Learn a Historical Middle Eastern Recipe from Ancient Times
Ful Mudammas made with fava beans, olive oil, onion, garlic, and cumin. Ancient Egyptian cooking.
- 2 cups peeled and cooked or canned fava beans 16 oz
- Extra virgin olive oil
- 1/2 onion minced
- 2 cloves garlic, raw or 4 roasted – see notes
- 1 tsp cumin
- 1/2 cup water
- Salt and black pepper to taste
- Juice from 2 fresh lemons or more to taste
- Optional Toppings
- Sliced hard boiled egg
- Diced ripe red tomato
- Raw onion sliced into rings
- Fresh minced parsley or cilantro
- Red chili pepper flakes
- Tahini sauce
If cooking dried fava beans, prepare them using the instructions on my blog – How to Prepare Fava Beans. If using canned fava beans, pour them into a colander to drain. Rinse the beans in cold water. Set aside, then continue with recipe.
In a large skillet, heat 1 tbsp olive oil over medium heat. Fry the diced onion till it becomes translucent and golden. Add garlic and cumin, sauté for 1 minute till fragrant. Add the fava beans to the pan, then add about ½ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, season with salt and pepper to taste (I usually add about ½ tsp salt and 1/8 tsp of pepper). Cover the skillet.
Let mixture simmer for about 10 minutes on medium low heat until the beans are nice and tender. Remove lid from pot and continue to cook until the liquid has reduced by about 75 percent. Remove from heat.
Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash the mixture to a semi-smooth consistency; it should be a little more chunky than hummus. For a mashing tool, I like to use my spice pestle. You can also use a potato masher or the back of a large metal spoon.
Serve each portion on a plate as you would hummus. Create a shallow basin in the center of the ful mudammas. Drizzle olive oil lightly inside the basin, then garnish with the ingredients of your choice. Serve hot.