Foul Moudammas
فول مدمس·(fool moo-dah-mahs)
The American Dukkan: Pantry Suppers & Market Hacks
In Lebanon, Sunday mornings smell of sharp garlic, bright lemon, and toasted pita. Foul Moudammas is a humble, ancient dish of fava beans, but the Lebanese made it their own by inviting chickpeas to the party. While traditionalists might soak dried beans overnight in copper pots, modern diaspora cooks know a brilliant market hack: high-quality canned beans. Rinsed thoroughly and simmered briefly to wake them up, they yield that identical, soul-warming texture in ten minutes. The real secret is the dressing. A raw emulsion of aggressively smashed garlic, cumin, and lemon cuts right through the earthy starch of the legumes. This isn't a smooth puree like hummus; it is rustic, chunky, and meant to be scooped up by the handful.
Before you start
Assemble the sofra.
A bowl of foul is incomplete without its spread. Wash and slice your cucumbers, radishes, and scallions before you start cooking, as the beans come together in just ten minutes.
Ingredients
- plain fava beans15 oz
- chickpeas15 oz
- water1/2 cup
- garlic3 med cloves
- kosher salt1/2 tsp
- ground cumin1 tsp
- fresh lemon juice1/3 cup
- extra virgin olive oil1/4 cup
- tomato1 med
- fresh parsley1/4 cup
- pita bread4 large
- radishes cucumbers and scallions1 cup
- Middle Eastern pickles1/2 cup
Method
- 01
Strip away the canning liquid.
Pour the fava beans and chickpeas into a large colander and rinse them aggressively under cold running water until the water runs clear. This removes the salty, metallic brine and gives you a clean slate.
- 02
Simmer and soften the legumes.
Transfer the rinsed beans to a medium saucepan with the water. Place over medium heat and bring to a gentle simmer for 5 to 7 minutes to heat through and soften the skins for mashing.
- 03
Crush the garlic into a paste.
Do not just mince the garlic with a knife. Place the cloves and kosher salt into a mortar and pestle and pound them aggressively into a smooth, sticky paste. Transfer to a small bowl and whisk in the cumin, lemon juice, and olive oil.
- 04
Mash the beans directly in the pot.
Remove the saucepan from the heat, but do not drain the starchy liquid. Using a potato masher or sturdy fork, mash roughly one-third to one-half of the beans. You want a rustic texture where some are obliterated into cream and others remain entirely whole.
- 05
Dress and emulsify the stew.
Pour the raw garlic-lemon dressing over the hot, mashed beans and stir vigorously. The hot starches will grab the oil and lemon, emulsifying into a thick, glossy gravy. Taste and add more salt or lemon if needed.
- 06
Plate and serve immediately.
Transfer the foul to a wide, shallow bowl. Top with the diced tomato, parsley, and a generous pour of high-quality extra-virgin olive oil. Serve hot, surrounded by warm pita and small plates of crunchy vegetables and pickles.
Notes
The great tahini divide.
If you ask ten Lebanese grandmothers how to make Foul, five will tell you to add a spoonful of tahini, and five will call it a sin. For a creamier, nuttier version, whisk a tablespoon or two into the lemon-garlic dressing.
Control the spice.
When buying canned fava beans at the international market, always opt for the cans labeled 'Plain' or 'Sada'. Pre-spiced 'Lebanese Recipe' cans lock you into an artificial flavor profile; building it fresh with raw garlic and lemon is the entire point of the dish.
From Cook Lebanese in America.