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Nutrition Facts
Serving Size 1 (160g) Recipe makes 4 servings
Calories 226
Calories from Fat 97		(43%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 378mg		15%
Potassium 388mg		11%
Total Carbohydrate 25.2g		8%
	Dietary Fiber 6.5g	26%
	Sugars 3.8g
Protein 8.7g		17%
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Fooll Mudammes (Fava Bean Egyptian Breakfast)(فول مدمس)

Recipe #18236 | 15 min | 3 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: najwa
Jan 27, 2002

Traditional breakfast in the middle east. This is my mom's recipe, my (and my husband's) favorite. You can make it at night and heat the next morning, keeps well in the fridge. I do not use oil to cook the onions, to lower the fat, and it tastes just as good!

SERVES 4 (change servings and units)

Ingredients

3 tablespoons oil
1 onion, chopped
1/4-1/2 cup tomato sauce
1 teaspoon ground cumin
1/2 teaspoon ground coriander, or more if you like
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 (15 ounce) can fava beans, drained

Directions

1
Heat oil, add onion and cook for about 4 minutes.
2
Add tomato sauce, spices and salt, cook for 2-3 minutes.
3
Add fava beans, and mash it on low heat.
4
You can mash it finely or leave some fava beans whole.
5
Cover and cook for 5 more minutes.
6
Serve with pita bread.
7
You can drizzle some olive oil, tahini, lemon, or a combination on it before serving.
8
I like hot chili peppers as well.

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Featured Reviews for This Recipe

From: canthelpmyself

On Apr 2, 2009

OMG this was really really yummy! I love it and so did my husband. I had to stop myself eating the whole lot before he got home. We just had it with a bit of toast although it was good enough to just eat like that. I added 4 small garlic cloves and sauteed them together with 1tbsp olive oil and then added fava beans I soaked overnight, peeled and boiled. It made me feel like I was eating mashed potatoes but so much yummier. This would make an awesome side dish. Update: it also tastes good with other beans such as chickpeas in a pinch

1 person found this review helpful

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From: Sheri Lou

On Nov 17, 2008

Wonderfu!! I saw the Egypt episode of Anthony Bourdaine's "No Reservations" and it showed him having this dish for breakfast. It looked like a perfect, delicious breakfast to me... and it is!!! I used half of the salt, a can of Goya pink beans (I always have those on hand) and an 8 ounce can of tomato sauce (I preferred the consistency with extra sauce). On the show, it showed this dish topped with a coarsely chopped, boiled egg. I did that and I loved it!! I ate it with whole wheat naan bread. Thank you for posting this recipe!

1 person found this review helpful

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From: Blayke Humphrey

On Jun 4, 2002

Fabulous. I lived in Egypt for a while when I was a translator in the army and it's so hard to find good authentic mid-eastern recipes. Thank you and keep it up. I eat mine on toasted french loaf slices.

3 people found this review helpful

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From: MaeEast

On Jun 16, 2004

I made this for breakfast this morning. Wonderful blend of flavours. So easy and quick to prepare. I served it on toasted homemade white bread because I didn't have any pita. Absolutely fabulous!

2 people found this review helpful

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