Egyptian Foul Mudammas (with poached eggs) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Egyptian Foul Mudammas (with poached eggs) Recipe. Enjoy traditional Egyptian recipes and learn how to make Egyptian Foul Mudammas (with poached eggs).

Foul (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 foul; however it is prepared a bit differently and usually contains some chick peas. Growing up in Beirut we would have foul mudammas on Sundays for brunch.

Fava beans are extremely rich in nutrients, fiber, protein, minerals.

Ingredients

2 cans of foul 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 foul 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.

Source Taste of Beirut

More Egyptian Recipes:

Kushari
Umm Ali
Mango Mahalabeya
Basbousa
Rokak
karkadeh Tea 

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