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How to Make Yemeni Foul--Mudammas

posted on: Jan 25, 2022

How to Make Yemeni Foul--Mudammas

By: Menal Maliki / Arab America Contributing Writer

Foul is a staple in Middle Eastern cuisine and is made in many different countries, each having its very own variation. In Lebanon, foul is made with chickpeas, tahini paste, and lemon. In Egypt, foul is commonly sold as a breakfast street food. Yemeni foul is very similar to gulfi foul. It is just a fava beans cooked with vegetables and seasoned to perfection. Many prefer their foul thick and beany, and some blend it for a more liquid consistency.

Traditional Yemeni food is often cooked in clay and stone pots, (Show picture of both), and it is spicy. It is sometimes called a bean stew, soup, or chili. In Yemen, a foul can be eaten for breakfast, or dinner, and is eaten with rooti (small loaf bread), gamati, or malawah (layered bread).

It is a common dish in Yemen because it is very affordable to make while also being nutritious. Fava bean is known for its protein, fiber, vitamins, and minerals.

Step by step recipe in creating this traditional and flavorful Yemeni breakfast:

Ingredients

2 cloves of Garlic 

1 yellow Onion

1 juicy and ripe Tomato 

Chili Pepper/ Jalapeno (optional if you like spice)

Whole can fava beans/ medamas (make sure you save the juices)

A teaspoon of salt, cumin, black pepper (taste as you go, add more)

1 tablespoon fresh coriander

2 tablespoons of olive oil

2 tablespoons of tomato paste (for that reddish-orange color)

1 tablespoon of ghee (to add after)

Sprinkle of cilantro (add towards the end)

Piece of coal/ charcoal (optional)

Time to Cook!

  1. You can either cook this in the traditional way, in a clay or stone pot or you can use any pot at your disposal.
  2. Heat up the olive oil, and once heated add the finely chopped onions, tomatoes, and chili peppers/ jalapeno (only if you can take the HEAT ) 
  3. Allow the vegetables to blend together and allow the flavors to mesh together. Then you add the seasonings. 
  4. Once you allow everything to simmer on low for a couple minutes, add in the can of foul. 
  5. Add in the tomato paste and mix everything together.
  6. Add water if it’s too dry. 
  7. Now you either decide whether to blend it or leave it nice and chunky. 
  8. Allow to simmer on low for 10-20 minutes. Don’t forget to taste and season if you think it needs more. Remember to trust your instinct. 
  9. If you LIKE, you can heat up a piece of charcoal and add it in an aluminum foil filled with olive oil. Make the foil like a mini cup, and place a little oil in the bottom. When you do this make sure the charcoal doesn’t touch the foul. Leave it in, and cover for 5 to 10 minutes. Then remove it and dispose it safely. 
  10. Now it’s time to SERVE. Add a bit of ghee, and sprinkle on the chopped cilantro.  

Yum, now time to eat with pita bread, or if you’re feeling advantageous make some delicious Yemeni bread.

Always remember to adjust the recipe according to your liking. Now enjoy!

How to Make Yemeni Foul--Mudammas
Yemeni Foul cooked in a stone pot. Photo Credit: Menal Elmaliki
How to Make Yemeni Foul--Mudammas
Yemeni Foul cooked in a stone pot, Yemeni bread (gamati), with espresso. Photo Credit: Menal Elmaliki

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