Fool Nabed Fava Bean Soup Egyptian Recipes

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)

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.

EGYPTIAN BEAN SOUP ( FUL NABED )

Steps:

• Sauté chopped onion in olive oil until almost tender.
• Add carrots, garlic and cumin, cooking briefly.
• Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
• Cook over medium heat until carrots are tender.
• Mix parsley, lemon juice, and fava beans into soup and heat gently.
• Serve garnished with fresh mint, if desired.

SOPA DE HABAS (FAVA BEAN SOUP)

Steps:

• In a Dutch oven, bring 4 cups of water to a boil over high heat; add fava beans, reduce heat to medium low, cover pot, and cook beans until tender, stirring occasionally, about 40 minutes.
• Meanwhile, make the recado: Combine tomato, garlic, onion, salt and pepper, in a food processor and puree; set aside.
• In another saucepan, heat oil over medium high heat, add the recado and stir constantly until it thickens, about 5 minutes; add beans, with their cooking liquid, saffron, and cumin.
• Cook until the beans break down, stirring occasionally, about 10 minutes.

FAVA BEAN SOUP

Steps:

• Soak beans in water for 2 days in refrigerator.
• Drain, and put in a large saucepan with 8-10 cups water.
• Bring to a boil, and boil for 10 minutes.
• Add onion, garlic, carrot and celery, and bring to boil again.
• Turn heat to simmer.
• Cover, and simmer for 1 hour, or until beans are very soft.
• Puree soup in blender (do this in batches).
• Return soup to saucepan.
• Add oil, cumin, salt and pepper.
• Bring to boil.
• Reduce heat and simmer for a few minutes, adding a little water if too thick.
• Serve garnished with chopped parsley, and a sprinkling of lemon juice.
• Excellent with warm pita bread.

FOOLL MUDAMMES (FAVA BEAN EGYPTIAN BREAKFAST)(فول مدمس)

Steps:

• Heat oil, add onion and cook for about 4 minutes.
• Add tomato sauce, spices and salt, cook for 2-3 minutes.
• Add fava beans, and mash it on low heat.
• You can mash it finely or leave some fava beans whole.
• Cover and cook for 5 more minutes.
• Serve with pita bread.
• You can drizzle some olive oil, tahini, lemon, or a combination on it before serving.
• I like hot chili peppers as well.

EGYPTIAN FOOL (FAVA BEANS) TRADITIONAL BREAKFAST

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!

FOUL NABED -- EGYPTIAN BEAN AND VEGETABLE SOUP

Steps:

• In a large soup pot saute the onions and garlic.
• in the olive oil until the onions are translucent.
• Add the cumin, paprika, cayenne, bay leaves, and.
• carrots and cook on medium heat for 5 minutes.
• Stir in the chopped tomatoes and vegetable stock.
• and simmer until the carrots are tender, about.
• 15 minutes. Finally, add the cooked fava beans.
• and the parsley and lemon juice.