Ful Muddamas (Fava Bean Stew)

Ful Muddamas

Ah, ful muddamas; the breakfast of champions and one of the national dishes of Egypt. Nothing sits in your stomach longer than a bowl of ful. As the Ramadan days will be long this year, ful makes the perfect suhoor food. Ful is traditionally just stewed fava beans, sprinkled with salt, olive oil, some onions, and a good squirt of lemon juice. This ancient recipe dates back to the fourth century. To date, you can find traditional ful being served from large tin canisters in the streets of Egypt, which is served with some vegetables and, if you like, some freshly fried ta’ameya (falafel). As for my version of ful, I always get raving reviews, and people always come back for seconds. Not only is this good for suhoor, but it is also great for brunch parties. As a general rule of thumb, I use one can for 2 people if it is the main dish, but it can easily serve 4 if you have other breakfast items on the table.

Ful Muddamas (Fava Bean Stew)
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

1 can foul muddamas, drained
½ cup diced onion
1 clove garlic, minced
1 tsp cumin powder
1 cup tomato sauce
1 tbsp parsley, chopped
Olive oil
Cayenne pepper (optional)

  1. Drain can of ful mudammas. Using a fork, mash the beans gently. Mashing the beans makes for a thicker consistency.

  1. In a small pot, heat 2 tbsp of olive oil over medium/high heat. Saute onion and garlic. Once they become translucent, add cumin and ¼ cup of tomato sauce. If you like, you can add a pinch of cayenne pepper. Let simmer until it has a thick consistency. Essentially, you want all the excess liquid to come out of the tomato sauce.
  2. Add the ful
    mudammas and the remainder of the tomato sauce to the pot. Add 1 tsp of salt and pepper (or to taste). Once the mixture begins to bubble, reduce heat and cover. Let cook for at least 10 minutes.
  3. Add chopped parsley and stir it into the mixture prior to serving. Enjoy!

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