Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, egyptian fava bean dip (foule medammes). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

This is a wonderful breakfast or brunch when you wake up ravenous and really need a protein hit. A Saudi friend taught me how to make this. If you live in the Seattle area, a little store in the Pike Place Market called The Souk sells fava beans in cans; The store.

Egyptian Fava Bean Dip (Foule Medammes) is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Egyptian Fava Bean Dip (Foule Medammes) is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have egyptian fava bean dip (foule medammes) using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Egyptian Fava Bean Dip (Foule Medammes):

1. Take 500 Grams fava beans
2. Get 1/2 Cup red lentils
3. Get 2 cloves garlic
4. Make ready 1/2 white onion
5. Make ready cumin powder
6. Make ready chilly red powder
7. Take lemon juice
8. Take olive oil
9. Get salt

Besides being very good for you, they are also quite delicious! Fava beans are high in protein (packing nine grams in a half-cup serving). But the exciting thing is they are also low in carbs. Foul Mudammas is a stew of cooked fava beans served with olive oil and topped with a variation of tomato, onion, chopped parsley, garlic and lemon.

Instructions to make Egyptian Fava Bean Dip (Foule Medammes):

1. Wash and soak the fava beans and red lentils for 8 to 10 hours.
2. Place the soaked beans and lentils in a cooking vessel with plenty of water and bring to the boil.
3. Cover and simmer over a gentle heat for a good 6 to 8 hours, till the beans are tender and easy to mash. (you might want to skim off the foamy bits that form during the cooking process).
4. Once the beans are cooked through, take it off the heat and mash it well. set aside.
5. In a small frying pan, heat the olive oil. sautee the garlic and onion till just translucent. add cumin powder and chilly powder (as per your taste) and sautee for a bit, just till the spices smell cooked.
6. Pour the contents of the pan into the beans and mix well.
7. Place the foul in a serving dish, top it with lemon juice and a dash of olive oil. enjoy!
8. Note: you can skip the entire 10 hour cooking and soaking process by using canned fava beans. just drain them, bring to the boil with some water and mash. (won't taste as good as the real mc'coy, though).

It consists of reconstituting dried fava beans and then cooking them down over medium heat until they are soft. Both are cheap, easy to find, high in. Evidence of them has been found among the relics of the earliest human civilizations and inside Egyptian tombs. Ful medames is the Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon. Hummus is fine, but the real power legume of the Middle East is the fava bean.

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