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| Ful Mudammas |
I won't claim this recipe is from any specific region, because it is not. I searched a wide variety of recipes, all of which differed in some way or another. When the time came to try our this dish again I didn't bother with a recipe at all. I went with what I remembered from the various recipes I had found. Since I also had no sort of Arabic bread available, with which ful is usually served, I decided to be a typical Brit and make toast instead!
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| Ingredients |
Ingredients
1 can/tin of brown broad beans
1/2 a bell pepper (any colour is fine), diced
1/2 a medium onion, diced
1/2 a tomato, chopped
1/2 a tsp of ground cumin
1 tsp of crushed garlic
1 tbsp of tomato puree*
1 cup of water
juice of 2 lemons (or to taste)
salt and black pepper, to taste
*In Britain, tomato puree, usually refers to what is known in America as concentrated tomato paste
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| Fry the onion until translucent |
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| Add bell pepper and fry for a further 3 min |
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| Add tomato and fry until soft |
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| Add ground cumin and crushed garlic, fry for a futher 30s |
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| Add 1 cup of cold water, tomato puree* and the broad beans. Bring to the boil then reduce heat to low and cover with a lid. |
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| Simmer on low heat for about 10min or until liquid has reduced by half , it should look as above |
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| Mash the beans with a potato masher or the back of a spoon, for a chunky consistency You could serve it like this, or if you want a smoother texture give it a further whizz with an electric hand blender or in the food processor. |
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| Once you have your desired consistency/texture, mix in the lemon juice, salt and pepper to your preferred taste This above photo shows the consistency/texture after using a hand blender Serve with Arabic Flat bread, or any other type of bread ;) |
