Foul Mudammas Breakfast Bowl
A hearty Middle Eastern breakfast of slow-simmered fava beans mashed with lemon, garlic, and olive oil, served with fresh tomatoes, herbs, and warm pita for scooping.
Ingredients
- 2 cans canned fava beans (ful medames), rinsed, drained
- 4 cloves garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 2 Roma tomatoes, diced
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 4 pita bread, warmed
- 1/4 tsp red chili flakes (optional)
Instructions
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1
Empty 2 cans rinsed, drained canned fava beans (ful medames) into a medium saucepan. Add 4 cloves minced garlic cloves and just enough water to cover. Bring to a simmer over medium heat and cook for 10 minutes until the beans are very tender.
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2
Use a fork or potato masher to partially mash the beans, leaving some whole for texture. Stir in 1/4 cup fresh lemon juice, half the 1/4 cup extra-virgin olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Simmer for another 5 minutes, stirring occasionally, until the mixture is thick and creamy. Add a splash of water if it gets too thick.
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3
Taste and adjust seasoning with more lemon juice or salt as needed.
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4
Divide the foul among four bowls. Top each with 2 diced Roma tomatoes and 1/4 cup roughly chopped fresh flat-leaf parsley. Drizzle the remaining olive oil over the top and sprinkle with 1/4 tsp red chili flakes (optional) if using.
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5
Serve immediately with 4 warmed pita bread on the side.