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Ful Muddamas Recipe

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This recipe for Ful Muddamas, by , is from The Henry Levenson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Uncle Richard


Canned fava beans 16 oz
Extra virgin olive oil
2 cloves garlic, raw or
1 tsp cumin
1/2 cup water
Salt and black pepper to taste
Juice from 2 fresh lemons or more to taste

1. Pour the can of fava beans into a colander to drain. Rinse the beans in cold water. Set aside.

2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add garlic and cumin, sauté for 1 minute till fragrant. Add the fava beans to the pan, then add about ˝ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, season with salt and pepper to taste (about ˝ tsp salt and 1/8 tsp of pepper). Cover the skillet.

3. Let mixture simmer for about 10 minutes on medium low heat until the beans are nice and tender. Remove lid from pot and continue to cook until the liquid has reduced by about 75 percent. Remove from heat.

4. Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash with the back of a spoon or potato masher until the mixture to a semi-smooth consistency; it should be a little more chunky than hummus.

5. Serve each portion on a plate as you would hummus. Create a shallow basin in the center of the ful mudammas. Drizzle olive oil lightly inside the basin, then garnish with the ingredients of your choice. Serve hot. Can be served on top of hummus.

Ful muddamas is traditionally served for breakfast or lunch, sometimes together with hummus, alongside fresh warm pita bread. The bread is used to scoop up the fava beans.




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