FUL MUDAMMAS (potential) wiper
2 cups dried fava beans (ful) 5 to 6 cups water, to cover 3 or 4 cloves garlic, minced 1 t - ground cumin (optional) chopped fresh flat-leaf parsley 2 lemons cut in wedges EVOO salt & pepper to your taste
In a bowl, cover the fava beans generously with water and let soak in the refrigerator overnight. Drain. Place the beans in a saucepan and add the water, making sure the beans are covered. Bring to a boil, reduce the heat to low, cover and simmer until tender, about 2-5 hours. Cooking time will depend on the age and size of the beans. When the beans are ready, add the garlic, cumin (if using) and salt to taste. Ladle into bowls. Set out the parsley, lemon wedges, oil & pepper for diners to add as they like. Also pita bread. Serves six. t = teaspoon EVOO = Extra Virgin Olive Oil In Israel, this is a dish that is served in restaurants until 11 am or so. I do not usually eat breakfast but once in a while I would make an exception, because I simply love ful mudammas. BTW - This is the Egyptian national dish. Bon Apetit!
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