Orange Blossom Water

Foul Mdammas (Foul Mudammas) is a very popular dish served for breakfast or any meal of the day. In Syria, we prepare Foul Mdammas in two ways which are Foul Mdammas Bez-Zeit (fava beans with olive oil) and Foul Mdammas Bel-Laban (Fava beans with yogurt). Previously, I’ve shared a recipe for Foul Mdammas, and the recipe for today is almost similar to old one but with Aleppine twist.

Let’s make Foul Mdammas Bel-Khaltah Al-Halabiyeh:

1, 2. Measure 350 g unpeeled fava beans.

3, 4. Transfer fava beans into a deep pot, and cover with water.

5, 6, 7, 8. Put on high heat until boiling.

9, 10, 11, 12. Reduce heat to low, cover fava beans partially (picture 11), and simmer until tender and cooked. Do not overcook, you do not want mushy beans.

13, 14. Add 1 tsp salt to fava beans when they are cooked, simmer for few minutes then turn off heat.

15, 16, 17. Use slotted spoon and transfer the fava beans into a bowl, and reserve cooking water.

19. The weight of fava beans after cooking is 540 g.

19, 20. Divide fava beans into two bowls. First bowl with 200 g fava beans, and second bowl with 340 g fava beans.

Foul Mdammas Bez-Zeit Bel-Khaltah Al-Halabiyeh

21. Bring first bowl which has 200 g fava beans, and set aside.

22 to 30. In a bowl, put 2 tablespoons lemon juice, 1/2 teaspoon crushed garlic, 1/4 teaspoon salt, 1/2 teaspoon dibs al-fleifleh al-halabiyeh (red pepper paste), and 1/4 cup cooking water.

31, 32. Whisk the ingredients until combined.

33, 34. Add 200 g fava beans to the sauce.

35, 36, 36, 38, 39, 40. Add 1/2 cup chopped tomatoes and 1 tablespoon finely chopped parsley to the bowl of fava beans and sauce.

41, 42, 43, 44. Garnish with 1/4 teaspoon ground cumin and 1/4 teaspoon ground Aleppo pepper.

45, 46, 47, 48. Drizzle with olive oil, and serve.

49. Serve Foul Mdammas with Arabic flat bread, scallions, and red radish.

Foul Mdammas Bel-Laban Bel-Khaltah Al-Halabiyeh

50. Bring second bowl which has 340 g fava beans, and set aside.

51 to 64. In a bowl, put 3 tablespoons lemon juice, 1 teaspoon crushed garlic, 1/2 teaspoon salt, 1 teaspoon dibs al-fleifleh al-halabiyeh (red pepper paste), 1 tablespoon tahini, 1/2 cup plain yogurt, 1/4 cup cooking water.

65. Whisk the ingredients until combined.

66, 67. Add 340 g fava beans to the sauce.

68, 69, 70, 71, 72, 73. Add 1 cup chopped tomatoes and 2 tablespoons finely chopped parsley to the bowl of fava beans and sauce.

74, 75, 76, 77. Garnish with 1/2 teaspoon ground cumin and 1/2 teaspoon ground Aleppo pepper.

78, 79, 80, 81. Drizzle with olive oil, and serve.

82. Serve Foul Mdammas with Arabic flat bread, scallions, and red radish.

Foul Mdammas Bel-Khaltah Al-Halabiyeh

From: Family Recipe/ Servings: 5 People
PDF Text Only / Print With Images

350 g unpeeled fava beans, read notes and tips Water, to cook fava beans 1 tsp salt Foul Mdammas Bez-Zeit Bel-Khaltah Al-Halabiyeh 200 g fava beans, read the directions 2 tbsp lemon juice 1/2 tsp crushed garlic 1/4 tsp salt 1/2 tsp dibs al-fleifleh al-halabiyeh (red pepper paste) 1/4 cup cooking water, read the directions 1/2 cup chopped tomatoes, (chopped into small cubes) 1 tbsp finely chopped flat parsley leaves 1/4 tsp ground cumin 1/4 tsp ground Aleppo pepper Olive oil, to drizzle Foul Mdammas Bel-Laban Bel-Khaltah Al-Halabiyeh 340 g fava beans, read the directions 3 tbsp lemon juice 1 tsp crushed garlic 1/2 tsp salt 1 tsp dibs al-fleifleh al-halabiyeh (red pepper paste) 1 tbsp tahini 1/2 cup plain yogurt 1/4 cup cooking water, read the directions 1 cup chopped tomatoes, (chopped into small cubes) 2 tbsp finely chopped flat parsley leaves 1/2 tsp ground cumin 1/2 tsp ground Aleppo pepper Olive oil, to drizzle To Serve Arabic flat bread Scallions Red radish, sliced

Measure 350 g unpeeled fava beans. Transfer fava beans into a deep pot, and cover with water. Put on high heat until boiling. Reduce heat to low, cover fava beans partially (picture 11), and simmer until tender and cooked. Do not overcook, you do not want mushy beans. Add 1 tsp salt to fava beans when they are cooked, simmer for few minutes then turn off heat. Use slotted spoon and transfer the fava beans into a bowl, and reserve cooking water. The weight of fava beans after cooking is 540 g. Divide fava beans into two bowls. First bowl with 200 g fava beans, and second bowl with 340 g fava beans. Foul Mdammas Bez-Zeit Bel-Khaltah Al-Halabiyeh Bring first bowl which has 200 g fava beans, and set aside. In a bowl, put 2 tablespoons lemon juice, 1/2 teaspoon crushed garlic, 1/4 teaspoon salt, 1/2 teaspoon dibs al-fleifleh al-halabiyeh (red pepper paste), and 1/4 cup cooking water. Whisk the ingredients until combined. Add 200 g fava beans to the sauce. Add 1/2 cup chopped tomatoes and 1 tablespoon finely chopped parsley to the bowl of fava beans and sauce. Garnish with 1/4 teaspoon ground cumin and 1/4 teaspoon ground Aleppo pepper. Drizzle with olive oil, and serve. Serve Foul Mdammas with Arabic flat bread, scallions, and red radish. Foul Mdammas Bel-Laban Bel-Khaltah Al-Halabiyeh Bring second bowl which has 340 g fava beans, and set aside. In a bowl, put 3 tablespoons lemon juice, 1 teaspoon crushed garlic, 1/2 teaspoon salt, 1 teaspoon dibs al-fleifleh al-halabiyeh (red pepper paste), 1 tablespoon tahini, 1/2 cup yogurt, and 1/4 cup cooking water. Whisk the ingredients until combined. Add 340 g fava beans to the sauce. Add 1 cup chopped tomatoes and 2 tablespoons finely chopped parsley to the bowl of fava beans and sauce. Garnish with 1/2 teaspoon ground cumin and 1/2 teaspoon ground Aleppo pepper. Drizzle with olive oil, and serve. Serve Foul Mdammas with Arabic flat bread, scallions, and red radish.

Notes and Tips

You can use small or medium or large fava beans, but do not cook different sizes together because in this way you will get beans cooked before the others, so choose one size only and use it.

For this dish, you can use fresh fava beans or frozen fava beans, but in both cases you have to use unpeeled fava beans. Also, you can use dried fava beans but you have to soak them overnight (see the method (steps 1 -10 here)), and you can use canned fava beans.

Using fresh fava beans: bring fresh fava bean pods and remove the beans from their pods – classify the beans according to size (small fava beans, medium fava beans, large fava beans), wash fava beans in several changes with water, then use them as directed in the recipe (steps 1 -3), you may need to boil them for a little bit longer time.

Freezing fava beans: bring fresh fava bean pods and remove the beans from their pods – classify the beans according to size (small fava beans, medium fava beans, large fava beans), wash fava beans in several changes with water, blanch them separately (fill a pot with water, salt and some sugar and bring it to boil, then add fava beans for few minutes then plunge into a bowl of cold water), drain and allow to cool then place in freezer bags (as I said store them in bags according to their size, don’t mix them) and store in the freezer. Before cooking, thaw fava beans and use as directed in the recipe above.

I used frozen unpeeled fava beans. The weight 350 g of fava beans is after blanching, and freezing

The Aleppine twist is the addition of Dibs Al-Fleifleh Al-Halabiyeh (Red Pepper Paste), Click here for the recipe of Dibs Al-Fleifleh Al-Halabiyeh.

Here is a photo of ground Aleppo pepper, and click here to know more about it.

This entry was posted on Thursday, June 30th, 2016 at 9:55 PM and is filed under Syrian Breakfast, Syrian Cooking, To Aleppo With Love. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.