Mudammas can be made from a wide variety of beans. The main thing is to boil them down to a soft state. When extinguishing, approximately 75% of the liquid should evaporate. Mudammas is served hot, each on a separate plate. The dish is garnished and complemented with tomatoes, eggs, fresh onions and finely chopped herbs. This is a very ancient dish, tasty and healthy, it is not for nothing that its recipe has survived to this day. In the past, of course, the beans were boiled rather than taken out of the jar. Good luck and bon appetit!
Purpose: For lunch / For dinner / For nature
Main Ingredient: Vegetables / Legumes
Cuisine geography: Arabic
Diet: Lean meals / Vegetarian food
- Canned Beans - 2 Glasses
- Olive oil - To taste
- Onion - 1 Piece
- Garlic - 2 Cloves
- Cumin - 1 Teaspoon
- Water - 1/2 Glass
- Lemon (juice) - 2 Pieces
- Tomatoes, eggs, onions, herbs - To taste (filling)
How to cook "Mudammas"
Fry the onions in olive oil, add garlic and caraway seeds.
Add beans, spices and water. Boil for 10 minutes. Reduce heat and simmer for half an hour.
Transfer the beans to a bowl, add the lemon juice and crush with a pestle.
Serve in portions, garnished with tomatoes, eggs, onions and herbs.