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Foul Moudammas, a beloved dish in Lebanese cuisine, embodies the essence of simple, nourishing food that has been cherished for generations. This hearty dish of stewed fava beans is a staple in many Middle Eastern households, often enjoyed as a breakfast or brunch item.
Rich in flavour and tradition, Foul Moudammas is not just a meal but a cultural experience, offering a taste of Lebanon’s rich culinary heritage.
What Is Foul Moudammas?
Foul Moudammas is a dish made primarily from fava beans, which are slow cooked until tender and then seasoned with a blend of spices, garlic, and lemon juice. The dish is typically served warm, garnished with a drizzle of olive oil, and accompanied by fresh vegetables, herbs, and flatbread.
In Lebanon, Foul Moudammas is often shared among family and friends, making it a dish that is as much about community as it is about flavour.
Ingredients and Taste
The key ingredient, dried fava beans, is soaked overnight and then simmered until soft. Garlic is added for depth and warmth, while lemon juice brings a bright, tangy contrast that lifts the earthy flavour of the beans. Cumin is often included, adding a hint of smokiness that complements the creamy texture of the fava beans.
Olive oil, a staple in Lebanese cooking, is generously drizzled over the beans, enriching the dish with its fruity, robust flavour. Fresh parsley, chopped tomatoes, and onions are common accompaniments, adding freshness and a crisp texture to each bite.
The combination of these ingredients creates a dish that is comforting, hearty, and full of flavour, each spoonful a perfect balance of rich and tangy notes.
A Taste of History
Foul Moudammas has deep roots in the culinary traditions of the Middle East, with its origins tracing back thousands of years. The dish is thought to have originated in ancient Egypt, where fava beans were a common food source. Over time, Foul Moudammas spread throughout the Levant, becoming a popular dish in countries like Lebanon, Syria, and Palestine.
In Lebanon, Foul Moudammas has become an integral part of the traditional breakfast spread, often served alongside other mezze dishes such as hummus and labneh. The dish’s enduring popularity is a testament to its adaptability and the comfort it provides.
Whether enjoyed in a bustling Lebanese café or at a quiet family breakfast table, Foul Moudammas continues to be a symbol of hospitality and shared moments, connecting people through its rich flavours and history.
Traditional Lebanese Foul Moudammas Recipe
Serves: 4 people
Ingredients:
- 2 cups dried fava beans (or 2 cans of cooked fava beans)
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp ground cumin
- Salt to taste
- 1/4 cup chopped fresh parsley
- 1 tomato, finely chopped
- 1 small onion, finely chopped (optional)
- Paprika and crushed red pepper flakes for garnish
Directions
If using dried fava beans, soak them overnight in plenty of water. The next day, drain and rinse the beans.
In a large pot, place the soaked fava beans and cover with fresh water. Bring to a boil over medium heat, then reduce to a simmer. Cook for 1-2 hours, or until the beans are tender. If using canned fava beans, skip this step.
Once the beans are tender, drain them and place them back in the pot. If using canned beans, simply drain and rinse before adding to the pot.
Mash the beans slightly with a fork or potato masher, leaving some whole for texture. Add the minced garlic, lemon juice, olive oil, and cumin to the beans. Mix well to combine.
Season the mixture with salt to taste. Adjust the lemon juice and olive oil if needed, balancing the flavours.
If desired, stir in the chopped tomato and onion to add freshness and crunch to the dish.
Garnish the dish with chopped parsley, a sprinkle of paprika, and crushed red pepper flakes for a bit of heat.
Serve the Foul Moudammas warm with a drizzle of extra virgin olive oil on top. Accompany with warm pita bread, fresh vegetables, or pickles for a complete meal.
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