Foul mudammas recipe lebanese katayef

The fava bean porridge from the donation
and also the garlic clove and oil of daily life…

For Throwback Thursday, I’m revisiting among the first recipes I covered on my small blog Ful Mudammas. This refreshed version features beautiful new photographs by my gifted friend Kelly Jaggers .

I’ve been interested in the recipes and ingredients of ancient Israel: the grains, meats, vegetables, fruits and spices which were consumed in Scriptural occasions. This era ever has always fascinated me, particularly the food—what was eaten, the way it was prepared and also the ways it had been offered. Learning people resided 1000's of years ago is much like assembling an elaborate puzzle with a lot of missing pieces. We depend around the research of archaeologists, historians, and also the surviving texts out of this period—the Talmud, Roman writings, not to mention the Bible. Here, we browse the Bible like a history book, gleaning clues from both Torah and also the New Testament to look for the natural part food performed in Scriptural occasions.

At Nazareth Village in Israel researching Scriptural cuisine

A couple of years back I visited two places in Israel that provide an uncommon glimpse at ancient Scriptural existence: Nazareth Village and Neot Kedumim Scriptural Landcape Reserve. These two locations provide a unique chance to see what existence was like for that ancient Israelites. At Neot Kedumim I met with Dr. Tova Dickstein, who's known worldwide being an expert on ancient and Scriptural foods. She’s been interviewed by National Geographic and also the History Funnel, along with the Naked Archaeologist. Tova generously shared her extensive understanding of Scriptural foods beside me, which designed for an amazing mid-day.

Tova provided an academic tour of Neot Kedumim. The reserve stands over a valley where archaeologists have unearthed among the earliest known farming communities. Neot Kedumim started within the 1960’s by Noga Hareuven, a properly-known scriptural botanist. He desired to create an academic park in which the landscape would reflect the physical setting from the Bible. The plants, trees and crops that grow there reflect the flora of ancient Israel. Following the park started, archaeologists discovered some incredible things at Neot Kedumim, including ancient wine and essential olive oil presses. The park also includes reconstructed wheat threshing floors, water cisterns, and ritual baths.

Reconstructed ancient olive press at Neot Kedumim

If you’re traveling to Israel and you've got an interest in Scriptural history, I suggest a trip to Neot Kedumim. This is a connect to the website if you wish to find out more:

At some point during our interview, I requested Tova exactly what the primary protein source was for that ancient Israelites. She described in my experience that meat was rarely consumed since it was too costly for almost all ancient Israelites it had been considered a “luxury” and it was eaten sparingly. They ate a largely vegetarian diet that relied heavily on grains, Mediterranean vegetables, fruits, and legumes. Certainly one of most widely used legumes within the Scriptural diet was the “broad bean,” or what we should make reference to today because the fava bean.

Fava beans are among the earliest domesticated food legumes. References to fava beans exist in both Talmud and also the Mishna, indicating they've been area of the Middle Eastern diet since a minimum of because the 4 th century. During our interview, Tova explained that fava beans were likely among the primary protine sames for that ancient Israelites. Actually, the traditional way of cooking fava beans is discussed within the Talmud. The beans were immersed inside a pot water, sealed, then hidden beneath hot coals so that they could gradually prepare.

Ful mudammas (pronounced fool mu-dah-mahs ), a well known Middle Eastern dish produced from fava beans, bears resemblance of this ancient approach to cooking. Sometimes typed foul mudammas and frequently known as simply “ful,” this dish is offered through the Middle East. Ful is renowned for causing you to feel full and satisfied because of its high fiber content. In Muslim countries ful is frequently eaten during Ramadan before sunrise so people can fast easier throughout the daylight hrs. Frequently it's offered on the top of chickpea hummus inside a dish known as “hummus ful.”

Ful mudammas is offered diversely through the Middle East it's particularly popular in Egypt and Lebanon. Some countries top it with hard-steamed egg, others enjoy it with chopped fresh tomato plants. Some serve it mashed, others leave the beans whole. The bottom of the dish is commonly exactly the same everywhere, including fava beans, garlic clove, fresh lemon juice and essential olive oil. Lemon wasn’t cultivated in Israel during the time of the Torah, even though there would be a similar lemon or lime known as a “citron” which was sometimes utilized in cooking. That stated, fresh lemon juice adds an awesome flavor to ful mudammas. If you'd like to help keep it strictly Scriptural-style, cut the lemon. All of those other ingredients were available and customary towards the ancient Israelites.

Ful muddamas is typically offered in the morning or lunch, sometimes along with hummus, alongside fresh warm pita bread. The bread can be used to scoop in the fava beans. Personally I've found this dish quite filling with no bread, so individuals individuals who're gluten-free can readily love this particular recipe too. It's my job to use roasted garlic clove within my ful, that is simpler to digest than raw. Either may be used raw garlic clove have a more powerful flavor within the finished dish.

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Ingredients

2 cups (16 oz.) cooked or canned fava beans
Extra virgin essential olive oil
1/2 onion, minced
2 raw or 4 roasted garlic clove cloves, chopped (to understand to roast garlic clove, click the link )
1 teaspoon cumin
1/2 cup water
Salt and pepper to taste
Juice from 2 fresh lemons (or even more to taste)

Optional Toppings

Sliced hard steamed egg
Diced ripe red tomato
Raw onion sliced into rings
Fresh minced parsley or cilantro
Red chili pepper flakes
Paprika
Tahini sauce

Prepare Time: half an hour

Though I do not normally recommend using canned beans over cooked, I have not had great outcomes with soaking and cooking dried fava beans-- they never appear to prepare as tender as canned, despite lengthy periods of boiling. However, you need to do can use either dried or canned beans within this recipe. If using peas, soak them overnight, then cover with water and simmer till tender (this could require 2 hrs or longer and can prolong the recipe prep time considerably). Drain and hang aside, start with recipe. If using canned fava beans, pour them right into a colander to empty. Rinse the beans in cold water. Put aside, then continue recipe.
Inside a large skillet, heat 1 tablespoons of essential olive oil over medium heat. Fry the diced onion till it might be translucent and golden. Add garlic clove and cumin, saut for one minute till aromatic. Add some fava beans towards the pan, adding about cup water towards the skillet. Bring mixture to some boil. Reduce heat to medium low, season with pepper and salt to taste (It's my job to add about teaspoon salt and 1/8 teaspoon of pepper). Cover the skillet.
Let mixture simmer for around ten minutes on medium low heat before the beans are nice tender. Remove lid from pot and then prepare before the liquid has reduced by about 75 %. Remove from heat.
Pour the fava bean mixture right into a mixing bowl. Squeeze within the freshly squeezed lemon juice. Mash the mix to some semi-smooth consistency it ought to be more chunky than hummus. For any mashing tool, I love to use my spice pestle. You may also make use of a potato masher or the rear of a sizable metal spoon.
Serve each portion on the plate while you would hummus. Produce a shallow basin in the heart of the ful mudammas. Drizzle essential olive oil gently within the basin, then garnish using the ingredients of your liking. Serve hot.

No question you are able to’t get great results cooking on your own, you should know the way the locals prepare it I don’t understand how the Israelis prepare it, however i’m Egyptian which is our street food and also the national dish. Our form of fish chips is &"ful and falafel&". You have to soak the beans for any couple of hrs after which prepare them overnight on the very faint flame. They're typically cooked inside a special pot &"the dammasa&" (i.e. in which the mudammes is cooked). An average Egyptian grannie would put her dammasa around the stove on really low heat before she would go to bed so the ful is prepared, tender and prepared in the morning.

Thanks Maya! I’m off and away to find myself a dammasa now

My dear jeeze. It was so incredibly good. I made use of just canned fava beans, but otherwise, just adopted the straightforward recipe and arranged our plates such as the picture. The small puddle of EVOO in the centre really adds a pleasant touch.

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