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Foule Moudammas has the consistency of porridge. Customarily it is served for breakfast, but feel free to have it for lunch or for supper!

300 mL (1 1/4 cups) small dried fava beans (Foule)
50 mL (1/4 cup) dried chick peas
10 mL (2 tsp) baking soda
500 mL (2 cups) water
1 large clove garlic
10 mL (2 tsp) salt
juice of 2-3 lemons
30 mL (2 tbsp) finely chopped parsley – not to be omitted
extra virgin olive oil

Discard foreign matter from fava and chick peas. Place in a large bowl (the beans will swell), cover generously with warm water, add half the baking soda and soak overnight.

Just before cooking, drain and sprinkle with remaining soda. Mix and set aside for 15 minutes to tenderize the skin. Wash thoroughly under running water; washing off the soda is imperative. Place beans in a large cooking pot. Add the 500 mL (2 cups) water and bring to a boil. Skim off the foam. Lower heat to very low (so it does not overflow and make a mess on your stove), cover and simmer for 30 minutes or until soft and tender but not mushy.

In a mortar and pestle crush garlic along with the salt, add the juice of two lemons and mix. Pour over the beans and stir, partly mashing the beans with the pestle. If it is too thick add a bit of water. Add more lemon juice if needed – the taste should be tangy.

Pour steaming Foule into a large bowl, sprinkle with parsley and drizzle with olive oil. Have extra olive oil to drizzle over individual servings.

Foule is scooped up with pita (Arabic bread). Accompany with jalapeno peppers, olives, radishes, onions (green, yellow or red) and wedges of tomato.

Makes 4-6 servings

A few added notes about Foule:
Foule can be made instantly if using canned foule (found in Middle Eastern specialty shops). Drain off most of the liquid from the can, pour beans into a cooking pot, place over medium heat and bring to the boiling point, stirring now and then to deter the bottom from scorching. Add crushed garlic, salt, and lemon juice to taste, and mix well. Mash a bit with a pestle to make it partly mushy.

Some people prepare Foule using only fava (foule) beans. If your aim is to do the same then use 1 1/2 cups of fava beans for the recipe.

Some people add a few tablespoons of tahina to the Foule. You may also add the following vegetables – all diced fine: cucumber, green onion, parsley and tomato. A touch of cumin may also be added.

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