Foul Mudammas (فول مدمس) — Lebanese Slow-Cooked Fava Beans with Lemon and Garlic

• 300 gdried fava beans, peeled (split) (also sold as split peeled fava beans)
• 1200 mlwater (plus more if needed during simmering)
• 1 tspbaking soda (helps soften the beans)
• 1 tspfine sea salt (added at the end for best texture)
• 3 clovegarlic cloves, finely grated (about 9 g total)
• 60 mlfresh lemon juice (from 2 lemons)
• 60 mlextra-virgin olive oil (plus 10 ml for serving if desired)
• 2 tspground cumin (classic with foul)
• 1 tspAleppo pepper (or mild chili flakes)
• 15 gflat-leaf parsley, finely chopped (about 1/2 cup chopped)
• 150 gtomato, diced (about 1 medium tomato)
• 2spring onion, thinly sliced (about 30 g total)

Instructions

1. 1

   Rinse the dried split fava beans under cool running water until the water runs mostly clear. Pick through quickly for any small stones or dark, damaged pieces, then drain well.

2. 2

   Add the beans to a medium pot with 1200 ml water and bring to a boil over medium-high heat. As soon as it boils, skim off any foam, then stir in the baking soda and reduce the heat to a gentle simmer.

3. 3

   Cover the pot with the lid slightly ajar and simmer for 90–110 minutes, stirring every 15 minutes to prevent sticking. If the water level drops below the beans, add 100–200 ml hot water at a time so they cook evenly and stay creamy.

4. 4

   When the beans are very soft and starting to break down, mash about one-third of them directly in the pot with a wooden spoon or potato masher. This creates the traditional thick, spoonable texture while keeping some whole beans for body.

5. 5

   In a small bowl, combine the grated garlic with the lemon juice and let it sit for 2 minutes to mellow the raw bite. Stir in the cumin and Aleppo pepper so the spices bloom in the acidity and distribute evenly.

6. 6

   Turn the heat to low and stir the lemon-garlic mixture into the beans, then add the salt and mix thoroughly. Simmer for 3–5 minutes more, stirring constantly, until the flavor is integrated and the pot looks glossy and thick.

7. 7

   Remove from heat and immediately drizzle in the 60 ml olive oil, stirring to emulsify slightly into the beans. Taste and adjust with an additional 10 ml lemon juice if you want sharper tang, then let the foul rest for 5 minutes to set.

8. 8

   Spoon the foul mudammas into a warm serving bowl and top with diced tomato, sliced spring onion, and chopped parsley. Finish with an optional extra 10 ml olive oil for a classic sheen, and serve while hot with bread and fresh vegetables.