FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)
Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!
Provided by Suzy Karadsheh
Categories Vegan
Time 25m
Number Of Ingredients 15
Steps:
- In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
- In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
- Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
- Serve with pita bread, sliced veggies and olives.
Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg
EGYPTIAN EGG SALAD
Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 15m
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing.
- Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.
- Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.
Nutrition Facts : Calories 260 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
FUL MEDAMES
The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze, and it is sold in the streets. Vendors put the beans in large, round, narrow-necked vessels, which they bury through the night in the dying embers of the public baths. Ful medames is pre-Ottoman and pre-Islamic.
Provided by Claudia Roden
Categories Bread Salad Sauce Garlic Breakfast
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2-2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.
- Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
- Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.
- The beans are eaten gently crushed with the fork, so that they absorb the dressing.
- Optional Garnishes
- Peel hard-boiled eggs-1 per person-to cut up in the bowl with the beans.
- Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.
- Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.
- Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).
- In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.
- Variations
- A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.
- In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.
EGYPTIAN FAVA BEAN SALAD (BAGULA)
From Saveur.com via Aladdin's Castle Cafe in Portland, OR. If you cannot find fava beans, use black eyed peas. Slightly adapted recipe.
Provided by C G
Categories Other Salads
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. If using DRIED beans: Drain beans and place in a 4-qt. saucepan, cover with water by 2″, and bring to a boil over high heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until tender, about 50 minutes. Note: You can also cook the beans in a crock pot or pressure cooker.
- 2. If using CANNED beans: Rinse beans well in a strainer. Set aside to drain.
- 3. Drain beans, and transfer to a bowl; add olive oil, parsley, dill, cumin, cinnamon, cardamom, bay leaf, garlic, lemon juice, salt and pepper; let sit for 30 minutes to meld flavors before serving. Best flavor @ room temperature.
FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO
Steps:
- Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
- Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
- Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
- Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
EGYPTIAN FAVA BEAN SALAD (WW)
Make and share this Egyptian Fava Bean Salad (Ww) recipe from Food.com.
Provided by lazyme
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pare and seed cucumber; cut cucumber lengthwise into eighths; dice.
- In large mixing bowl, combine all ingredients.
- Toss well and serve at room temperature or warm slightly.
- EACH SERVING (1 cup) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories.
- PER SERVING: 241 Calories, 12 g Protein, 9 g Fat, 32 g Carbohydrate, 33 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber; 4 points.
Nutrition Facts : Calories 247.4, Fat 8, SaturatedFat 1.2, Sodium 29, Carbohydrate 34.7, Fiber 9.7, Sugar 5.4, Protein 13.1
EGYPTIAN FOOL (FAVA BEANS) TRADITIONAL BREAKFAST
This is a very common food here in Egypt. Due to its cost, which is extremely low, it is a popular dish for many. With this recipe you can enjoy a traditional Egyptian breakfast in the comfort of your home! There is a LONG way to make this too, using dried fava beans and soaking and then cooking, this recipe makes it A LOT easier and in my opinion is even better! Enjoy!
Provided by cooking in cairo...
Categories Breakfast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Chop up a small onion with a bit of oil and sauté in small pot until tender, remove from heat.
- Open can of fava beans and dump into pot, along with juices, do not drain.
- Take a potato smasher and smash up the fava beans. I leave a few whole, but basically smash up most of them.
- Add salt, ground cumin and cayenne pepper to your liking.
- Squeeze juice of lemon into pot.
- Add a splash of olive oil.
- Heat just to boil and then that's it.
- Spoon some beans into a flat bowl, splash some oil on top of them. I like to add the following garnish, but you can leave garnish out and just eat that way they are just as yummy too.
- This is something I do sometimes to this dish as well-MY SPECIAL GARNISH. 1. Chop a few slices of red onion fine. 2. Chop a small (or half) green bell pepper finely. 3. Chop a handful of black olive slices finely. 4. Chop a small tomato finely. 5. A little bit of chopped parsley 6. Drizzle of tahina.
- Okay now you add all these finely chopped veggies around the bowl edge and finish off with a drizzle of tahina in middle of bowl. Looks beautiful! Then i mix all together and eat it mixed up!
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