Foul Mudammas is a traditional Lebanese breakfast or brunch. It’s typically made with just fava beans, but I like to add garbanzo beans as well. It’s a delicious, lemony, creamy bean dish, rich with olive oil and a nice bite of garlic.
1 can fave beans, drained
1 can garbanzo beans, drained
2 cloves garlic, smashed
1/2 teaspoon kosher salt, more to taste
Juice of 1 lemon, more to taste
1 tablespoon olive oil, more for serving
Fresh tomatoes and parsley, for serving
Smash the garlic with a few pinches of salt with a mortar and pestle. Add the lemon juice; allow it to sit while preparing the beans (this helps to mellow out the raw garlic).
Add beans and their liquid to a medium pot (or drain canning liquid and barely cover the beans with water); cook until boiling; reduce heat and simmer for 15 minutes to soften beans.
Gently smash some of the beans to create a creamy consistency. Add the garlic, lemon juice and olive oil. Taste for salt and lemon.
1 egg (or flax “egg” (1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes)
2 tablespoons water
1 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup rolled oats
1 tablespoon chia seeds
1/3 cup cranberries, divided
1/3 cup pumpkin seeds, divided
Pre-heat oven to 350-F.
In a food processor mix the dates, pumpkin, flax “egg” (or regular egg), water, pumpkin pie spice, baking soda, and vanilla until well blended.
Add the oats and blend until a batter is formed. If the mixture seems very thick add water, 1 tablespoon at a time, to help thin it out a bit.
Stir in the pumpkin seeds and cranberries, leaving out a few to sprinkle on top.
Fill muffin tins almost all the way to the top. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 15 minutes for mini and 20 minutes for standard.
For best results refrigerate until completely chilled before serving. They are moister and sweeter when they are cold.
To make into bars: Spread the batter evenly on a parchment lined baking pan or dish. I use one approximately 8 x 9.5. Sprinkle with a few cranberries and pumpkin seeds. Bake for 20 minutes. Allow to cool completely. Store in the refrigerate for a few weeks.
Add rice, water, and milk to a saucepan and bring to a boil. While you are waiting for it to come up to temperature, add in the cinnamon and coconut palm sugar.
Reduce the heat and simmer, covered, until the liquid is absorbed. note: I’m not sure how long this will take. The one and only time I made this recipe, I had to leave the house before the liquid had absorbed, so I threw it in a 225 degree oven for about an hour. When I came home it was ready for the next step.
Raise the heat to medium/low and stir in about 1/4 milk. At this point temper the egg and add it. Cook it down for a minute. Continue to add milk and heat through until it becomes the desired consistency. Keep in mind, this will thicken as it cools. I like mine really creamy. I add even more milk when I take it out of the refrigerator if it seems to have thickened up too much.
Remove from heat. Add vanilla and butter, if using.