modom (palindrome guy) <moc.etoyok@modom> wrote:
>On Sun, 18 Mar 2007 22:24:14 +0000 (UTC),
>>Serving them with a roasted green chile salsa sounds ... unusual. 
>It was -- um -- unusual. To a fault. I'm going to have to either get
>better at cooking them or stop cooking them. Currently, the latter
>option feels somehow right. Is foul mammadas difficult to cook?
My usual recipe is below. Mostly people really like it.
Steve
*******************************
Foul Mudammas
30 oz. fava beans (canned/rinsed or cooked from dried beans)
15 oz. garbanzo beans (canned/rinsed or cooked from dried beans)
2 T olive oil
4 cloves of garlic, chopped
4 medium size tomatoes, diced (and peeled if you like) (about 8 oz)
1 T fresh or 1 t dried thyme
6 oz preserved lemon, rinsed/diced
1/4 cup lemon juice
Heat garlic gently in 1 T olive oil in a heavy pan. Add tomatoes,
thyme, and half of the preserved lemon. Simmer for five minutes.
Stir in beans and remaining preserved lemon. Cook covered on medium
heat at least 20 minutes, stirring now and then (or if you prefer,
bake). Before serving, add remaining olive oil and lemon juice.
It is traditional to garnish this dish with carmelized onions.