Joined in 2023 
82 
63 About this deal
Fava beans are one of the oldest domesticated food legumes. References to favas occur in both the Talmud and the Mishna, indicating they have been part of the Middle Eastern diet since at least since the 4th century. We then entered into a licensing agreement with a local company Kuwait Food Company and built a premier food processing plant in Dubai. Fresh fava beans, also known as broad beans, come in bright bean pods and can be used in many beautiful spring salads and dishes. Sadly, fresh fava beans have a super short season, so you are more likely to find them dry or canned. In 1989 we built the most modern bean processing facility in the Middle East. Only the finest selection of bean crops, and best quality spices are used to produce our famous bean delicacies which are exported to more than twenty countries around the world.
I don't blame older people for avoiding smaller variety / varieties, though, and calling it animal food. The post WW2 trauma is still present among generations born just before, during the war or shortly thereafter and due to food shortages people ate whatever they could and many of them pass down that trauma onto next generations. For the same reason the rutabaga aka swede aka Swedish turnip is still considered animal food here and many people literally shudder when someone mentions wanting to eat it. 😅 Meanwhile swede makes perfect mash, alone or with potatoes, is as filling as them and has this delicious taste of cruciferous vegetables, it’s as if I put cooked broccoli or cabbage into potato mash. To make Foul Mudammas from dry fava beans: Start with 1 cup of dry fava beans. Soak in plenty of water over night (beans will expand in size.) Drain and discard soaking water. If you like, peel the beans and discard the hard skin. Place beans in a large pot or saucepan, and add plenty of water (about 5 cups or so.) Bring them to a boil over medium-high heat, then cover part-way and let simmer for about 1 hour. Drain and discard water. Proceed with foul muddamas recipe above. If you have cooked fava beans that are plain, those can last in the fridge a couple more days. Be sure the fava beans are fully cooled before storing in the fridge. Growing up, my family often had little meals of falafel and foul (short for foul mudammas) dinners. It's about time, this Egyptian girl tells you a bit about a childhood favorite. What is foul mudammas? You can also make foul mudammas from scratch, starting with dry fava beans, that's how my parents used to make it.Pour the spicy sauce over the fava beans and stir. Add a generous drizzle of extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil) You can refrigerate foul mudammas (that's been seasoned and jazzed up with fresh toppings) in a tight-lid glass container for about 2 days (maybe 3 at most). Bring to room temperature and enjoy with pita bread.
The flavor makers in this recipe are decidedly Mediterranean. We start with a pinch of fragrant ground cumin, which adds great depth and aids with digestion. You can call it foul for short! Foul mudammas is best served with warm pita bread. You can add sliced tomatoes, cucumbers, fresh green onions and olives to go along.
The Latest
Before we get to this foul mudammas or fava bean recipe, let's cover a couple of basics... Left: Dry fava beans. Right: Fava beans from a can (cooked fava beans) What are fava beans? And where to find them?
Great Deal 
New Comment