Food

Arabic Foul Fava Bean Recipe |فول مدمس

One of my favorite Middle Eastern breakfast foods.  Fava beans are a staple in every Middle Eastern households.  Some people eat it for lunch or dinner too but it’s widely known as a breakfast food.  This is a fava bean dip that like no other.  A must try!  Check it out….

Arabic Foul Fava Bean Recipe |فول مدمس

  • Servings: 4-6
  • Difficulty: medium
  • Print

Ingredients:

  • Use 3/4 cup of fava beans, 1/4 cup of chick peas
    • soak over night to soften if they’re dry beans.  No soaking necessary if canned.
    • I prefer using California Gardens canned Fava beans but you can use any type you like.
  • 2 cup water
  • 1/2 of a red onion
  • 1/2 cup crushed tomatos
  • 1 teaspoon cumin
  • Salt for taste
  • 1 teaspoon lemon juice
  • *Chopped Tomato and green onions for garnish
  • *Add chopped peppers for heat.

Directions:  Finely chop half of a red onion.  Leave some of the chopped onion on the side for garnish.  Grab a quart sauce pan, add olive oil and brown the onions on low heat.  Make sure that the heat is low otherwise the oil will burn.  Add  to the sauce pan the beans, water, tomatoes, cumin, and salt.  Mix all the ingredients and allow them to simmer for 7 minutes under medium heat.

Lightly mash the Fava beans with a potato masher.  This is up to your discretion how much you want to mash, if you want to mash at all.  Some people like whole beans, some enjoy a puree like dip but I prefer a gentle mash so that the constancy is not puree nor whole bean.

Add another cup of water, add the lemon juice and allow all ingredients to simmer for another 5 minutes under medium heat.  You may want to add more water if the mashed mix is too thick.  You want it to be saucy/creaming (depending on how mashed) and not dense.  If you add more water, allow it to simmer for another 3-5 minutes.

Optional* While simmering Get a stone bowl and heat it over a oven burner.  Add the foul to the hot stone bowl and it will continue to simmer when you serve it to the guests.  This keeps the foul warm while you eat.  This is a common practice in Yemen and other gulf states.

When complete, add the foul to a bowl and serve to your guests.  Add olive oil tablespoon of olive oil to the top, garnish with chopped tomatoes, onion, and green onion.  Best eaten with pita bread or crusty bread.

2 replies »

  1. This is so interesting to me. I usually use browned garlic, olive oil and vinegar to my foul. Even when warmed I’ve never added water so I’m excited to try your version. Is the addition of the chick peas absolutely necessary so I would be missing something if lI left it out? 🙂

    • Thanks 🙏 The addition of chick peas is not absolutely necessary. Just make a cup of fava beans instead of 3/4 cup. I personally prefer it with chick peas and a little tahini paste. I also add olive oil to the top when it’s complete.

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