I’m excited to share that Umamimami was voted number 8 on FeedSpot’s 15 Best Middle Eastern Food Blogs & Websites. I am honored to have been mentioned and have very much enjoyed looking through the blogs of the other 14 websites.

Foul Moudammas is a Middle Eastern staple made with Fava and Garbanzo beans, fresh Herbs and aromatics with a Lemon Garlic undertone. Prepared differently throughout the Middle East depending on where you are, and by whom it’s made. I am partial to the Lebanese preparation. It can be eaten at any time of day, most notably breakfast, as a main course, a side, or a little bit in between. Often paired with warm Bread, Eggs and sweet Black Tea. Foul Moudammas is a celebration of the non-compromising vegetarian fare the Middle East has to offer; bold and flavorful, packed full of nutrients, making this an excellent vegetarian or vegan meal and my favorite dish to bring to a potluck or picnic.

NB. I have tried using Fava Beans from Wholefoods, and they aren’t the correct ones for this recipe; too large, skin too thick. I suggest buying your Foul at a Middle Eastern supermarket, or online. Cortas for example are great.

Ingredients: Serves 2 generous portions or 4 small portions

*Double the recipe to make more. Note that larger quantities will result in more cooking time needed. You’ll know when your larger quantities of Foul are done when the consistency of the Sauce is thick.

• 1 Large Can (850 grams) Foul Moudammas* found at Middle Eastern Stores

• 2 Cups Garbanzo Beans/Chickpeas

•  1/2 Cup Water 

• 2 Garlic Cloves

• 1/2 Tsp Cumin

• 1/2 Tsp Paprika

• A large bunch of Flat Leaf Parsley, measuring approx. 2 cups when de-stemmed

• 1 Large Tomato, for serving

• 4 Spring Onions, for serving

• 1 Lemon 

• Olive Oil, for serving (approx. 1/4 cup)

• 1 Tsp. Sea Salt

• Freshly cracked Black Pepper, to taste

Method

Create your Mise En Place. I like to do this for all my recipes, especially if it’s not one I make often. Drain and rinse your Foul and Garbanzo Beans in running water. Chop your Tomato into small cubes. Wash and de-stem your Parsley and chop small. Peel Garlic and crush in a Pestle & Mortar with a little Salt & Olive Oil to create a Paste. Measure out your Spices. Squeeze the Juice of your Lemon. Wash your Spring Onions and chop of and discard the greenest ends.

Bring a medium sized pot to high heat and add your Fava Beans, Garbanzo Beans and Water. Add in Garlic, Lemon Juice, Paprika, Cumin, Salt and Pepper and half your Parsley and bring to a rolling boil. Leave to boil for a minute. Reduce heat to low - medium. With a pestle, or wooden spoon, mash some of your Beans up. The reason you do this it to create a thicker consistency and add texture to the Foul. I like to mash about a third of the Beans, and leave the rest in tact. Some people like their Foul as more of a Pate, in which case, you can mash it all. I like to serve it as more of a Bean Salad. Taste and if you want to add more crushed Garlic here or Spices or Lemon juice, now is the time.As you can see from my videos below, I mash a ‘circle’ of Beans up in the middle. Stir it all up, and continue to cook for another 3-4 minutes while the flavors incorporate and the Foul thickens. Add your Black Pepper. Taste and adjust seasoning if needed.

Plate your Foul, top with Tomatoes in the center and then Parsley. Finish by drizzling a generous amount of Olive Oil around the Foul, Tomato and Parsley. I’d say about 1/4 of a cup or more, to taste. Great for potlucks. Serve with Spring Onions, and some warm Pita Bread. Sahtain!