Foul mudamas with tahini and pomegranate molasses

If you love a good breakfast as much as me then you have to try this spicy sour savoury version of foul mudamas.

Consider this like a foul mudamas deluxe, with more intense flavours and texture.

Unless I am making foul for a large number of people I just use canned fava beans, which are easily available in most Middle Eastern stores.

My classic foul mudamas recipe forms the base of this recipe too, but with extras.

Our other Lebanese breakfast recipes include sawdeh (livers), zucchini with eggs, and the classic eggs and tomato.

And of course one of the greatest Lebanese breakfast which is fatteh with chickpeas!

Ingredients

I prefer the plain varieties instead of the flavoured foul cans as you can control the spice and quality of ingredients.

A can of fava beans is usually enough to feed two people.

Give them a good wash under running water to get rid of the canned water which usually has some sort of preservative in it.

I think there are many good brands out there, but I look for fava beans that are not too mushy or too firm, so try out a few to find your best one.

As for the the tahini I go the Middle Eastern grocery stores and get one of those large beige tubs instead of the small ones you find in supermarkets which are usually too dense.

The pomegranate molasses (rub ruman) comes in several varieties and I prefer the sour ones to the sweeter types.

Variations

Foul is a flexible breakfast which you can adjust according to the things you have in the fridge. For example you can add:

• Hummus - add a good tablespoon of hummus for extra thickness
• Tomatoes- add finely chopped tomatoes into the foul mix and a little on top
• Herby- add finely chopped parsley, chives and mint

Top Tips

Foul is meant to be scooped up with flatbreads so you are aiming for it not to be too watery so that the bread gets soggy before it reaches your mouth.

Don't throw away the foul water straight away as you might need a bit to loosen the texture once you add everything else.

A foul breakfast is usually accompanied by a plate of fresh vegetables such as sliced tomatoes, radishes, spring onion, mint, chives, olives, pickles and cucumber.

Some people also like to eat raw onions with it for that sharp crunch, which is ok if you don't mind onion breath.

The absolute most important part of this recipe is to taste and adjust the seasoning and sourness level before you add the olive oil.

If it is too sharp add a tiny pinch of salt, if it is too dull add a little more lemon. Add some lemon wedges at the table so people can top up.

You can double up the recipe easily if you have more people to feed.

Always always shake the tahini jar vigorously before adding to anything as it separates when resting.

Finally, don't add too much pomegranate molasses as it can easily overpower the dish so a little drizzle and a final touch up when you taste the dish at the end.

📖 Recipe

Print

Foul Mudamas with tahini and pomegranate molasses

Spicy savoury sour fava beans

Course Breakfast

Cuisine Lebanese, Mediterranean, Middle Eastern

Keyword Breakfast, Brunch, Healthy, Homemade

Prep Time 5 minutes

Cook Time 5 minutes

Servings 2

Author Zaatar and Zaytoun

Ingredients

• 1 can of fava beans
• 1 small clove of garlic
• a good pinch of salt
• a pinch of cumin ¼ tsp
• a good squeeze of lemon ½ lemon
• a tiny pinch of chilli flakes
• a small drizzle of tahini 1-2 tbsp
• a small drizzle of pomegrante mollases 1-2 tbsp
• a good drizzle of extra virgin olive oil 2-3 tbsp

Instructions

1. Open a can of fava beans and rinse the beans. Transfer to a small pot and cover with water and heat up until it boils for a good few minutes

2. Meanwhile in a wide bowl, add the salt and crush the garlic clove with a pestle. Add the cumin, chilli flakes and lemon juice. Mix

3. Add the foul to the bowl, taking a little splash of the water as you do not want the beans too dry or too runny.
4. Partially press some of the beans with a fork so some are squished and some are not.

5. Shake the tahini tub and add a small drizzle along with the pomegranate molasses and swirl

6. Taste and adjust the seasoning as necessary before adding a good drizzle of extra virgin olive oil

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