Foul Mudammas

9 steps · 45 min total

1. 01

   Prepare Aromatics

   Using the flat side of a knife, smash the 7 garlic cloves, then peel away their outer layers. Finely chop the 1 bunch of parsley.

2. 02

   Toast Cumin Seeds

   In a small skillet, toast the 3 teaspoons cumin seeds over medium heat until they become fragrant and you can smell their intense aroma, about 1-2 minutes. Keep an eye on them so they don't burn.
3. 03

   Grind Cumin

   Transfer the toasted cumin seeds to a pestle and mortar and grind them until fine.
4. 04

   Cook Fava Beans

   Heat the olive oil in a large skillet or pot over medium heat. Add the smashed garlic cloves and the ground cumin, sautéing for about 1 minute until fragrant.

   Stir in the 1 pound of drained fava beans. Cover them with water, put a lid on the pot, and simmer for about 1 hour, or until the beans are completely soft.

5. 05

   Drain Beans

   Drain the cooked beans through a sieve, making sure to reserve the cooking liquid; it's full of flavor.
6. 06

   Shell Fava Beans

   Let the drained beans cool down just enough to handle. Then, one by one, shell them: make a small cut or tear a small opening on one end of each bean and squeeze the tender content back into the reserved cooking water.

   Discard the empty shells.

7. 07

   Mash Beans

   Bring the shelled fava beans and their reserved cooking water back to a boil. Using a potato masher, gently mash them until they're slightly broken down but still have some texture.
8. 08

   Simmer and Thicken

   Stir in the chopped parsley, the juice from 2 lemons, and 1/2 cup regular tomatoes. Continue to simmer for a few more minutes, stirring occasionally, until the mixture is slightly reduced and thick enough to coat a spoon.
9. 09

   Season and Serve

   Finally, season the foul mudammas with 4 servings salt and pepper to your taste. Serve it warm with pita bread.