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Ful Mudammas is pre-historic breakfast eaten in Egypt. It can be dated to pre-Islamic era since when this is eaten in Egypt as a hearty warm breakfast. It is often enjoyed with some warm, grilled pita with a side of tomato sauce and a bunch of veggies.

Ful Mudammas stands of Brown Broad Beans (Fava Beans). I have used a mix of chickpeas as well in this but you can make it with just fava beans too. Traditionally it is made by soaking the dried beans overnight and cooking the next day morning but we have an easy access to canned versions in supermarkets these days making the process much simpler. It is such a filling option and 100% vegan again!

I enjoyed this over an entire mezze platter of a lot of dips for a lunch meal with friends over a weekend. How would you like to enjoy this meal?

I am a little confused if I should categorize this under breakfast or a dip menu but I am sure you would enjoy this recipe at any time of the day.

 

 

Print Recipe
Ful Mudammas Yum
Course Main Dish
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
For the main recipe
For topping
Course Main Dish
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
For the main recipe
For topping
Instructions
  1. Drain the entire content of the fava beans and chickpeas with their liquid in a sauce pan and bring everything to a good boil for 3 - 4 mins.
  2. Using the pestel or back of a laddle mash everything well. Not too smooth but little coarse.
  3. Add cumin powder, salt, pepper, chilli flakes and mix everything well. Top it with olive oil.
  4. You can add all the ingredients for the topping along with some sliced hard boiled egg and make it a hearty breakfast with some pita.
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