Recipe found on themediterraneandish.com
Serves 5
Ingredients
2 cans plain fava beans, 13 to 15 ounces each can (see notes if using dry fava beans)
½ cup water
Kosher salt
½ to 1 tsp ground cumin
1 to 2 hot peppers, chopped (author recommends jalapenos)
2 garlic cloves, chopped
1 large lemon, juice of
Extra virgin olive oil
1 cup parsley, chopped
1 tomato, diced
To Serve
Warm pita bread
Sliced tomatoes
Sliced cucumbers
Green onions
Olives
Directions
In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
In a mortar and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
Serve with pita bread, sliced veggies and olives.
Notes
To make Foul Mudammas from dry fava beans: Start with 1 cup of dry fava beans. Soak in plenty of water over night (beans will expand in size). Drain and discard soaking water. If you like, peel the beans and discard the hard skin. Place beans in a large pot or saucepan, and add plenty of water (about 5 cups or so). Bring them to a boil over medium-high heat, then cover part-way and let simmer for about 1 hour. Drain and discard water. Proceed with ful muddamas recipe above.
