Foul Mudammas (Fool Mudammas)

Name: Foul Mudammas (Fool Mudammas)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4-6 serving(s)
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

Submitted by PalatablePastime

"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!"

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Ready In:: 2hrs 45mins
Ingredients:: 12
Serves:: 4-6

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

directions

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.

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RECIPE SUBMITTED BY

PalatablePastime

Cincinnati

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com

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