Foul mudammas, Egypt’s national dish

Foul mudammas is a bean-based dish, very popular throughout the Middle East, but mainly in Egypt, the country from which it originates and where it’s considered the national dish. The cooked broad beans are crushed until a creamy texture is achieved and seasoned in a very “Mediterranean” way with lemon, garlic, cumin, chili and olive oil, and are accompanied with vegetables and herbs such as tomato, onion, parsley, mint, etc.

The vegetables, herbs and other ingredients suggested are those that I like, but there is a wide range to experiment within the Mediterranean spirit. There are many variations depending on the country and region, and just like hummus, foul can be served and combined in countless ways. For example, it can be seasoned with other typical spice from Levante such as sumac, herbs such as mint, or accompanied by cheese, hard-boiled egg or pastirma.

The name of this dish (sometimes spelled “ful medames”) literally means “buried beans”, alluding to the cooking method used, and is often referred to simply as foul (or ful). It is usually eaten for breakfast or lunch, and is known for being very filling. Hence the Egyptian saying that foul “feels like a stone in the stomach”.

Cooking method I:

If we use dry beans, they must still have the skin. Leave them soaking overnight with a little baking soda. Then discard the water and cook them over very low heat in plenty of water until they are tender.

A special traditional cooking pot, called “Idra”, is used in the Middle East for these broad beans. Its unique shape prevents the rapid evaporation of the liquid and allows the cooking for several hours. This method will undoubtedly be unappealing to most people, as the beans might take a long time to become tender. But alternatively, we can opt for the following shortcut.

Cooking method II:

If, on the other hand, we have a can of precooked broad beans, simply heat them with the canning liquid for a few minutes.

In this way, we can have a complete dish in a matter of minutes.

Serve:

Blend the broad beans together with a little of the cooking liquid until you get a creamy paste. Add a crushed garlic clove, the juice of a lemon, a chopped chili without the seeds (or half, according to preference), a teaspoon of cumin, pepper and salt to taste. It’s also possible to add 1 or 2 tablespoons of tahini. Mix until integrated and generously season with extra virgin olive oil.

Serve in a plate with some pickles, tomato, onion and parsley on top, and enjoy with pita bread.

Alternatively, serve alongside the vegetables and herbs in a pita bread and roll it up, in the style of a Levantine fast-food, such as shawarma or falafel.

Tips and tricks:

1. Canned foul can be usually found in oriental supermarkets at very affordable prices. As it’s a preparation that differs by region, it’s normal to find different variants of the same brand. I suggest reading the label carefully and buying a can that only contains broad beans and salt. In this way we make sure to season to our liking, always with top quality ingredients.
2. Among the multiple versions, the beans can also be served without crushing, which gives us a kind of salad of beans, vegetables and herbs.
3. Even if you experiment with different seasonings, don’t forget to always use cumin. This spice gives the broad beans a characteristic touch, and is also a natural antidote against the bloating that all legumes in general tend to cause.
4. These dried beans are also used as the main ingredient for the Egyptian falafel, while in other countries chickpeas or a mixture of them are preferred.
5. Follow this link for the recipe of easy homemade pickled turnips.