Make Ahead

Ful Mudammas (Egyptian Fava bean stew)

October 31, 2019
0 Ratings
Photo by Noha
  • Prep time 15 minutes
  • Cook time 4 hours
  • Serves 6-8 people
Author Notes

Ful Mudammas is a vegetarian dish that is a staple food item in Egypt. Ful is the name of the broad bean used in Arabic and Mudammas in Arabic literally means "buried in the pot" as this dish is meant to simmer away for hours, allowing the vegetables and spices to build a deep medley of flavor. The flavorful stew of fava beans with spices, lemon, garlic, and olive oil thickens up into a delicious mixture that may be wrapped up into a pita sandwich, scooped up with little pieces of pita bread or chips, or even eaten straight out of the bowl with a spoon. This hearty dish consists of cooked fava beans and chickpeas, olive oil, lemon juice, tahini, garlic, spices, and a variety of fresh chopped toppings such as tomato, green onions, and parsley. You can find full details and step by step photo instructions on my foodblog: —Noha

What You'll Need
  • First half of slow cooking
  • 1 cup dried fava beans
  • 1/2 cup dried chickpeas (garbanzo beans)
  • 1/2 onion
  • 3-4 garlic cloves, sliced in half
  • Second half of slow cooking and serving
  • 2-4 tablespoons minced garlic
  • 3/4 cup tahini or tomato sauce
  • 1/2 cup lemon juice
  • 2 teaspoons ground cumin
  • 1/2 cup chopped yellow onion
  • 1 bunch of scallions, chopped
  • 1/2 cup fresh parsley, chopped finely
  • 1/4 cup fresh tomatoes, diced finely
  • 3/4 cup extra virgin olive oil
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili pepper (optional)
  1. Sort the dry beans for any debris or bad beans to discard. Wash the remainder of the good beans in cold water.
  2. Place the fava beans, chickpeas, half an onion, and sliced garlic cloves into the pot and cover completely with water, with about 4 inches of extra water above the beans. Slow cook for about 2-3 hours until tender and pour out any excess water. Remove and discard the wilted onion half. One may also speed up this recipe by pressure cooking the beans in 45 minutes during this step.
  3. Once the beans have cooked, add 2 cups of fresh water (the water should just barely cover the cooked beans), add in the minced garlic, 1/2 cup of the tahini or all of the tomato sauce, 1/2 cup of olive oil, all the lemon juice, all the chopped onion, cumin, salt, and pepper. Add the optional chili pepper, but beware this will make it spicy! Allow the pot to slow cook for 2 more hours.
  4. When ready to serve the ful, scoop it into a large bowl and garnish with the remainder of the olive oil and tahini, the freshly chopped tomatoes, scallions, and parsley. Enjoy the ful in a sandwich, scoop it up with pita bread pieces or chips, or simply enjoy with a spoon!

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