قدسية حمص وفول Jerusalem Ful
Updated: Jun 18
قدسية حمص وفول Jerusalem Ful
Foul Mudammas is often served at breakfast but not any breakfast. Growing up it was a dish reserved for weekend brunch with the whole family. Arab weekend breakfasts are often elaborate, and a time to mingle around the table for hours. The whole family will feast and nibble on all sorts of little dishes that are scattered all over a long table. Many of the dishes come from the pantry. Like olives, pickles, zaatar, jams and halaweh (halvah). And at least one egg dish is served. Boiled eggs, fried eggs in olive oil, eggs and potatoes or herbs etc. Many fresh cut veggies like crisp cucumbers, radishes and tomatoes and herbs are served next side to bowls of hummus and ful. The ful and hummus were hardly ever made on weekends, they were often bought from your favorite local joint. My mom would send my brothers to get them from the neighborhood tiny stall that served endless bowls of the most delicious creamy ful and hummus and on the way back my brothers would pick warm pitas or Jerusalem kaek from the local bakery fresh enough for this feast. The ful was often cooked in big brass urns, or clay pots and cooked slow for hours making this an anticipated weekend brunch dish. When you buy ful its often plated in these rustic bowls
accompanied by a green sauce called dagga and shattah (chili paste). Piping hot pot of mint tea accompany every breakfast table, and always served In clear glass cups. Coffee is never served with food.
Today’s ful recipe is called “Udsieh”
The Udsieh is native to the city of Jerusalem where I grew up and went to school down by al Waad street.
There is a famous hummus nook called “Hummus Abu Shukri” he’s been around since my parents were school age students and probably even before their time.
Abu Shukri is an old city icon he’s been there since1948. The restaurant became famous for their creamy hummus. Everything there is served humbly, with so much heart and tradition. The place is small and often filled with locals and tourists alike. They also make this "Udsieh" literally translates into “Jerusalemite”
At Abu Shukri they add a scoop of their creamy hummus and a scoop of ful mixed together creating this delicious treat.
You can add chopped tomatoes, minced parsley and some jalapeños dagga on top. But you always eat this with warm pita bread and a cup of mint tea.
Although ful is enjoyed all over the Arab world but it has deep roots in Egypt. Ful is the Arabic word for fava beans. When you say ful mudammas then you are referring to the mashed dip that we are cooking below.
Udsieh Ful and Hummus
One 14 Oz can Ful with its liquid (cooked fava beans) or 1 cup of cooked small fava beans
Juice of one lemon (more if you like)
2 tbls Extra virgin olive oil
1-2 garlic cloves finely chopped
1/4 tsp cumin
Salt to taste
(any of the ingredients could be adjusted to your taste. If you like more garlic add more garlic etc.)
1 cup of prepared Hummas
1 tomato, finely chopped
Jalapeño ribs and seeds removed and finely chopped
Chopped mint and parsley
In a small pan, heat the ful including its liquid. Bring to a gentle boil
Lower the heat and simmer for 5 more minutes. We are just reheating the beans as they are already fully cooked.
Reserve a few beans to garnish on top. With a fork or a pestle smash the beans to the consistency you like. Some like them chunky some like them smooth
Add the garlic, lemon juice, cumin and salt
To make the Udsieh:
To one cup of prepared ful or (cooked fava beans) we need one cup of prepared hummus.
Mix the two together to the consisteny you like. Add a drizzle of olive oil on top and serve with pita bread and mint tea.
In Jerusalem they often serve ful and hummus with a dagga on top. Its a simple paste made from jalapenos, garlic and lemon juice.
A pestle to smash the fava beans