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Foul Moudammas - Warm Fava Beans with Lemon and Cumin

The breakfast of the Levant: fava beans crushed while warm, seasoned with lemon, garlic and cumin and flooded with olive oil. Flatbread and raw onion alongside.

Foul Moudammas - Warm Fava Beans with Lemon and Cumin

Ingredients

Instructions

  1. Soak the fava beans and chickpeas separately overnight, then drain.
  2. Simmer them together in fresh unsalted water for 60 to 75 minutes until both are tender. Keep the cooking water.
  3. Drain and crush roughly with a potato masher - about half should stay whole. Add a little cooking water for creaminess.
  4. Grind the garlic with the salt into a paste and stir it in with the lemon juice and cumin while the beans are still warm.
  5. Spoon into bowls and pour the olive oil over.
  6. Scatter with diced tomato and parsley. Eat with warm flatbread, using it to scoop.

Warum die Zitrone in die warmen Bohnen kommt

Warm starch takes up flavour like a sponge; as it cools it sets and lets nothing more in. Season foul when it is already cold and the lemon stays on the outside.

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