Ful Mudammas Recipe
Information about Egyptian Ful Mudammas Recipe
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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
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
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
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.