#fava beans

[najia-cooks]

فول مدمس فلسطيني / Ful mudammas falastini (Palestinian fava bean dish)

Fūl mudammas is a dish of boiled and mashed fava beans often flavored with spices, aromatics, herbs, and vegetables. It is commonly considered to have originated in Egypt before spreading throughout North Africa, the horn of Africa, and the Levant.

Ful is most typically eaten as a breakfast food with bread and raw vegetables, but may also be eaten for dinner. Parsley, mint, garlic, and lemon juice add freshness and zest to the base of hearty, earthy beans. Palestinian versions of the dish are often topped with a spicy دقة ("dugga") of chili pepper, lemon juice, and garlic.

Some researchers consider fava beans to be one of the "founder crops" of the Southwest Asia. A pile of about 2,600 charred fava beans (Vicia faba) discovered in a Neolithic site in Palestine suggests that fava beans were cultivated in the Lower Galilee about 6500 to 6000 B.C.E. The wild progenitor of these cultivated beans is still unknown.

فُول ("fūl") is likely, like many Arabic words, a borrowing from the Aramaic, in which פולא ("pōlā") means "fava bean." The Arabic would then yield the Coptic "ⲫⲉⲗ" ("phel"), "bean".

مُدَمَّس ("mudammas") is probably from مُ ("mu"), verb prefix, + د م س (d m s), a verb root related to hiding, burying, and storing. This may refer to a cooking method commonly used in rural areas of North Africa and West Asia: namely, burying an earthen pot containing beans or lentils and water alongside hot embers and leaving it for several hours, or overnight.

Notes:

The Coptic romanization scheme used is LOC (Library of Congress) 2014.

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Ingredients:

For the dish:

100g dried fava beans, soaked overnight

4 cloves garlic, grated or pounded

Juice of 1 lemon

2 Tbsp tahina (tahini)

1 tsp table salt, or to taste

1/2 tsp cumin

2 Tbsp good olive oil

Parsley, mint, or tomato, to top

For the dressing:

1/4 green bell pepper

1 green chili pepper

1 clove garlic

Juice of 1 lemon

Salt to taste

Instructions:

For the dish:

Cook fava beans in enough water to cover for about an hour, until very soft and breaking apart.

Mash beans, in their cooking water, to desired texture.

Mix in other ingredients.

For the dressing:

Combine all ingredients in a mortar and pestle, or blender, and process to desired texture.

To assemble:

Spread ful in a plate or bowl. Top with dressing, parsley, mint, or tomato, as desired. Serve warm or cold with khubiz al-kmaj, olives, green onion, and/or pickles.

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