Foul Moudammas

Foul moudammas if a favorite breakfast meal. Serve it with pita bread, green olives, halloumi cheese and turnip pickles.

Foul moudammas, rich in fiber and vitamins, is a popular breakfast menu item you’ll find at local diners or restaurants when visiting Lebanon. It’s as common as ordering pancakes or waffles here in the United States. Fava beans are cooked till they are soft and creamy. Garbanzo beans, cumin, garlic, lemon juice and olive oil are added to the foul moudammas for flavoring. Very often it’s served for brunch accompanied by Halloumi cheese, green olives, and turnip pickles on the side. Remember to serve the foul moudammas with pita bread to scoop up the thick lemon garlic sauce.

Skill level: Intermediate
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Foul Moudammas
Serves 6
Velvet Edition: "Mediterranean" Recipe
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Prep Time
1 hr
Cook Time
2 hr 30 min
Prep Time
1 hr
Cook Time
2 hr 30 min
Ingredients
  1. 3 cups dry fava beans
  2. water
  3. 1 teaspoon baking soda
  4. 1 (16 ounce) bag dry garbanzo beans or 1 (16 ounce) can garbanzo beans
  5. 1 1/2 teaspoon kosher salt
  6. 1 teaspoon cumin
  7. ¼ teaspoon red pepper
  8. ½ cup olive oil
  9. ¼ cup lemon juice
  10. 4 – 5 garlic crushed
Garnish & condiments
  1. Pita bread
  2. Chopped parsley
  3. Chopped tomatoes
  4. Fresh mint leaves
  5. Turnip pickles
  6. Olives
For the fava beans
  1. Add the fava beans into a bowl, add enough water to cover by 1 inch.
  2. Add 1/2 teaspoon baking soda and gently swirl to dissolve it in the water.
  3. Soak overnight.
  4. If you are using dry garbanzo beans, in a separate bowl, soak the beans in water with 1/2 teaspoon baking soda just like the fava beans.
Next day for the fava beans
  1. Rinse and drain the soaked beans.
  2. In a large pot ( 7 quart preferable ) place the beans, and enough water to cover it.
  3. Bring the water to a boil.
  4. While you wait for the water to boil, in a separate saucepan heat more water.
  5. Boil the water with the beans for about 5 minutes.
  6. Drain the water.
  7. Add hot water from the reserved saucepan, to cover the beans by about 2 inches.
  8. Bring to a boil and add 1 teaspoon salt.
  9. Lower heat to medium low and cook for at least 1 ½ to 2 hours. (see note #1 below)
For the garbanzo beans
  1. Rinse and drain the soaked beans.
  2. In a large 5 quart saucepan, place the beans, and enough water to cover it.
  3. Bring the water to a boil and boil for about 5 minutes on high heat.
  4. Lower heat and cook the garbanzo beans for about 45 minutes or until fully cooked.
  5. If you are using canned garbanzo beans, drain and rinse with cold water and use in recipe.
  6. Add the cooked garbanzo beans (or the drained canned garbanzo beans) salt, cumin, red pepper, olive oil, lemon juice, garlic to the cooked fava beans. (see note #2 below)
  7. Mix and press on the beans with a spatula to mash some of them.
  8. Pour into a large bowl or individual bowls.
  9. Serve with pita bread, turnip pickles, olives, and fresh mint.
♣ Notes
  1. 1. Cooking time varies between different brands. Some brands take longer to cook depending on the size and quality of the beans. Sample a bean and check to see that it’s soft and creamy.
  2. 2. There should be some liquid left in the pot. The fava and garbanzo beans combined with the rest of the ingredients should be in a thick sauce.
  3. 3. This will make the sauce thicker and more flavorful.
Velvet Edition http://www.velvetedition.com/

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