Fould Mdammas, Damascus Mix

A light and refreshing version of slow-cooked fava beans, prepared without tahini. The beans are tossed with extra virgin olive oil, lemon juice, and a vibrant mix of finely chopped tomatoes, onions, parsley, and fresh mint, creating a healthy and colorful traditional breakfast.

🥄 Ingredients

• You can use canned fava beans; they're not much different from homemade boiled fava beans:
• 2 cans of Chinese fava beans (this is the best of all ready-made fava bean dishes).
• 1 tablespoon finely minced garlic
• Juice of 3 lemons or 0.5 teaspoon citric acid
• 0.25 teaspoon cumin
• 0.25 teaspoon dried mint
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt
• 0.25 cup good quality olive oil
• 1 small finely chopped onion
• 1 medium finely chopped tomato
• 0.25 cup finely chopped parsley

👩‍🍳 Instructions

1. Heat the fava beans and let them boil for 10 minutes to remove any canned taste. Don't discard the water or rinse them. Place them in a plastic mixing bowl (a hollow one is best). Add the lemon juice and garlic, mix well, then add the spices and salt, and mix again thoroughly.
2. Place the fava beans in a serving dish and sprinkle with parsley. Top with chopped onion in the center, then chopped tomatoes, and drizzle the oil evenly over the top.

🌹 Decoration

Garnish the dish as I explained with chopped parsley, tomatoes, and finely chopped onions. Add mint leaves, hot or sweet peppers, radishes, and cucumbers (to serve alongside the fava bean dish).