Foul Moudammas

My roomie, Bursha, made a big pot of foul (pronounced 'fool') moudammas (fava beans) tonight. She explained some finer points of preparing her dish... while foul moudammas can be served hot or cold, stew-like or hummus-like, Busha took the warmed, stewed pita filling route. Bushra says she likes this dish because it's one of her home comfort foods, and it's a dish that's eaten by the rich and the poor alike.

There are many ways to season the beans as well, but she recreated her mom's familiar Sudanese seasoning (which I think mimics the Egyptian canned version).

I can sorta guess her recipe...

1/2 t cumin (the apparent Egyptian or Sudanese twist?)
1 medium onion
1 T minced garlic
1 T olive oil
2 Roma tomatoes, diced
1 can of fava beans/foul moudammas from the Middle Eastern grocer near you
4 oz of feta cheese
salt to taste
Serve with pita and plain egg omelette.
Feeds 2-3 as a meal. Or makes a nice party nosh recipe for 8-12.

Toast the ground cumin in a dry pot/pan... brown onions and garlic in the cumin and olive oil. Add in fava beans, tomatoes, and feta. Heat high then simmer for 20 min. Mash up the beans and feta chunks in the pot with a jam jar or potato masher till chunky, not smooth. Serve in a wide-mouthed bowl to dip with Arabic bread (we used a little pita but I'd even satisfy my love of rice with this one). We used a little egg omelette to lighten the bean stew and fill us up for a late night power snack. But Bushra promises that reheated, day-old foul moudammas is even tastier!

 

 

p.s. i did cheat and repost this from my personal blog.