Fool Medemmas Fava Beans Recipes

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FUL MEDAMES



Ful Medames image

Ful Medames is a popular Middle Eastern breakfast recipe that's made with cooked fava beans and cumin, then topped with a garlicky, lemon olive oil sauce!

Provided by Yumna Jawad

Categories     Breakfast

Time 30m

Number Of Ingredients 10

2 14 ounces can fava beans
1 15 ounces canned chickpeas
1 teaspoon cumin
½ teaspoon Kosher salt
½ cup extra virgin olive oil
¼ cup lemon juice
½ cup chopped parsley
4 garlic cloves (crushed)
1 tablespoon chopped jalapenos
Salt and pepper (to taste)

Steps:

  • Pour the fava beans and the chickpeas together into a colander to drain. Rinse the beans in cold water.
  • Transfer the rinsed, drained beans to a medium saucepan over medium heat, and add 1 and half cups of cold water. Season with cumin and kosher salt.
  • Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed, smashing occasionally with the back of a wooden spoon to get the desired consistency.
  • Meanwhile, combine all the ingredients for the sauce in a small bowl.
  • When the beans and chickpeas are done cooking, serve the sauce on top or next to the ful medames. You can have stir half the sauce with the bean mixture and serve the other half on the side.
  • Serve with fresh parsley on top along with warm pita, tomatoes and radishes.

Nutrition Facts : Calories 487 kcal, Carbohydrate 42 g, Protein 17 g, Fat 30 g, SaturatedFat 4 g, Sodium 1499 mg, Fiber 12 g, Sugar 1 g, ServingSize 1 serving

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)



Foul Mudammas (Egyptian Fava Beans) image

Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!

Provided by Suzy Karadsheh

Categories     Vegan

Time 25m

Number Of Ingredients 15

2 cans plain fava beans (13 to 15 ounces each can) (see notes if using dry fava beans)
½ cup water
Kosher salt
½ to 1 tsp ground cumin
1 to 2 hot peppers, chopped (jalapenos will work here)
2 garlic cloves, chopped
1 large lemon juice of
Extra virgin olive oil (Early Harvest)
1 cup chopped parsley
1 tomato, diced
Warm pit bread
Sliced tomatoes
Sliced cucumbers
Green onions
Olives

Steps:

  • In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
  • In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
  • Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
  • Serve with pita bread, sliced veggies and olives.

Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg

FOUL MEDAMMES (SPICY FAVA BEAN DIP)



Foul Medammes (Spicy Fava Bean Dip) image

Warm spicy fava bean dip; drizzle with additional olive oil to serve.

Provided by Karen B.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons olive oil
1 small onion, chopped
1 tomato, seeded and chopped
3 cloves garlic, chopped
1 (15 ounce) can fava beans, drained
lemon, juiced
½ teaspoon ground cumin
¼ teaspoon ground turmeric
⅓ cup tahini
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium-high heat; saute onion, tomato, and garlic until softened, about 10 minutes. Stir fava beans, lemon juice, cumin, and turmeric into onion mixture; cook until heated through, 3 to 5 minutes. Stir tahini into fava bean mixture and cook until warmed, 2 to 3 minutes; season with salt and pepper.
  • Pour fava bean mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 22.9 g, Fat 18.1 g, Fiber 7.9 g, Protein 10.9 g, SaturatedFat 2.5 g, Sodium 484.6 mg, Sugar 1.6 g

FAVA BEAN DIP (FOUL MUDAMMAS)



Fava Bean Dip (Foul Mudammas) image

A Mediterranean-style dip that is made from fava beans instead of chickpeas. It has a smooth, delicious flavor that will turn any bean dip lover into an instant fan. Can be used as a dip for pita bread, spelt chips, vegetables, or as a sandwich spread.

Provided by Mandi McMenamy

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 10m

Yield 6

Number Of Ingredients 9

1 (14.5 ounce) can fava beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
1 tablespoon fresh lemon juice
1 large clove garlic, peeled
1 teaspoon shoyu (Japanese soy sauce)
1 teaspoon brown rice vinegar
½ teaspoon ginger juice
½ teaspoon hot chile oil

Steps:

  • Blend fava beans, olive oil, tahini, lemon juice, garlic, shoyu, brown rice vinegar, ginger juice, and chile oil in a blender on medium speed until smooth, about 5 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 11.6 g, Fat 6.4 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 184.6 mg, Sugar 0.1 g

EGYPTIAN FOOL (FAVA BEANS) TRADITIONAL BREAKFAST



Egyptian Fool (Fava Beans) Traditional Breakfast image

This is a very common food here in Egypt. Due to its cost, which is extremely low, it is a popular dish for many. With this recipe you can enjoy a traditional Egyptian breakfast in the comfort of your home! There is a LONG way to make this too, using dried fava beans and soaking and then cooking, this recipe makes it A LOT easier and in my opinion is even better! Enjoy!

Provided by cooking in cairo...

Categories     Breakfast

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 (16 ounce) can fava beans (you can find at any middle eastern store, maybe even like a trader joe's or organic store)
1 small lemon, juice of, only
3 tablespoons canola oil (or any oil you prefer)
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon ground cumin
1 onion (Small size and chopped- optional, if you don't want to use just skip step number 1)
pita bread

Steps:

  • Chop up a small onion with a bit of oil and sauté in small pot until tender, remove from heat.
  • Open can of fava beans and dump into pot, along with juices, do not drain.
  • Take a potato smasher and smash up the fava beans. I leave a few whole, but basically smash up most of them.
  • Add salt, ground cumin and cayenne pepper to your liking.
  • Squeeze juice of lemon into pot.
  • Add a splash of olive oil.
  • Heat just to boil and then that's it.
  • Spoon some beans into a flat bowl, splash some oil on top of them. I like to add the following garnish, but you can leave garnish out and just eat that way they are just as yummy too.
  • This is something I do sometimes to this dish as well-MY SPECIAL GARNISH. 1. Chop a few slices of red onion fine. 2. Chop a small (or half) green bell pepper finely. 3. Chop a handful of black olive slices finely. 4. Chop a small tomato finely. 5. A little bit of chopped parsley 6. Drizzle of tahina.
  • Okay now you add all these finely chopped veggies around the bowl edge and finish off with a drizzle of tahina in middle of bowl. Looks beautiful! Then i mix all together and eat it mixed up!

FOOL (OR FüL) MEDAMMES FAVA BEAN SALAD



Fool (Or Fül) Medammes Fava Bean Salad image

This recipe looks so good. I haven't got to it yet but I am soon. I am posting it for world tour-2--middle eastern. If you cannot find fava beans, try edamames (frozen in most stores).

Provided by nannie jo

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 1/3 cups dried fava beans (about 9 ounces)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
3 garlic cloves, crushed
1 large hard-cooked egg, finely chopped

Steps:

  • Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
  • Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well.
  • Place beans in a medium bowl. Stir in parsley and next 5 ingredients (parsley through garlic); toss gently. Sprinkle with egg.
  • Yield: 8 servings (serving size: 1/2 cup).

Nutrition Facts : Calories 136, Fat 5.3, SaturatedFat 0.9, Cholesterol 26.5, Sodium 157.9, Carbohydrate 15.5, Fiber 6.4, Sugar 1.6, Protein 7.5

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