Orange Blossom Water

Hummus Mdammas (Hummus Mudammas) is a very popular dish served for breakfast or any meal of the day. In Syria, we prepare Hummus Mdammas in two ways which are Hummus Mdammas Bi-Zeit Az-Zeitoun (chickpeas with olive oil) and Hummus Mdammas Bel-Laban (chickpeas beans with yogurt). Hummus Mdammas is similar to Foul Mdammas

Let’s make Hummus Mdammas:

1, 2, 3, 4. Measure 3/4 cup (150 g) dried chickpeas and put in a deep pot.

5, 6, 7, 8. Rinse chickpeas in several changes with water.

9, 10, 11. Pour 4 cups (1000 ml) water to cover chickpeas.

12. Add 1/4 teaspoon Qelo to chickpeas or 1/2 teaspoon baking soda.

Qelo قلو: is a white powder. In Syria, it is added to to tenderize chickpeas during cooking. You can substitute with baking soda (each one teaspoon of Qelo equal to two teaspoons of baking soda), but Qelo is much way better and will not leave a bitter taste.

13, 14, 15, 16. Cover the pot, and let chickpeas to soak for 12 hours at room temperature.

17. After 12 hours, chickpeas will expand to over double their size.

18, 19, 20. Drain water from chickpeas.

21, 22, 23. Pour 4 cups (1000 ml) water to cover chickpeas.

24. Turn on heat and keep on high heat until boiling.

25 to 32. During boiling, a foam will occur on surface of the water. Skim any foam that rises to the surface.

33. Once boiling vigorously, reduce heat and keep on low heat and start to count time.

34, 35, 36. Cover the pot partially.

37, 38, 39, 40. After 10 minutes of reducing heat, add 1/2 teaspoon Qelo or 1 teaspoon baking soda.

41. Keep the pot on low heat and partially covered.

42, 43, 44, 45, 46. Keep chickpeas on low heat until cooked and tender but not mushy, the total time for cooking chickpeas (step 33 – step 44) is 100 minutes. The time varies according to the type of the chickpeas.

47, 48, 49, 50. Weight of chickpeas after cooking is 400 g. Reserve the cooking water.

51, 52. Divide chickpeas into two bowl, each with 200 g cooked chickpeas.

Hummus Mdammas Bi-Zeit Az-Zeitoun

53 to 60. In a bowl, put 3 tablespoons lemon juice, 1/2 teaspoon crushed garlic, 1/4 + 1/8 teaspoons salt, 1/4 cup cooking water.

61, 62, 63, 64. Add 200 g cooked chickpeas and stir.

65, 66, 67. Transfer chickpeas mixture into serving plate.

68, 69. Add 1/2 cup chopped tomatoes.

70, 71. Add 4 teaspoons finely chopped parsley.

72, 73. Add 1/4 teaspoon ground cumin.

74, 75. Add 1/4 teaspoon ground Aleppo pepper.

76. Drizzle with olive oil.

77, 78, 79, 80. Serve.

Hummus Mdammas Bel-Laban

81 to 92. In a bowl, put 4 tablespoons lemon juice, 1/2 teaspoon crushed garlic, 3/4 teaspoons salt, 1 tablespoon tahini, 1/2 cup plain yogurt, 1/3 cup cooking water.

93, 94. Whisk the mixture until combined.

95, 96, 97. Add 200 g cooked chickpeas and stir.

98, 99, 100. Transfer chickpeas mixture into serving plate.

101, 102. Add 1/2 cup chopped tomatoes.

103, 104. Add 4 teaspoons finely chopped parsley.

105, 106. Add 1/4 teaspoon ground cumin.

107, 108. Add 1/4 teaspoon ground Aleppo pepper.

109, 110. Drizzle with olive oil.

111. Serve.

113. Serve Hummus Mdammas with Arabic flat bread, cucumber pickles, turnip pickles, and green onion.

Hummus Mdammas

From: Family Recipe / Servings: 3 People
PDF Text Only / Print With Images

3/4 cups (150 g) dried chickpeas 4 cups (1000 ml) water, to soak chickpeas 1/4 tsp qelo or 1/2 tsp baking soda 4 cups (1000 ml) water, to cook chickpeas 1/4 tsp qelo or 1/2 tsp baking soda Hummus Mdammas Bi-Zeit Az-Zeitoun 200 g cooked chickpeas 3 tbsp lemon juice 1/2 tsp crushed garlic 1/4 + 1/8 tsp salt 1/4 cup cooking water, read the directions 1/2 cup chopped tomatoes, (chopped into small cubes) 4 tsp finely chopped flat parsley leaves 1/4 tsp cumin 1/4 tsp ground Aleppo pepper Olive oil, to drizzle Hummus Mdammas Bel-Laban 200 g chickpeas 4 tbsp lemon juice 1/2 tsp crushed garlic 3/4 tsp salt 1 tbsp tahini 1/2 cup plain yogurt 1/3 cup cooking water, read the directions 1/2 cup chopped tomatoes, (chopped into small cubes) 4 tsp finely chopped flat parsley leaves 1/4 tsp cumin 1/4 tsp ground Aleppo pepper Olive oil, to drizzle To Serve Arabic flat bread Cucumber Pickles Turnip Pickles Green onion

Measure 3/4 cups (150 g) dried chickpeas Rinse chickpeas in several changes with water. Pour 4 cups (1000 ml) water to cover chickpeas. Add 1/4 teaspoon Qelo to chickpeas or 1/2 tsp baking soda. Qelo قلو: is a white powder. In Syria, it is added to chickpeas to tenderize chickpeas during cooking. You can substitute with baking soda (each one teaspoon of Qelo equal to two teaspoons of baking soda), but Qelo is much way better and will not leave a bitter taste. Cover the pot, and let chickpeas to soak for 12 hours at room temperature. After 12 hours, chickpeas will expand to over double their size. Drain water from chickpeas. Pour 4 cups (1000 ml) water to cover chickpeas. During boiling, a foam will occur on surface of the water. Skim any foam that rises to the surface. Once boiling vigorously, reduce heat and keep on low heat and start to count time. Cover the pot partially. After 10 minutes of reducing heat, add 1/2 teaspoon Qelo or 1 tsp baking soda. Keep the pot on low heat and partially covered. Keep chickpeas on low heat until cooked and tender but not mushy, the total time for cooking chickpeas (step 33 – step 48) is 100 minutes. The time varies according to the type of the chickpeas. Weight of chickpeas after cooking is 400 g. Reserve the cooking water Divide chickpeas into two bowls, each with 200 g cooked chickpeas Hummus Mdammas Bi-Zeit Az-Zeitoun In a bowl, put 3 tablespoons lemon juice, 1/2 teaspoon crushed garlic, 1/4 + 1/8 teaspoons salt, 1/4 cup cooking water. Add 200 g cooked chickpeas and stir. Transfer chickpeas mixture into serving plate. Add 1/2 cup chopped tomatoes. Add 4 teaspoons finely chopped parsley. Add 1/4 teaspoon ground cumin. Add 1/4 teaspoon ground Aleppo pepper. Drizzle with olive oil. Serve. Hummus Mdammas Bel-Laban In a bowl, put 4 tablespoons lemon juice, 1/2 teaspoon crushed garlic, 3/4 teaspoons salt, 1 tablespoon tahini, 1/2 cup plain yogurt, 1/3 cup cooking water. Whisk the mixture until combined. Add 200 g cooked chickpeas and stir. Transfer chickpeas mixture into serving plate. Add 1/2 cup chopped tomatoes. Add 4 teaspoons finely chopped parsley. Add 1/4 teaspoon ground cumin. Add 1/4 teaspoon ground Aleppo pepper. Drizzle with olive oil. Serve. Serve Hummus Mdammas with Arabic flat bread, cucumber pickles, turnip pickles, and green onion.

Notes and Tips

150 g chickpeas is approximately 3/4 cups.

Qelo قلو: is a white powder. In Syria, it is added to to tenderize chickpeas during cooking. You can substitute with baking soda (each one teaspoon of Qelo equal to two teaspoons of baking soda), but Qelo is much way better and will not leave a bitter taste.

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

This entry was posted on Monday, January 29th, 2018 at 3:20 PM and is filed under Syrian Breakfast, Syrian Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.