ful mudammas (egyptian fava bean breakfast)

This is the national dish of Egypt. Traditionally, ful mudammas is prepared with dried fava beans (broad beans) and simmered overnight in a dammasa, a metal vase-shaped pot with a tight lid and narrow neck. Ful is typically served for breakfast, but is also eaten for dinner by the poor. It’s always served with ‘aish baladi, the local bread. Any flat bread will do though, if you happen to be outside of Egypt.

I never bothered to make this until I returned to the States, since I could easily buy this on the street in the mornings for about the equivalent of nine cents. I even brought back several cans of ful back home with me, not realizing it could be easily found in Middle Eastern grocery stores. Here is my quick version, using canned beans. I add several spices to my version of the dish, but if you insist on being a purist leave out all the spices but cumin.

Quick Ful Mudammas (Egyptian fava bean breakfast)
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1 15 oz can fava beans
1 onion, chopped
2 cloves garlic, chopped finely
1 tomato, chopped
1/2 t cumin (use 2 teaspoons, if not using any other spices)
1/2 t curry powder (optional)
1/2 t cinnamon (optional)
dash of clove (optional)
dash of cardamom (optional)
salt, to taste
dash of cayenne pepper (optional)
1 T lemon juice

- Add oil in a large skillet over medium-high heat. When hot, add the onions. Let them cook for about 5 minute, stirring occasionally. Add garlic and stir for about 30 seconds, or until fragrant.

- Stir in spices and salt. Add the chopped tomato to the skillet and let it cook until it begins to break apart.

- Add the fava beans to the skillet and mix. Turn the heat to low and let the mixture simmer for about 15 minutes. Either leave the beans whole or mash them as much as you like with a potato masher. In the last couple minutes of cooking, add a generous squeeze of lemon juice. Season to taste and serve.

Serving variations:
- Garnish with fresh parsley, bechamel sauce, or olive oil
- Serve with any of the following: bread, quartered hard-boiled eggs, lemon wedges, lime wedges, jam, cheese, fresh fruit.

Serves 2

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Related posts:

1. puréed fava bean soup
2. spaghetti with fava bean sauce
3. ta’meyya (egyptian falafel)
4. kuku loobia sabz (persian green bean frittata)
5. green bean curry

Tags: breakfast, egyptian, middle eastern, vegan