Foul Mdammas
The ultimate Middle Eastern breakfast and Egypt's national dish. A deeply comforting, rustic, and protein-packed stew of tender fava beans simmered, lightly mashed with cumin, garlic, and bright lemon juice, then crowned with fresh tomatoes and olive oil.
30 min
Egipcia / Levantina
4 servings
The story behind
The bright and appetizing image inside the file "Foul Mdammas.png" perfectly captures the comforting nature of this Middle Eastern morning staple. Served in an earthy green ceramic bowl atop a wooden trivet, the dish presents a beautifully textured fava bean mash neatly garnished with a vibrant ring of finely diced red tomatoes framing a central dollop of green chili sauce and plump whole chickpeas. In the background, a stack of warm, puffy pita flatbreads and a small bowl of green olives complete this inviting layout of traditional hospitality. With history stretching back to Pharaonic Egypt, the word 'mdammas' originally meant 'buried,' referencing the ancient technique of burying a narrow-necked copper pot (idra) overnight inside hot embers to slowly soften the beans. Naturally vegan, wholesome, and packed with fiber, it is a magnificent communal meal traditionally scooped up using torn pieces of warm pita bread instead of utensils. Pair it with a steaming glass of hot mint tea for an authentic culinary experience.
Instructions
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1To get things started, drain the canned fava beans and rinse them lightly under cold water (you can keep a splash of the canning liquid aside if you prefer a looser texture).
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2Transfer the fava beans to a medium saucepan, add 3 to 4 tablespoons of fresh water, and heat over medium heat for 5 to 8 minutes until the beans are piping hot and incredibly soft.
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3Once thoroughly heated, remove the pan from the stove. Use a potato masher or the flat bottom of a glass to crush the fava beans roughly. Aim to mash the majority into a creamy paste while leaving some bean fragments intact for great texture.
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4Immediately whisk the crushed garlic paste, ground cumin, a teaspoon of fine salt, and the freshly squeezed lemon juice directly into the warm bean mash.
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5Pour half of the extra virgin olive oil into the mixture and stir vigorously with a wooden spoon until the ingredients emulsify and blend completely.
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6Taste the mixture and adjust the seasoning, adding more salt or lemon juice if needed; a perfect Foul should have a distinct, bright citrus-cumin punch.
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7To assemble the presentation, ladle the warm mashed beans into a shallow ceramic bowl or serving plate, smoothing the top surface uniformly.
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8Replicate the stunning arrangement shown in the file "Foul Mdammas.png": create a shallow circular well in the center of the mash. Arrange the finely diced tomatoes in a clean outer ring, place a spoonful of green chili sauce right in the middle, and dot with the whole chickpeas.
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9Drizzle the remaining extra virgin olive oil generously all over the dish, ensuring it pools pleasantly around the fresh tomatoes and the central garnish.
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10Serve the Foul Mdammas immediately while warm, accompanied by a basket of heated pita flatbread and a side bowl of green olives for a truly authentic breakfast experience.
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