Dr. Anna’s Foul Moudammas
My favorite all time breakfast recipe is Foul Moudammas. In my home growing up, it was like living in the United Nations with a constant flow of family and friends from around the world. Our lives revolved around the kitchen table where for breakfast a meza or tapas would be set. That means a selection of small dishes. As kids we always wanted Foul Moudammas – mom said it made us smarter (amazing nutrition) and fuss more (in arabic fuss means pass gas!) – my brothers would eat a lot!!! Don’t let that deter you because it fills you up and the nutrients are fueling! A little goes a long way. Here’s my favorite family recipe:
2 can fava beans
1 can chick peas
1 clove garlic – crushed
Juice of 2-3 lemons
1/2 tsp salt
2 tbsp. chopped parsely
Optional 1-3 tsp tahini
Drain the cans and rinse with water. Heat in pot with 1 cup water and bring to a simmer, skim off any foam that arises. Combine crushed garlic, salt, and lemon juice and pour over top, stir in, add tahini if desire to taste. Cover and cook for 15 minutes, until tender but not mushy. Crush beans slightly with pestle or potato masher.
Pour into large bowl, sprinkle with parsly, olive oil generously, and enjoy! You may want to serve with sliced tomatoes, eggs, and onions, on the side.
To do this quickly, I will get a can of fava beans mixed with chick peas. I usually get these from a Middle Eastern store, because I love to get all the fresh spices too (for a fraction of local super market costs). California Garden foul moudammas is my favorite. I will add garlic, lemon juice, tahini, to taste. Heat and serve! The arabs have a saying: Breakfast like a king, Lunch like a prince, and dinner like a pauper.
More middle eastern recipes are on my mother’s cousin Nadia’s blog at: http://cookingmiddleeasternfood.com/