Teresa's Recipes
Egyptian Foul Medammes
Foul Medammes is a cherished Egyptian dish that embodies the heart and soul of Egyptian cuisine. This aromatic fava bean stew is a delightful fusion of flavors and textures, making it an ideal choice for breakfast or brunch. The creamy beans are enriched with garlic, cumin, and fresh herbs, creating a comforting dish that is both nutritious and satisfying. Traditionally served with warm, fluffy pita bread, it invites you to scoop up the delicious mixture and savor every bite. Enjoy this dish on a leisurely weekend morning or impress your guests at a gathering with its vibrant flavors and rich heritage.
Ingredients
- 1 cup Dried fava beans
- enough to soak and cook the beans Water
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 1/4 cup, chopped Fresh parsley
- 2 medium, diced Fresh tomatoes
- 1 small, diced Red onion
- 1/4 cup, chopped Fresh mint leaves
- 2, sliced Hard-boiled eggs
- 4 pieces Pita bread
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 12 hours (includes soaking)
- Cook Time: 1 hour
- Calories: 320
- Fat: 14g
- Carbs: 38g
- Protein: 12g
- Sodium: 350mg
- Sugar: 2g
Instructions
- Soak the dried fava beans in water overnight, ensuring they are fully submerged. Drain and rinse the beans before cooking.
- In a large pot, add the soaked fava beans and cover them with fresh water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 45 minutes, or until the beans are tender. Add more water as needed to keep them submerged.
- In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, ensuring it doesn't burn.
- Once the fava beans are tender, drain them and add them to the pan with the garlic. Using a fork or potato masher, mash the beans slightly while keeping some whole for texture.
- Stir in the lemon juice, cumin, and salt. Cook for another 10 minutes, stirring occasionally to meld the flavors.
- Remove the pan from heat and let the mixture cool slightly.
- In a mixing bowl, combine the chopped parsley, diced tomatoes, chopped red onion, and chopped mint leaves. Toss gently to mix.
- To serve, spoon the fava bean mixture onto individual plates. Top generously with the tomato and herb mixture and garnish with sliced hard-boiled eggs.
- Serve with warm, toasted pita bread on the side, perfect for scooping up the delicious mixture.