Foul Mud A La Alfanoose Food

FABULOUS FOUL MUDAMMAS

FABULOUS FOUL MUDAMMAS image

If you like Hummus, you'll love foul! "Ful Medemmas", a Middle Eastern dish from 1600 years ago of cooked & mashed seasoned fava beans, is best when topped with any or all of the following: hummus, tomatoes, scallions, garlic, parsley, jalapeño, EVOO, and lemon juice!

Provided by Talal B.

Categories Breakfast

Time 20m

Yield 24 ounces, 3 serving(s)

Number Of Ingredients 7

Ingredients

19 ounces fava beans (Progresso brand)
1/4 cup onion, minced
1 tablespoon lemon juice
2 teaspoons garlic, minced
1 teaspoon cumin
1/2 teaspoon sea salt
1/8 teaspoon black pepper

Steps:

Blanch onions for 1 minute, add garlic for 1 minute, add cumin and blanch for one more minute.
Add the can of fava beans WITH the juice, simmer till 75% of juice has evaporated, approximately 10 minutes.
Using an immersion blender, puree till smooth, and simmer till slightly thicker than hummus.
Top with hummus, tomatoes, scallions, garlic, parsley, jalapeño, EVOO, and lemon juice!

Nutrition Facts : Calories 209.5, Fat 0.9, SaturatedFat 0.1, Sodium 398.6, Carbohydrate 37.9, Fiber 10.1, Sugar 4, Protein 14.1

FOUL MUDAMMAS (FOOL MUDAMMAS)

Foul Mudammas (Fool Mudammas) image

Foul Mudammas is an Egyptian dish, although I am quite sure it is served readily throughout the Middle East. It can be served for breakfast, but serves equally well as an appetizer or healthy snack. This is my take on it. And although I am not an authority on the dish itself, I have cooked Middle Eastern food for over 30 years, and have never had a complaint, not even from people who have these type of culinary roots. I think you'll love it, even if the beans are visually dark and mysterious looking- there is nothing at all mysterious about delicious!

Provided by PalatablePastime

Categories Breakfast

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups dry fava beans
salt
1 lemon, juiced
1 teaspoon garlic powder
1/4 cup minced Italian parsley
1 pinch cayenne pepper
1 small cucumber, peeled and diced
1 medium tomatoes, diced
1/4 cup sliced green onion
1/2 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
4 pieces warm grilled pita bread, tandoori nan or 4 pieces other flat bread

Steps:

Sort the beans and place in saucepan; cover to two inches of water over the top of the beans. Bring to a boil; cook at a rolling boil for 3 minutes then remove from heat, cover and let set for one hour. This 3 minute prep works on most every bean that asks for soaking overnight. You could also soak overnight if you wish.
Drain liquid and add liquid again to up to 2 inches over the top of beans. Bring to a boil, reduce heat, cover, and simmer until tender, an hour or two. Older beans will require longer cook times than newer ones. If by some stroke of bad luck your beans are too old and just don't get tender no matter what you do, toss them and remember next time to date the package and use within 6 months.
Mash beans if necessary to achieve the consistency of refried beans. It shouldn't be all pureed, as chunky bits of bean are most welcome and offer a pleasant texture.
Season beans with salt, garlic powder and lemon juice and cook for a few minutes to allow the flavors to meld.
Place warm beans in bowl, and top with a mixture of chopped parsley, diced tomato, diced cucumber, sliced green onion, and feta cheese. Season with a pinch of cayenne if you like and drizzle with a little bit of olive oil.
Serve with warm toasty grilled pita bread , tandoori nan, or your favorite flatbread.

Nutrition Facts : Calories 394.7, Fat 12, SaturatedFat 3.9, Cholesterol 16.7, Sodium 542.1, Carbohydrate 57.4, Fiber 7.4, Sugar 5.7, Protein 15.9

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

SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)

Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup) image

I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.

Provided by Elmotoo

Categories Lentil

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 cup lentils, rinsed
7 cups water
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, crushed
2 cups stewed tomatoes
2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/4 cup white rice, uncooked
1/4 cup lemon juice

Steps:

Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

Nutrition Facts : Calories 98.6, Fat 2.1, SaturatedFat 0.3, Sodium 731.4, Carbohydrate 17.6, Fiber 3.4, Sugar 4.1, Protein 3.7

FOUL

Foul image

Traditional Arabic breakfast dish usually served with warm pita, zaatar (dried oregano with sesame seeds), lebene, green olives, and other sides. You can also add jalapeno in this dish (my dad likes his foul spicy)

Provided by Um ahmad al gimzawie

Categories Breakfast

Time 14m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can fava beans
3 chopped garlic cloves
2 -3 tablespoons tahini
1 lemon
water
salt
olive oil
1 tablespoon chopped fresh parsley (optional)
1 -2 teaspoon chopped jalapeno (optional)

Steps:

Drain water from beans, rinse beans, then place on stove top and bring to boil.
Mean while place garlic, and jalapeno in bowl, and mash the two of them.
Drain boiled beans, and add on top of garlic and mash until you get a thick paste.
Add lemon juice and tahini, mix together.
Gradually add water until mix becomes to a good consistency.
Salt to taste, and stir in optional parsley, or leave to decorate the top of the foul.
Place foul in plate and add olive oil on top. Serve with warm pita. Enjoy.

Nutrition Facts : Calories 168.4, Fat 4.1, SaturatedFat 0.6, Sodium 12.1, Carbohydrate 26.5, Fiber 7.8, Sugar 2, Protein 9.9