Foul Mudammas is a traditional Middle Eastern dish that features a delicious cooked fava bean dip that’s both delicious and versatile. This hearty and nutritious recipe is made with fava beans, garlic, and olive oil and other simple ingredients to make a delicious dip you’ll love!
Foul mudamas is essentially cooked fava beans. The ingredients you use and the way you cook them reflect the country from which the recipe originated. The most famous foul Mudamas is the Egyptian one, then comes the Lebanese foul, which has more garlic and lemon.
Today, I will teach you another version that is popular in Yemen and Saudi Arabia called Qulaba or Qulabah. There is the addition of tahini which enhances the flavor and can be served with boiled eggs. I will talk more about cooking dried fava beans later in this post, and don’t forget to watch the recipe video!
❤️ WHY YOU’LL LOVE THIS RECIPE
Easy to make: This recipe is simple and straightforward, making it accessible for even inexperienced cooks. It requires minimal prep work and uses common pantry ingredients.
Versatile: It can be customized to suit individual preferences and dietary restrictions. It can be served as a main dish or a side, and you can easily adjust the seasonings and spices to suit your taste.
Delicious flavor: The combination of cooked fava beans, garlic, onions, and olive oil creates a delicious and satisfying flavor profile.
Good for you: Foul mudammas is a great option for those looking to incorporate more plant-based protein into their diet.
All you need are some simple ingredients from your pantry to make this delicious foul mudammas recipe at home. Let's look at the main ingredients:
Fava Beans: We will use cooked or canned fava beans to add a creamy texture and nutty flavor. We will also be mashing them up to create a smooth and delicious base for our recipe. I have used plain canned fava beans. I always drain the canned beans and rinse them before cooking.
Onion: Onion adds a sweet and savory flavor. We will be sautéing it until it becomes translucent and soft, adding depth and complexity to the dish.
Olive oil: I've used it in frying the onion and drizzling some on the foul mudammas before serving.
Tahini paste: We will also need tahini sesame paste to add a creamy and nutty flavor. The qalaba will taste great with tahini; if possible, do not skip it unless you are allergic to it.
🔪 HOW TO MAKE FOUL MUDAMMAS (THE YEMENI WAY)
Making foul mudammas at home is incredibly easy. Let's look at home to make it step by step:
Drain the canned fava beans and rinse twice with water. I almost always discard the water in the can.
Begin by first heating the olive oil in a frying pan over medium heat. Add the chopped onion to the pan and sauté until it becomes translucent and slightly golden.
Once the onion is cooked, add the tomatoes and minced garlic to the pan. Allow them to cook together for about three minutes, stirring occasionally.
Now, sprinkle in the cumin powder and a pinch of salt. Stir everything together for a few seconds, allowing the flavors to meld.
Carefully add the rinsed and drained fava beans to the pan, taking care not to burn them. Cook them on medium-low heat for about three minutes, stirring occasionally.
Next, pour approximately a quarter cup of water into the pan. This will help create a creamy texture for the fava beans.
Using a masher or a fork, gently mash the fava beans until they reach your desired consistency. This step will help create a smooth and creamy texture for the dish.
Stir in the tahini, allowing it to blend along with the other ingredients for a few seconds. If you prefer to make sandwiches, this is the final step. Otherwise, continue to the next step to make it into a dip.
Pour in ½ cup of hot water and stir the mixture for approximately two minutes over medium heat. This will help the flavors meld together and create a creamy consistency.
If you are serving the dish as a dip, drizzle tahini and a generous amount of olive oil over the top. Garnish with chopped tomatoes and onion for added flavor and presentation. Serve warm and enjoy with pita bread, vegetables, or your favorite dippers.
Your delicious Foul Mudammas is ready to be served!
How to Cook Dried Fava Beans
Remember that the old way of making foul mudammas is by cooking dried fava beans, so do not worry if you only found dried fava beans. There are a few steps that you must follow before using the fava beans in this recipe.
There are two types of fava beans, small and large. You can cook both the same way. Depending on the age of the beans, some types take a longer time to cook than others.
- Wash one cup of dried fava beans with warm water three times. Soak the beans in warm water overnight or for 10 hours.
- Discard the water and wash the beans one more time.
- Place the beans in a large pot, fill it with water and bring it to a boil. Add ¼ teaspoon salt, adding more salt will let the beans cook for a longer time.
- Let the beans cook in the boiling water for 20 minutes. Reduce the heat and let it simmer until tender.
- Depending on the brand you use, the cooking time might take an hour to three hours, so make sure that you check on the beans and add hot water whenever needed.
- When the beans are fork-tender, use them in this recipe.
👩🏽🍳 PRO TIPS
Drain canned beans: Always drain the canned beans and then rinse them to avoid the aftertaste from the preservatives.
Use medium heat: Cook on medium heat or medium-low, burnt fava beans taste bitter, and there is no way to fix that.
Use good quality olive oil: Use the best olive oil; it makes a lot of difference.
Add butter for richness: For more richness, add a tablespoon of butter at the end of cooking.
Dilute tahini with water: If you store the tahini in the fridge and it’s hard, dilute it with a few drops of water before adding it to the foul.
Substitute tahini with heavy cream: If you don’t have tahini or are allergic to it, add heavy cream.
Add sugar for sour flavor: It’s rare, but sometimes the tomatoes may add a sour taste to the foul; you can balance that by adding ¼ teaspoon sugar to the foul mudammas.
For making foul mudammas sandwich: If you want to make a foul mudammas sandwich, reduce the water in the recipe to keep it thick and easy to fill the pita bread.
Substitute with canned pinto beans: If you can’t get fava beans, go for canned pinto beans and make sure it is plain with no sauce or additional spices.
Remove skin for creamier consistency: For smooth, creamy foul mudammas or qalaba, remove the skin from the fava beans before cooking it.
🍽️ HOW TO SERVE IT
- Serve as a breakfast dish by topping it with crumbled feta cheese, chopped boiled eggs, a drizzle of olive oil, and a sprinkle of chopped fresh parsley. Enjoy it with warm pita bread on the side.
- Turn the mudammas into a hearty lunch by adding a dollop of Greek yogurt on top and serving it with a side of crispy falafel. The creamy yogurt compliments the flavors of the dish, and the falafel adds a satisfying crunch.
- Make a delicious salad by mixing the mudammas with diced tomatoes, cucumbers, red onions, and chopped fresh mint. Dress it with lemon juice, olive oil, salt, and pepper. Serve it chilled as a side dish or a light lunch option.
- Create a Mediterranean-inspired wrap by spreading a layer of hummus on a tortilla or flatbread, topping it with foul mudammas, and adding sliced cucumbers, tomatoes, and lettuce. Roll it up tightly and enjoy it as a delicious and nutritious on-the-go meal.
- Use the foul mudammas as a protein-packed topping for a grain bowl. Combine it with cooked quinoa or brown rice, roasted vegetables, and a drizzle of tahini sauce. This wholesome and filling dish is perfect for a satisfying dinner or a packed lunch.
This foul mudammas recipe is absolutely delicious, but if you're looking to customize it here are some ideas you can try:
Spicy twist: Add a delicious twist to your traditional mudammas by adding a diced jalapeno or a sprinkle of red pepper flakes. This adds a spicy element to the dish, giving it an extra layer of flavor and heat.
Creamy delight: For a creamier version of foul mudammas, add a dollop of Greek yogurt or sour cream on top. The creamy texture pairs well with the earthy flavors of the beans and adds a touch of richness to the dish.
Citrusy flavor: Add a burst of freshness by squeezing some fresh lemon or lime juice over the top. The citrusy flavor cuts through the richness of the beans and adds a bright and tangy element to the dish.
Herb-infused: Enhance the flavors of foul mudammas by adding fresh herbs such as parsley, cilantro, or mint. The herbs add a fresh and vibrant taste, elevating the dish and giving it a more complex flavor profile.
Smoked paprika: Infuse a smoky flavor into your foul mudammas by adding a sprinkle of smoked paprika or a few drops of liquid smoke. The smokiness adds depth and complexity to the dish, giving it a unique twist.
💬 FREQUENTLY ASKED QUESTIONS
Yes! The process of cooking dried fava beans is simple. Soaking the beans will take time, around 8 to 12 hours, and cooking them may take up to 2 hours, but you won’t be stirring or pealing, or chopping any other ingredient in the process—more on how to cook dried fava beans in the post.
To store leftovers, first, allow the dish to cool completely before transferring it to an airtight container or airtight ziplock bag. Place the container or bags in the refrigerator and store for up to 3-4 days.
When reheating, you can either do it on the stovetop or in the microwave. For stovetop reheating, simply transfer the desired portion to a saucepan and heat over medium heat until warmed through and add two to four tablespoons of water, stirring occasionally to prevent sticking.
If using the microwave, place the leftovers in a microwave-safe dish, cover with a microwave-safe lid or microwave-safe plastic wrap, and heat in short intervals, stirring in between, until heated thoroughly.
Unfortunately, foul mudammas is not suitable for freezing. This is because the texture and taste of the dish can become compromised when frozen and thawed, resulting in a mushy and unappetizing consistency. It is best enjoyed fresh or stored in the refrigerator for a few days.
📣 MORE MIDDLE EASTERN RECIPES
⭐ PLEASE RATE AND REVIEW
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Foul Mudammas Yemeni Style Qulaba
- 1 cup cooked or canned fava beans read the notes for cooking dried fava beans
- 1 medium tomato chopped
- 1 finely chopped garlic clove
- 2 tablespoons olive oil
- Salt to taste
- 1 medium chopped onion
- 2 tablespoons tahini sesame paste
- ½ teaspoon cumin powder
- Heat the olive oil in a frying pan and then add the chopped onion. When the onion is translucent, add the tomatoes and garlic and cook for three minutes on medium heat.
- Add the cumin powder and salt and cook for a few seconds.
- Now add the rinsed and drained fava beans and cook for three minutes on medium-low heat. Make sure not to burn the fava beans.
- Pour around a quarter cup water and then mash the foul/fava beans with a masher.
- Add the tahini and cook for a few seconds. If you want to make sandwiches, this is the last step, but if you want to make it into a dip, follow the next step.
- Pour ½ cup hot and stir for 2 minutes on medium heat.
- When serving as a dip, drizzle tahini and a generous amount of olive oil with chopped tomatoes and onion.
- You can cook dried fava beans at home, but it will take few hours between soaking and cooking.
- If you prefer to cook dried fava beans, please read in detail how to under (How to cook dried fava beans) in the post.
- When buying dried fava beans, find out if they are aged or not, since aged fava beans take a much longer time to cook.
- Use red onions if possible or go for yellow onions. White onions won’t work in this recipe.