Ful Mudammas
I am grateful to my son Alfred, who is a more questing and resourceful cook than I am, for teaching me this recipe for an inexpensive, healthy and popular dip that is traditionally served at breakfast in Palestine.
Ingredients: (Serves 4 to 6 people)
500g x Dried, Split, Broad Beans.
400g x Cherry Tomatoes.
4 Large Cloves of Garlic.
3 Crushed Cumin Pods.
1 small red chilli – de-seeded and finely chopped.
1 lemon.
Extra Virgin Olive Oil.
Ground Black Pepper.
Flat Leaf Parsley.
Sea Salt.
Method
Soak the broad beans overnight in plenty of fresh water. Wash the cherry tomatoes and roast three-quarters of them in a little olive oil at 170 degrees C., in a fan oven, for 20 to 25 minutes until they are soft and warmed through. Drain the broad beans and boil them in a large pan of water for 40 minutes until they are soft and pliable.
Crush three cloves of garlic with a splash of olive oil and a pinch of salt then place them in a lightly-oiled frying pan. Gently fry the garlic adding the crushed cumin and finely chopped chilli until all are melded and lightly-cooked. Drain the broad beans thoroughly then mash them until they form a smooth paste then add them to the frying pan along with the garlic, cumin and chill and mix thoroughly along with three-quarters of the cooked tomatoes.
Add a small wine glass of olive oil and the juice of the lemon to the broad bean mixture and then place the contents in a large shallow bowl. Dress the dip with the remaining raw cherry tomatoes (chopped), the remaining cooked tomatoes, a sprinkling of black pepper, a generous handful of chopped parsley and a final drizzle of olive oil.
Serve warm with hot pitta bread.
If I was serving that for breakfast I would probably accompany it with orange juice. If, however, it was part of a lunch or dinnertime meze I would probably opt for a refreshing rosé such a this month's Vin de Corse Porto Vecchio: Domaine de Torraccia Rosé 2021.
August Wines of the Month: £99.00 per case (of six bottles) delivered, saving £15.50 on list prices.
