Fuul (aka fuul medammis, fu'ul mudammes, ful m'dammis) recipes?
Searched the web and found a few recipes but wondering if anyone has a tried and true version that uses dried favas, soaked overnight? The soaking has already occurred, just need to know how to proceed.
Thanks for any tips.
I sought out the following recipe for "fava bean salata" after returning from Greece a few years ago, where I ate fava bean dip that was absolutely to die for in the Greek Islands. While it's not precisely a recipe for fool, it's pretty close. It's adapted from Rosemary Barron's Flavors of Greece, and it is excellent:
Fava Bean Salata:
6 oz/180 grams dried fava means, soaked overnight in water to cover, or 2 Cans Butter Beans (14 oz cans) (reserve juice from can)
3 oz. extra virgin olive oil
1 med. onion, finely chopped
1 clove garlic, minced
1 med. carrot, finely diced
1/2 celery stalk, finely diced
1 bay leaf, crumbled
2-1/2 T. finely chopped parsely
Salt and freshly fround black pepper to taste
1 thick slice coarse-grain white bread, crust removed, soaked for 5 mins in 1-3 T. extra virgin olive oil (to taste)
Juice of 1 small lemon
Paprika for serving
If starting from dried beans, drain the soaking beans and place them in a large saucepan iwth cold water to cover. Bring slowly to a boil, drain, and rinse. Rinse out the saucepan, and re-cover the beans with water. Bring to a simmer, and simmer the beans for 25-30 minutes, until tender. Drain (reserving 4 oz. of the cooking liquid). Remove the favan bean skins with your fingers and continue with the recipe below.
Heat half the olive oil in a large frying pan. Saute the onions, carrot, garlic, celery and bay leaf over med.-low heat for 15-20 mins, or until dark golden brown, stirring occasionally with a wooden spoon.
Stir in 2 T. of the parsley, the salt, pepper, beans (and their reserved liquid or the liquid from the can) and about 2-3 T water. Cook for a few minutes, until most of the liquid has evaporated.
Transfer to a food processor and add soaked bread. Puree, and with the machine running, add most of the remaining olive oil and about 2/3rds of the lemon juice and process until thick and smooth. Add a few T of water if the puree is too thick, and add salt, pepper, and additional olive oil or lemon juice to taste.
Serve sprinkled with remaining parsley and olive oil and the paprika. Great with toasted pita or french bread.
My grandfather used to make them for breakfast all the time, and all he added to the beans was olive oil, lemon juice and cumin. While it was cooking, he would mash the beans up a bit with a wooden spoon--this would thicken it up a bit.