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This is a classic Middle Eastern dish that is enjoyed as a traditional breakfast in all the Arab countries and Arabs across the world. However, it is also perfect for any other meal of the day as well. This healthy and hearty vegan dish is flavored with cumin and lemon and topped by the addition of an amazing sauce, fresh herbs, and vegetables. You usually have an entire spread prepared to accompany this dish…juicy ripe tomatoes, refreshing slices of cucumber, fresh mint, and green onions. This Ful Mudammas recipe is extremely quick and easy to prepare. Your breakfast will be ready in minutes. This dish is filling, comforting, and delicious.
I’m not a breakfast person. To be honest with you, I never really liked Ful Mudammas till a few years ago. Now it’s one the only breakfast dishes that I love. My favorite thing is a Sunday morning spread of Ful Mudammas, Hummus, Falafel, Galaiyet Bandora, and Zeit & Zaatar. There are so many varieties of Ful, every country, and even every person, has their own recipes. Each person can add different spices or vegetables in. My dad makes like five different kinds of Ful. So, I’m going to start you off with this simple Ful recipe that you can layer with your favorite toppings.
Ingredients:
Ful
1 (15 oz) can ful mudammas (broad beans or fava beans), with liquid
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon freshly ground red pepper
4 tablespoons olive oil
Spicy Lemon Juice & Pepper Sauce
1/2 cup lemon juice
2 jalapeños
1/2 bell pepper
To Assemble
2 small tomatoes, diced
4 tablespoons minced fresh parsley leaves
Directions:
Bring the Ful Mudammas (with liquid) to a simmer in a medium saucepan over medium heat.
Stir in the salt, olive oil, cumin, and red pepper.
In the meantime, in a food processor, add lemon juice, jalapeños, and bell pepper and pulse till you get a finely minced sauce.
Remove ful from heat and use a masher or the back of a spoon to mash the beans.
Transfer the mashed beans to 1 large or 4 small serving dishes; drizzle on the Spicy Pepper Sauce and top with tomatoes and parsley.
Serve with your favorite type of bread, green onions, cucumbers, and/or mint leaves.
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!