2 garlic cloves, chopped
1 large lemon juice of
Extra virgin olive oil (Early Harvest)
1 cup chopped parsley
1 tomato, diced
Warm pit bread
Sliced tomatoes
Sliced cucumbers
Green onions
Olives

Steps:

In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
Serve with pita bread, sliced veggies and olives.

Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg

FUL MEDAMES

Ful Medames image

Ful Medames is a popular Middle Eastern breakfast recipe that's made with cooked fava beans and cumin, then topped with a garlicky, lemon olive oil sauce!

Provided by Yumna Jawad

Categories Breakfast

Time 30m

Number Of Ingredients 10

Ingredients

2 14 ounces can fava beans
1 15 ounces canned chickpeas
1 teaspoon cumin
½ teaspoon Kosher salt
½ cup extra virgin olive oil
¼ cup lemon juice
½ cup chopped parsley
4 garlic cloves (crushed)
1 tablespoon chopped jalapenos
Salt and pepper (to taste)

Steps:

Pour the fava beans and the chickpeas together into a colander to drain. Rinse the beans in cold water.
Transfer the rinsed, drained beans to a medium saucepan over medium heat, and add 1 and half cups of cold water. Season with cumin and kosher salt.
Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed, smashing occasionally with the back of a wooden spoon to get the desired consistency.
Meanwhile, combine all the ingredients for the sauce in a small bowl.
When the beans and chickpeas are done cooking, serve the sauce on top or next to the ful medames. You can have stir half the sauce with the bean mixture and serve the other half on the side.
Serve with fresh parsley on top along with warm pita, tomatoes and radishes.

Nutrition Facts : Calories 487 kcal, Carbohydrate 42 g, Protein 17 g, Fat 30 g, SaturatedFat 4 g, Sodium 1499 mg, Fiber 12 g, Sugar 1 g, ServingSize 1 serving

FAVA BEAN DIP (FOUL MUDAMMAS)

Fava Bean Dip (Foul Mudammas) image

A Mediterranean-style dip that is made from fava beans instead of chickpeas. It has a smooth, delicious flavor that will turn any bean dip lover into an instant fan. Can be used as a dip for pita bread, spelt chips, vegetables, or as a sandwich spread.

Provided by Mandi McMenamy

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 10m

Yield 6

Number Of Ingredients 9

Ingredients

1 (14.5 ounce) can fava beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
1 tablespoon fresh lemon juice
1 large clove garlic, peeled
1 teaspoon shoyu (Japanese soy sauce)
1 teaspoon brown rice vinegar
½ teaspoon ginger juice
½ teaspoon hot chile oil

Steps:

Blend fava beans, olive oil, tahini, lemon juice, garlic, shoyu, brown rice vinegar, ginger juice, and chile oil in a blender on medium speed until smooth, about 5 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 11.6 g, Fat 6.4 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 184.6 mg, Sugar 0.1 g

FOUL MUDAMMAS

Foul Mudammas image

Foul Mudammas is a national Egyptian dish. I would say it is the most famous Egyptian dish since I've never hard of any other. It's made of Fava beans (sometimes called broad beans) and is usually eaten for breakfast or lunch with pita bread. It is very similar to Mexican refried beans although the flavors are slightly different. The dominant taste is lemony and even though plenty of garlic is used, you can barely taste it. It can be made either with young Fava beans or old ones. I used older ones which have a brown color, young Fava beans are very green in color. If you'll use young beans you probably won't have to shell them but honestly I've never seen foul mudammas made with green beans that's why I used older, brown beans. If you're discouraged by the process of shelling beans don't worry, it's not that bad and since beans are really large, it goes pretty fast. Some people prefer to shell Fava beans before cooking but I find it easier to do it after they've been simmering for an hour. That way you can just squeeze them and they easily pop out of their shells.

Provided by Be Nutritious

Categories Breakfast

Time P1DT1h30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dry fava beans, soaked overnight in water
6 -7 garlic cloves
1 small bunch parsley
2 lemons, juice of
3 teaspoons cumin seeds
1/2 cup sliced cherries or 1/2 cup regular chopped tomato
salt
pepper

Steps:

Smash garlic cloves with a flat part of the knife and remove the outer layers. Chop parsley.
In a small skillet toast cumin seeds until you can smell intense aroma. Transfer to a pestle and mortar and grind.
Heat the olive oil in a large skillet or pot and add the garlic cloves and cumin. Saute one minute and add drained Fava beans. Cover with water, put a lid on and simmer for about an hour or until beans are soft.
Drain cooked beans through a sieve reserving the flavorful water. Let them cool down a bit and start shelling them. Make a small cut or tear a small opening on one end of a bean and squeeze the content back into the flavorful water. Throw away the shells.
Bring back beans to a boil and using potato masher, mash them slightly. Add parsley, lemon juice and tomatoes and simmer few more minutes until slightly reduced and thick. Stir from time to time.
At the end season with salt and pepper and serve with pita bread.

Nutrition Facts : Calories 154.8, Fat 0.9, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 29.4, Fiber 6.9, Sugar 5, Protein 9.5