Regarded as the original people’s food, foul madammas are a traditional savory breakfast, popular in Egypt and Sudan. Fava beans are seasoned, mashed and then topped with a bright tomato feta salad. This recipe comes to us from Lorrie of Read It and Eat.
Serves 4
For the foul mudammas:
- 1-28 ounce can foul or fava beans in their liquid or
- 3 cups cooked fava beans in their liquid
- 5 garlic cloves, minced
- 1/4 teaspoon cayenne
- 2 tablespoons tahini
- juice of 1/2 lemon
- 1 tablespoon fresh dill, chopped
To top the foul mudammas:
- 4 tomatoes, diced
- 1 medium cucumber, diced
- 1 red onion, diced
- 1 bunch parsley, minced
- 2 tablespoons olive oil
- 4 oz feta cheese
- Salt and black pepper, to taste
To complete the dish:
- 4 pieces flatbread
In a large skillet, bring beans and garlic to a boil over high heat, stirring once or twice.
Reduce heat to simmer, cover and cook for another 10-15 minutes.
Remove the cover and stir. Using the back of a large serving spoon or a small potato masher, mash the beans lightly. Add cayenne, tahini, lemon juice and dill. Mix thoroughly. Adjust seasonings to taste.
Toss together the tomatoes, cucumber, red onion and parsley in a bowl. Coat salad topping with olive oil and season with feta, salt and black pepper.
Serve foul mudammas on flatbread, topped with the tomato salad.
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