Egypt Speciality Dish

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Ful mudammas, a kind of dried fava bean stew, is considered by many to be Egypt’s national dish. There is an Arabic saying about this dish: “The rich man's breakfast, the shopkeeper's lunch, the poor man's supper” which illustrates just how popular a dish this is. Once cooked it can be eaten plain but is also eaten accompanied by all sorts of things such as vegetable oil, butter, buffalo milk, fried eggs, tahini or lime juice amongst other ingredients.

Below a recipe for this versatile dish. Do as the Egyptians do and try eating it for breakfast.

Happy Cooking!

Dried Broad Bean Stew   Veg HT MC 8 hours plus soaking
Egyptian Name: Ful Mudammas

Serves 4-6    Hot  Vegetarian  Vegan  Vegetables  Pulses  Main Course  Gluten Wheat Dairy free  Eggless

Ingredients
675g/1 ½ lb Dried Fava (Broad) beans pre-soaked in cold water overnight
1 large Onion, chopped
2 large Tomatoes, chopped
75g/3oz Red Lentils
Cold Water
Salt

Instructions

1. Bring a large saucepan of water to the boil, add the drained soaked fava beans and continue to boil for 10 to 15 minutes.

2. Drain the beans then remove the skins by gently squeezing each bean so the skin slips off. Return the peeled beans to a large saucepan together with the onion, tomatoes and lentils, cover with 960ml/32fl.oz of cold water and bring to the boil, skimming any foam which appears on the surface. Reduce the heat to very low, cover and simmer very gently for 8-10 hours. Try not to remove the lid during the cooking time as this may make the beans discolour.

3. Once cooked either lightly crush or completely mashed. Before serving, season with salt. Serve drizzled with good quality olive oil,  melted butter or fresh lime juice.

Alternative serving suggestions

Serve with Taqliyya - a garlic sauce made by grinding garlic and coriander (cilantro) leaves with a little salt in a mortar or food processor. Simply spoon it onto the top of the stew when serving.

Serve with Dim'a musabika - an Egyptian tomato sauce made by cooking a large chopped onion and six crushed garlic cloves in plenty of olive oil until soft then add 175g/6oz tomato paste plus 960ml/32fl.oz. of water, two teaspoons white wine vinegar, two teaspoons salt, one teaspoon black pepper and ½ a teaspoon cayenne pepper and continue to cook over a low heat for 20 minutes.

 

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