Foul Mudammas Fool Mudammas Recipes

Steps:

• In a 2 quart bowl soak the beans overnight in enough water to cover.
• Drain the beans.
• Place the beans in a 1 quart saucepan and cover with 3 cups water.
• Add salt and cook for about 1 hour, or until the skins split.
• Drain and chill.
• Add salt, garlic, olive oil, and lemon juice.
• Chill.
• Arrange lettuce on salad plates. Place 1/4 cup of the bean mixture on each plate. Garnish each serving with scallions.

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.

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!

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.