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Home » Recipes » Foul Mudammas (Egyptian Mashed Fava Beans with Olive Oil, Lemon Juice, and Garlic)

Foul Mudammas (Egyptian Mashed Fava Beans with Olive Oil, Lemon Juice, and Garlic)

June 8, 2015 by Faith 22 Comments

Foul Mudammas 1

Each year, Ramadan comes about 11 days earlier than it did the previous year because it’s based on the lunar calendar.

The good news is, this rotation around the calendar year makes it more fair (so to speak) in terms of the length of day because that’s what determines how long is spent fasting (Muslims fast from dawn to sunset during Ramadan). Meaning, if Ramadan were on a set date, for example, on June 21, people fasting in the Northern Hemisphere would always have to fast a much longer day than those fasting in the Southern Hemisphere (or vice versa if Ramadan were on December 22 every year).

The bad news is, no matter when it comes, it feels like you just celebrated Eid al-Fitr at the end of last Ramadan. (We have a deep appreciation for fasting, but the whole point of it is to teach us patience, which can be a difficult – albeit necessary – lesson to learn.)

Foul Mudammas 2

Ramadan starts next week. We’ll drink water and eat a small meal before dawn, and then we won’t eat or drink again until sunset when we break our fasts with iftar.

And we’ll reflect on what it means to go without; what it means to discipline not just our bodies, but more importantly, our minds. We’ll think about how it feels for the millions of people who go hungry every day, but unlike us, don’t have the luxury of knowing when their next meal will come. We’ll do what we can to help them. In short, we’ll learn and hopefully grow from the experience.

Foul Mudammas 3

So, Foul Mudammas. This is a classic Egyptian dish that’s commonly eaten for breakfast in the Middle East. When I was doing research for my cookbook and Mike and I were living in Damascus with his family, on Friday mornings (which are like our Sunday mornings) Mike’s mom would send him out with a big empty bowl from home to the falafel/hummus/foul vendor down the street. Mike would return to us with a full bowl of foul, steaming hot and ready to be devoured by the whole family. His mom would have an entire spread prepared…juicy ripe tomatoes, refreshing slices of cucumber, fresh mint, and tangy green onions. Labneh (yogurt cheese) topped with a healthy dose of olive oil, plump dates, homemade pickles, olives, fresh soft and aromatic flatbread from the baker across the street, tea, and perhaps halawa.

Although Foul is a breakfast dish, it’s not commonly eaten for breakfast during Ramadan because of its tendency to make you very thirsty the next day. These favorites are the meals we try to make before Ramadan because we won’t get to enjoy them for the next month.

Foul Mudammas 4

Recently when the very talented Ksenia of Immigrant’s Table reached out to me with an idea to collaborate on a post, I was thrilled at the idea. Ksenia is a poignant writer, gifted photographer, and healthy recipe developer. Her recipes are innovative, inspirational, and insightful; to name just a few of my favorites, check out her beautiful Russian Korean-Style Kohlrabi Salad with Apples, Radishes, and Spicy Salad Topper, Roasted Cauliflower Steaks on Spicy Sweet Potato Puree, and Middle Eastern Spiced Butternut Squash Pickles.

Israeli Green Shakshuka by Immigrant's Table

Breakfast Spread by Immigrant's Table

The image of Israeli Green Shakshuka and the image of the Shakshuka breakfast spread are courtesy of Ksenia Prints from Immigrant’s Table.

As Ksenia and I were talking over email, our mutual love of Middle Eastern food stood out as a common thread between us. We decided to go with that as our theme, choosing to each share a Middle Eastern-inspired breakfast spread. She made an absolutely stunning Israeli Green Shakshuka, which is vibrant and perfect for spring. Both of our recipes are vegetarian, but they’re completely different in flavor, showcasing the true range of Middle Eastern cuisine. Our dishes are both healthy and nourishing, and total comfort food that works well beyond breakfast, for any meal of the day.

Foul Mudammas 5

Print
Foul Mudammas (Egyptian Mashed Fava Beans with Olive Oil, Lemon Juice, and Garlic)
Prep time:  10 mins
Cook time:  5 mins
Total time:  15 mins
Yield: 4 servings
 
This hearty vegan bean-based dish is flavored with cumin, lemon, and garlic, and brightened by the addition of fresh herbs and vegetables. It hails from Egypt and is enjoyed as a traditional breakfast across the Middle East, but it's perfect for any meal of the day.
Ingredients
  • 1 (15 oz) can fava beans (sometimes called broad beans or foul mudammas), with liquid
  • 1 (15 oz) can chickpeas, rinsed and drained
  • ½ cup (120 ml) water
  • 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cumin
  • ¼ teaspoon freshly ground black pepper
  • 1 small tomato, diced
  • ½ small onion, minced
  • 4 tablespoons minced fresh parsley leaves
  • 4 tablespoons olive oil
  • 1 lemon, wedged
Instructions
  1. Bring the fava beans (with liquid), chickpeas, and water to a simmer in a medium saucepan over medium heat. Turn off heat and use the back of a spoon to mash some of the beans (about ½ cup) against the side of the pot.
  2. Stir in the garlic, lemon juice, cumin, and black pepper.
  3. Transfer the beans to 1 large or 4 small serving dishes; drizzle on the olive oil and arrange the tomato, onion, and parsley on top in a decorative way.
  4. Serve with lemon wedges to squeeze on top.
Notes
Recipe from my cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; 2012).
3.3.3070

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive money from the sale of these items; thank you for helping to support An Edible Mosaic!

Filed Under: Recipes Tagged: Arabic Food, Breakfast, Egyptian Food, Egyptian Mashed Fava Beans, Foul Mudammas, Green Shakshuka, Immigrant's Table Blog, Israeli Food, Ksenia Prints, Middle Eastern Food, Ramadan, Recipes, Vegan, Vegetarian

Comments

  1. Annie @ Annie's Noms says

    June 15, 2015 at 1:08 pm

    Oooh this looks delicious! So colourful!

    Reply
  2. Steph @ Steph in Thyme says

    June 15, 2015 at 11:47 am

    What a stunning dish, and thank you for the information about Ramadan. I had a wonderful fava bean dish in Greece a few years ago, so warm and full of flavor. I need to try this dish, the flavor profile is right up my alley. Simply divine.

    Reply
  3. Matt @ Plating Pixels says

    June 14, 2015 at 11:56 pm

    Ethnic dishes like this are so intriguing. Sounds like a hearty and healthy vegan dish! I don’t normally cook vegan but would totally go for this.

    Reply
  4. Becca @ Crumbs and Chaos says

    June 14, 2015 at 9:44 pm

    The flavors of this amazing dish make me want to drool all over my keyboard :) YUM!

    Reply
  5. Brandon @ Kitchen Konfidence says

    June 14, 2015 at 8:33 pm

    I’m sure these flavors just jump right off the plate. I wish I was eating this for dinner tonight!

    Reply
  6. Christina @ Christina's Cucina says

    June 14, 2015 at 10:23 am

    Love these shots, and of course, I’d love to be right in front of that table eating everything on it, too! Such a lovely, and healthy dish…how could anyone not enjoy this?

    Reply
  7. Joanne says

    June 13, 2015 at 4:07 pm

    I have a deep respect for anyone who observes Ramadan to its completion…it is no easy task especially when you live in a society where the majority of people aren’t observing. I’m sure it’s much easier when everyone you know is also fasting. Love the sound of this dish. Fava beans sound so good!

    Reply
  8. Laura @ Family Spice says

    June 12, 2015 at 6:39 pm

    We Persians love our fava beans, too. What a beautiful platter you have put together. This looks incredible to eat whether you are breaking a fast or not!

    Reply
  9. Cynthia/What A Girl Eats says

    June 12, 2015 at 4:45 pm

    What a gorgeous looking spread! i want to dive right in!

    Reply
  10. Eileen says

    June 9, 2015 at 12:20 pm

    This sounds fantastic! Every time I’ve had “foul,” it’s been whole beans in an herby vinaigrette, so this is super interesting and different! (Clearly “foul” just means “fava beans” or even “beans,” huh.) Definitely going to give it a try!

    Reply
  11. [email protected] says

    June 8, 2015 at 10:42 pm

    Absolutely delicious, love the simplicity of your recipe and the flavors!

    Reply
  12. jenna @ just j.faye says

    June 8, 2015 at 9:58 pm

    Faith, this looks delicious! Your photos are gorgeous and I enjoyed reading a little about Ramadan. Thanks for sharing!

    Reply
  13. Kiano says

    June 8, 2015 at 5:38 pm

    This whole spread looks delicious & nutritious, but I CANNOT ignore this amazing food styling. Brava!

    Reply
  14. Jerry says

    June 8, 2015 at 2:57 pm

    Yes, please. I’ll take mine served in a five gallon bucket. this looks freaking amazing! I also love fava beans, but this is the fist time I’ve seen this recipe. will be trying it next week!

    Reply
  15. Christina @ but i'm hungry says

    June 8, 2015 at 1:54 pm

    Wow, this sounds wonderful… any tips on making this with fresh favas? I have some I found at the market last week that I’m looking for a special use for… this just might be it!

    Reply
    • Faith says

      June 9, 2015 at 2:06 pm

      Christina, You could definitely do fresh favas with the same flavors going on in this dish! Just remove the beans from their pods, blanch them for about 2 minutes, plunge into an ice bath, slip off the skins, and then saute the beans in olive oil with garlic for 3 to 5 minutes. Once done, add a squeeze of fresh lemon and any chopped herbs you like!

      Reply
  16. Marissa | Pinch and Swirl says

    June 8, 2015 at 12:36 pm

    Faith, thank you for this! What a tender and admirable explanation of Ramadan. I’m happy to better understand what it’s all about.

    I haven’t made a dish like this before, but I love everything about it. It looks delicious and looks like it would be fun to share with friends and family. xo

    Reply
  17. Becky Winkler (A Calculated Whisk) says

    June 8, 2015 at 8:21 am

    This sounds great (and that whole Friday morning breakfast spread sounds beyond amazing). Glad to discover Ksenia’s blog, too!

    Reply
  18. Rosa says

    June 8, 2015 at 4:56 am

    Scrumptious and perfect with flatbread.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. At the Immigrant's Table: Green shakshuka + Israeli breakfast says:
    December 11, 2018 at 11:35 am

    […] a Middle Eastern-inspired breakfast spread. As expected, Faith blew me away with her recipe for Foul Mudammas, a filling, vibrant and unexpected breakfast bean-and-egg dish. Her entire breakfast table looks so […]

    Reply
  2. May Plant Of The Month: Beans and Lentils | Jessica Murnane says:
    May 1, 2018 at 11:51 am

    […] Salad from A Spicy Perspective Creamy White Bean Shells with Broccoli from Love and Lemons Foul Mudammas- Egyptian Mashed Fava Beans from An Edible Mosaic  Bissara- Moroccan Split Pea + Fava Bean Soup from Ruby Josephine Mocha […]

    Reply
  3. At the Immigrant's Table: Homemade labaneh balls says:
    December 8, 2017 at 1:05 pm

    […] Faith from An Edible Mosaic and I decided to pair up and make the ultimate Middle Eastern breakfast spreads, I knew that just […]

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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