Blogging Marathon #120 Week 4, Day 1
Theme : Middle East Recipes

Ful Mudammes is a fava bean based recipe. Its served with pita bread as a breakfast, but also makes a filling lunch or dinner. There are too many recipes online for this dish, I have followed this particular video for most part here.

I have used the big variety of dried fava beans, so there is the additional step of overnight soaking and peeling of skin after cooking the beans. But if you are using canned beans, this is a breeze to make. I made this recipe twice since I had some beans leftover after making it the first time.

A word of caution when it comes to cooking the beans – I don’t know why, but the smell was really bad when it was cooking. I was a little worried to be honest, but it was fine once the pressure dropped and I used the drained beans for the dish.

Read on for the recipe.

Ingredients:

• 2 cups cooked fava beans
• 2 tablespoons of olive oil, divided
• 2 cloves of garlic
• 1 big onion, chopped finely
• 1 big tomato, chopped finely
• 1 green chili, chopped finely
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder or per taste
• salt as needed
• lemon juice per taste
• olive oil to drizzle on top

Method:

1. If you are using dried fava beans, soak it overnight. Drain water and pressure cook it until its done. I cooked it for 10 minutes in Manual mode in Instant Pot. Let the pressure release naturally. A word of warning here, the smell was bad when the beans were cooking. The dish however had no bad smell.
2. Heat oil in a pan and add the chopped garlic, green chilies and onions. Cook until it turns slightly brown- 3-5 minutes. Add the chopped tomatoes, ground cumin, chili powder and salt. Mix well and let the tomatoes cook until its mushy.
3. Now add the cooked beans and 1/2 cup water. Let it cook for a few minutes. With a potato masher or the back of a ladle, mash the beans a bit. Add more water if it looks dry. Taste test and adjust seasonings.
4. Once it starts to thicken, turn off the heat and add the lemon juice. Drizzle with olive oil and top with chopped tomatoes and a bit of parsley and serve.