I always looked forward to Sunday because the family would always get together to have a traditional Arabic breakfast which is my favorite. On the table, you will always find this foul recipe. Each country has its own twist in the Middle East as to how they make this. This is my mom’s way of making foul for many years and what takes it to another level is the sauce. The jalapeno lemon topping adds a great tang to the beans. The tomatoes and cilantro add a nice fresh bite as well. Some people will drown the foul with olive oil but I personally prefer it without as much oil.
This also couldn’t be simpler to make. It takes 10 minutes and leaves you with a hearty, tasty and fibrous meal or addition to your brunch spread!
16 oz can of Foul mudammas
1 tbsp tahini sauce
1 tsp cumin
Salt & Pepper to taste
1 small jalapeno
2 garlic cloves
1-2 tbsp olive oil
1/2 a lemon’s juice
1/4 cup diced tomato (garnish)
- First, prepare the sauce topping for the foul. In a processor, add the jalapeno, garlic cloves, olive oil, and lemon juice. Season with salt & pepper. Pulse for several seconds and set aside this sauce.
- In a pot, add the foul mudammas. Keep on low to medium heat. Using a pestle, mash the beans while in the pot. Cook for 3-5 minutes.
- Add the tahini and cumin to this as well as salt & pepper. Mix this all together. Leave on low heat for 2 minutes.
- Pour the foul in the desired bowl or plate and top with the sauce. The sauce will add a nice tang and some heat to the dish. Garnish with diced tomatoes and cilantro for more freshness.