Foule Mudammas

ingredients

beans:

• 1 part garbanzo or 1 can
• 2 part fava beans (could sub pinto) or 2 cans
• 1/2 yellow onion (optional)
• 1 tsp cumin
• 1 tbsp za'atar
• 1 tsp paprika
• 3-4 cloves garlic
• oil
• salt

for cooked topping:

• 1 tomato
• 1 yellow onion

for oil topping:

• 5 tbsp good olive oil (lucini)
• 2-3 garlic clove
• 5 tbsp parsley
• 1-2 lime or ~2 tbsp lime juice
• 1-2 jalepeno
• 1 lime zest (optional)
• 1 habanero (optional)
• salt

for tahini sauce topping:

• 1 tsp garlic paste or 1 minced/grated garlic clove
• 6 tbsp tahini (Al Wadi)
• 2-3 lime or ~3 tbsp lime juice
• 3-5 tbsp water
• salt

for garnish:

• parsley

notes

enough for 4 people to be stuffed, or like 8 apps

low on time? add less water and mash canned beans more thoroughly while cooking, prior to adding spices.

directions

for dried beans, soak overnight, then cook w/ half onion on low heat for many hours, more than needed to cook the beans. If canned, cook with aquafaba and add additional water. beans should be a bit soupy - thinner than chili.

add oil to saute pan and add whole garlic cloves, spices, and if using canned optionally add the half onion. adjust heat such that garlic gets a bit browned, or optionally cook on comal.

roughly scoop garlic + spices into molcajete or similar and mash, then add to beany soup thing. do not clean saute pan, we will use it with any remaining spices. mash the beans a bit, such that there are still whole beans, but also much has become mush. if the texture is thicker than chili, add more water.

for cooked topping: chop yellow onion and tomatoes into ~1 cm squares. cook down until onion is translucent then turn heat to minimum. you can allow this to cook down while proceeding to below steps.

for oil topping: finely chop (spacing 2-4mm) garlic, jalepeno, habenaro. less finely (4-6mm) chop parsley. combine with oil, lime juice, salt, optional zest.

TODO

for tahini sauce: mince or grate garlic and combine with tahini and lime juice. add water as needed to achieve desired thinness. thinner tahini can allow for a prettier presentation, but may water down your product.

your mash should be thick enough to plate in a deep plate - not soup, not quite dip. Petra Cafe leans soupier, many places seem to lean more dip.

to plate: add beans to lipped plate, then add cooked topping and swirl lightly w/ spoon, then add oil topping and swirl lightly w/ spoon, then finish with hearty spiral of tahini sauce, and finish with parsley. Use an exact amount of cooked topping, but save a little of oil + tahini topping for the table such that friends can add to their dish to taste.

enjoy!!