Foul Mudammas Recipes

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.

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:

• As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2-2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.
• Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
• Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.
• The beans are eaten gently crushed with the fork, so that they absorb the dressing.
• Optional Garnishes
• Peel hard-boiled eggs-1 per person-to cut up in the bowl with the beans.
• Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.
• Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.
• Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).
• In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.
• Variations
• A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.
• In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.