Egyptian Ful Mudammas (with poached eggs)
January 28, 2011 • Category: Main Dish
With this national Egyptian dish, ful mudammas, I am expressing my solidarity with the long-suffering people of Egypt and wishing them courage and fortitude.
Ful (pronounced fool) is Egypt‘s food of the common folk, prepared by street vendors who cook it in huge cauldrons overnight until it becomes meltingly tender. Foul is the Arabic word for fava bean.
It is an ancient food which some people claim was eaten by the Pharaohs and certainly their subjects.
In Lebanon, we also eat and love ful; however it is prepared a bit differently and usually contains some chick peas. Growing up in Beirut we would have ful mudammas on Sundays for brunch.
Today, I am making it Egyptian-style, without chick peas and garnishing it with poached eggs and dressing it with garlic, lemon juice and extra-virgin olive oil; serve it with some radishes, parsley, diced tomatoes and even jalapeños if you like. The traditional Egyptian way is to serve it with hard-boiled eggs, bread and salad.
Fava beans are extremely rich in nutrients, fiber, protein, minerals.
For a look at the rich nutrients in fava beans, click here.
INGREDIENTS:
- 2 cans of ful mudammas
- 4 eggs
- 2 teaspoons of mashed garlic (mash in a mortar with a pinch of salt)
- juice of 1 large lemon
- 1/4 cup of extra-virgin olive oil
- ground cumin, to taste
- 4 tablespoons of finely chopped parsley
- garnish: (optional) sliced radishes, tomatoes, diced jalapeño peppers, pita bread
METHOD:
- Open cans of ful medammas and pour into a sieve; rinse well and place in a saucepan. Add the volume of the cans in fresh tap water and place over medium heat. Cook for at least thirty minutes and preferably one hour or longer over slow heat.
- If you wish, you can poach the eggs in the pot with the foul or poach them in a saucepan filled with 2 inches of simmering salted water and a few droplets of vinegar. Drop the eggs one by one and as soon as the whites are cooked, remove the eggs and set aside; if you are cooking them with the foul, let them cook at the same time and when ready, turn off the heat and season the foul. Remove the eggs temporarily while you season and taste the fava beans.
- Mash the foul with an immersion blender, a meat mallet, or whatever tool you have at hand. Add to the pot the mashed garlic, lemon juice, olive oil, a pinch of black pepper (optional), parsley, and serve with a garnish of radishes, sliced tomatoes, pita bread and (or) a salad.
Comments
49 Comments • Comments Feed
Rosa says:
A scrumptious dish! I really like that combination of ingredients.
Cheers,
Rosa
On January 28, 2011 at 7:43 pm
Magdalena says:
I am completely agree with you and watching the news quite frequently to find out what will happen there tomorrow . Freedom !
On January 28, 2011 at 7:55 pm
Yasmine says:
This looks yummy, I miss foul so much in Egypt. Thank you Joumana. The Egyptian people appreciate it, I’ll serve it for breakfast tomorrow! Keep Egypt in your thoughts and cooking!..shukran
On January 28, 2011 at 8:20 pm
meriem says:
J’en ai justement dans mes placards et à part les manger tels quels avec huile d’olive et cumin, je ne sais pas quoi en faire. Merci Joumana pour cette très bonne idée et bonne soirée!
On January 28, 2011 at 8:51 pm
Marcela says:
I love foul madammas….I ate everyday while travelling in Egypt…and I do it at home as well!!……I never tried with egg on top….I do with feta, tomatoes, and red onions…..your recipe as always delicious!!..I will try it with eggs next time……..Abrazotes, Marcela
On January 28, 2011 at 8:57 pm
Amanda says:
What a fantastic, healthy dish and, if buying it from the street vendors, a brilliant form of “fast food”!!
On January 28, 2011 at 9:07 pm
samir says:
almost always cumin is added to this dish in Egypt…
On January 28, 2011 at 11:08 pm
Joumana says:
@Samir: you are absolutely right! I forgot the cumin! My Egyptian friend always adds cumin to everything! lol
On January 28, 2011 at 11:11 pm
deana says:
It is a nail-biter. I hope Mubarak doesn’t lose his head and use troops to silence the voices of the New Egypt. I think the whole middle east is getting tired of being ruled by a few who take everything… maybe change will finally come. Lovely food to wish by.
On January 28, 2011 at 11:41 pm
Astra Libris says:
My father loves Foul – I must fix this for him on his next visit! Thank you for the beautiful recipe!!
On January 28, 2011 at 11:54 pm
SYLVIA says:
Foul Mudamaas is regarded by most a breakfast dish. It’s garlicky nutritious, and delicious. As we sit around our tables and enjoy all those Egyptian meals, let us take a moment to reflect on those Innocent people who are caught up in turbulence. It is our hope that a road of safe recovery and unity will begin soon, and their anxieties and anger will turn into celebration and peace will ultimately prevail.
On January 29, 2011 at 1:22 am
Angie's Recipes says:
wow…really love this dish and that oozing out egg yolk just too good!
On January 29, 2011 at 1:59 am
oum mouncifrayan says:
c’est une belle recette,
bravo et merci du partage,
à bientôt!
On January 29, 2011 at 4:50 am
A Canadian Foodie says:
What a wonderful dish. I love humble food. It is always the best and the story behind it so worth learning. Yes, it is a frightening, and very exciting time in the lives of the Egyptians right now. I pray they will all be safe and that the military will not hurt them.
XO
On January 29, 2011 at 5:22 am
Adele says:
What a lovely dish. I must try it for my family. I hope for everybody to have peace and happiness.
On January 29, 2011 at 5:49 am
Grapefruit says:
yallah, Egypt!
Thanks for sharing this bowl of deliciousness!
On January 29, 2011 at 6:06 am
Diane says:
I would love to try this but having looked up foul mudammas
I don’t see anywhere where I can buy it here, I am disappointed. Diane
On January 29, 2011 at 7:26 am
Mark Wisecarver says:
Again excellent 🙂
My thoughts are also with our good friends in Egypt.
btw, the Pita blog is up.
On January 29, 2011 at 9:21 am
nammi says:
looks yummy, have heard a lot about this dish but never tried it before. By the way have you heard of a spice blend called dukka? Was wondering how they use it 🙂
On January 29, 2011 at 9:30 am
Joumana says:
@Nammi: here is a post on dukkah:
https://www.tasteofbeirut.com/2011/01/chicken-bites-with-dukkah/
@Diane:You can buy foul at any middle-eastern grocer or buy dried fava beans.
@Katie: Foul baked in a ramequin with the egg baked on top sounds like a terrific and stylish version.
On January 29, 2011 at 12:10 pm
Foodycat says:
I love the flavours of foul, but often find the hard boiled egg just makes everything a bit too mealy. Your way with the poached egg looks like the perfect way around that!
On January 29, 2011 at 9:54 am
TastyTrix says:
I second your thoughts and wished for the people of Egypt. And this has an egg on top, therefore I want it.
On January 29, 2011 at 10:33 am
Tammy says:
I love that you did this for the people of Egypt. It looks delicious and sort of like our huevos rancheros in the Southwest.
On January 29, 2011 at 12:28 pm
pierre says:
un petit coucou j’adore les oeufs pochés (y’en a plein sur mon blog!!!!=)
il fait froid ici j’en ai marre de cet hiver !!!
Bizz
pierre
On January 29, 2011 at 12:38 pm
Lori says:
I havent been to your site in so long. I think I have some catching up to do. I have had foul madammes and I love it. Yours looks so fresh and inviting.
On January 29, 2011 at 12:43 pm
Jean says:
Joumana, I just love food like this–simple, unpretentious and delicious. The photo with the broken egg yolk is so appetizing. I can just imagine mopping up all that flavor with some bread.
By the way, I just watched your baklava video. I’m not sure when you posted that but it’s wonderful! You made the process look so simple and the best part was crinkling the phyllo dough. You’re a natural on camera, too. 🙂
Have a great weekend. -)
On January 29, 2011 at 12:51 pm
Magdalena says:
Well, I also hope that political events will lead to freedom and the change of the president without more blood. I check the news every hour.
and as regards your comment about pool, unfortunately here in paris privateswimming clubs are awfully expensive (few thousand euro per year) and in plus, located far away from its center 🙂
On January 29, 2011 at 1:18 pm
Eve@CheapEthnicEatz says:
Oh that looks very satisfying and delicious. A new dish to me. And that runny yolk poached egg….just how I like it.
On January 29, 2011 at 2:03 pm
Marcela says:
Joumana…Thanks for the comment on the sfogliatelle napoletane….I have some links that I used to make them. It is not an easy recipe, and I used those links as guidance……a lot of work, but the result…..yummy!….my email is foodtravelandwine@gmail.com. Let me know where to send the links if you want them….
On January 29, 2011 at 2:25 pm
Priya says:
Such a filling,delicious dish, soooo inviting..
On January 29, 2011 at 2:39 pm
Katie@Cozydelicious says:
This looks like a delicious hearty brunch. I woner how it might be baked in ramakins with the egg baked on top?
On January 29, 2011 at 3:42 pm
Sara says:
Joumana, I have always wanted to try Foul Mudammas! I have heard so much about this dish from my Egyptian friends! My thoughts & prayers are with the Egyptian people!
On January 29, 2011 at 5:09 pm
peter says:
Let’s hope the people of Egypt prevail and some calm and order are returned soon. Another exotic dish from you and I’ve learned of a new dish..Foul!
On January 29, 2011 at 6:48 pm
Cherine says:
This is one tempting dish!!
On January 31, 2011 at 5:57 am
Jamie says:
What a mouthwatering dish, simple yet delicious, just what we love. I know we need more ways to eat beans and fava beans are so good.
On January 31, 2011 at 8:59 am
shayma says:
Joumana- i love the way you have presented this dish. anything w a runny, poached egg on top is my preferred dish. i am w you in my support of the brave Egyptian peoples! x shayma
On January 31, 2011 at 10:04 am
Kristen says:
thanks for posting an Egyptian dish. Many blessings for the Egyptians!
On January 31, 2011 at 2:31 pm
Julie says:
Ce plat est très appétissant, j’adore l’œuf poché par-dessus, c’est très gourmand. Toutes mes pensées sont également tournées vers le peuple Égyptien, je leur souhaite beaucoup de courage et de force dans cette épreuve.
Bises Joumana.
On January 31, 2011 at 6:07 pm
grace says:
masterful! i love this dish, and though i’ve never had it with poached eggs, i’m sure they make it even more outstanding!
On January 31, 2011 at 6:45 pm
Oui, Chef says:
I will eat almost anything with a perfectly poached egg on top, but this dish looks very special indeed. I will cook it myself, in celebration, when the people of Egypt prevail and peace is restored to their land. – S
On January 31, 2011 at 9:32 pm
Nuts about food says:
This looks very good and nutritious in its simplicity. And you know how into poached eggs I am these days! I had never seen brown fava beans before. What an appropriate time to make this dish.
On February 2, 2011 at 9:42 am
Lentil Breakdown says:
I have never heard of this. It looks pleasantly peasanty!
On February 2, 2011 at 11:27 am
Cara says:
Just curious – are these fava with their skins still on? I recently bought dried fava and they are peeled, and white. These look different and I’m just wondering why. Fava newbie here!
On February 3, 2011 at 11:22 pm
Joumana says:
@Cara: yes these are fava beans. The ones with their skin peeled are better suited for making falafels. The Egyptian variety of fava is very soft, that’s why I only buy them canned.
On February 3, 2011 at 11:44 pm
domi says:
Un bien savoureux ragoût de fèves gourmand et fort sympathique avec son oeuf poché…et coloré
On March 30, 2011 at 12:12 pm
John Elliott says:
Mabruk
On February 14, 2021 at 10:23 am