Are you tired of avocado on toast? Are you looking for something a bit more “cultured” and a little less “insta”? If that’s the case, join us to learn how to make the delicious and nutritious Egyptian Ful Mudammas!
The Egyptian Ful Mudammas dish is said to date all the way back to ancient Egypt. It is prepared using fava beans, which are famous for their high nutritional value and rich flavour. According to history, Ful Mudammas was a particularly popular dish near the Princess Baths area in Cairo. Taking advantage of the fire used to warm the baths, Egyptians use to fill the warm qidras (water pots) with fava beans, leaving them to simmer overnight.
Recognised as both an Egyptian national dish and a nutritious meal, the Ful Mudammas provides a delicious and healthy breakfast option. It will not only satisfy your taste buds but will also get you energised for the entire day.
What you need to know
Preparation Time: 30 minutes
Makes: 4 servings
- 1 cup of fava beans, drained and rinsed
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 small chopped onion
- 1 chopped tomato
- 1 tsp cumin
- 1 tsp salt
- 1 tsp chopped parsley
Tahini sauce (optional):
- 100g tahini
- 75ml water
- 25ml lemon juice
- 1 minced clove of garlic
- Pinch of salt
- 4 hard-boiled eggs
- 1 chopped tomato
- 1 chopped cucumber
- Pinch of Aleppo pepper
- pitta bread or flatbread (can be grilled)
- Turn the heat high and add a few drops of olive oil. Wait 30 seconds for the pan to heat up.
- Add half of the sliced onion and cumin, and fry until the onion turns brown.
- Add the fava beans and 100ml of cold water.
- Bring to boil and leave to simmer for one minute.
- Crush the beans.
- Add the tomato, lemon juice, remaining onion and salt. Simmer for two minutes.
- Remove from heat and add the parsley.
For the Tahini Sauce:
- Place all the ingredients in a bowl and mix well.
- Place the fava bean mixture in a serving dish.
- Sprinkle with the pepper and drizzle with tahini sauce.
- Cut the hard-boiled eggs in half and place inside the dish.
- Add the sliced tomatoes, cucumber and pitta bread.
Recipe Credits: Sous Chef