Ful Mudammas
Serve with toasted pita and enjoy any time of the day or night.
Ingredients
- 3 cups small fava beans cooked until tender and drained (cooked from 1/2 pound dry beans or use 2 15-ounce cans ful, rinsed and drained)
- 4 cloves garlic chopped
- 1/2 cup dried red lentils
- 1-1/2 cups vegetable broth water or reserved liquid from cooked favas
- 2 teaspoon cumin
- 2 tomatoes chopped (or 1 15-ounce can chopped tomatoes, drained)
- juice of 1 lemon
- 1/2 cup chopped parsley
- olive oil and sea salt for finishing
- plus optional garnishes including:
- tahini
- additional chopped parsley and tomatoes
- chopped scallions
Instructions
- Pour cooked ful into a medium saucepan and heat over medium-high heat. Add chopped garlic, red lentils, broth or reserved liquid, cumin and chopped tomatoes.
- Reduce heat to medium and stir occasionally, until everything starts to come together and the red lentils become tender, about 12 minutes.
- Stir and smoosh until you get the consistency you like. Some people like it totally creamy, others more on the beany side. Squeeze in lemon juice and stir in parsley.
- Add a drizzle of olive oil, but to eat like an Egyptian, allow each person to salt his own ful.
- Recipe doubles easily. Serve warm or at room temperature.
- Covered and refrigerated, it keeps up to a week and reheats nicely.