Wednesday, February 16, 2011

Hailing from Egypt, Ful Mudames, to my Western palate has a flavour that is reminicsent to pea soup - just as hearty and savoury!  It's much thicker and goes well with rice.  Make sure to add the garnish included in this recipe - it makes the dish!


Time: 1 Hour      |      Servings: 4      |      Difficulty: Low

3 28oz cans Fava Beans (aka Broad Beans), drained and rinsed
3 cups water
2 bouillon cubes
dash of soy sauce (optional)
Salt/pepper to taste

6 cloves of garlic
1/2 cup fresh parsley
Juice of 1 lemon
2 tablespoons Olive Oil

In a large pot, add fava beans, bouillon cubes, water and soy sauce (if using).  Bring to a boil, and reduce heat to a simmer.  Leave covered for 30 minutes, stirring occasionally.

Meanwhile, in a food processor combine all remaining ingredients and pulse into a thick paste.

Remove lid from fava beans, and allow water to reduce for another 15 minutes.  Using a potato masher, mash fava beans until it is thick, chunky paste.  Taste, season with salt/pepper to taste.

Top with garlic mixture, and enjoy with rice!

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