Chicken Shawarma. Kingston


Foul Muddammas

I know I have previously mentioned Foul Muddammas or Fava Beans as more commonly known here in the UK. A fantastically versatile legume that can stand up in its own right or can be added to anything if you fancy a hit of protein or fibre. This dish keeps the beans the star of the show with the shallots and chilli adding a satisfying warmness.


  • 1 can fava beans (foul mudamas, drained and rinsed)
  • 1/2 shallot, finely chopped
  • 2 garlic cloves, grated
  • 1/2 tsp ground cumin
  • 1 chilli, finely chopped
  • 1 dsp lemon juice
  • 1 large on the vine tomato, roughly chopped
  • 1 handful parsley, finely chopped
  • 1 tbsp olive oil
  • 200ml water


  1. In a pan on medium-high heat add the beans and the water and bring to a gentle simmer.
  2. Add the cumin, stir, leave for a minute and then switch off the heat.
  3. Then add the shallot, garlic and chilli, mix and leave for 2 minutes.
  4. Upon serving add the tomato, parsley and drizzle over the lemon and olive oil.

Enjoy 🙂

Fava Bean Dip

Fava beans or “Foul Mudames” have been a staple in my family household for as long as I can remember. They are so delicious and can be used in a multitude of ways. This time is an easy, vegan dip. A fantastic accompaniment to a scrumptious kebab, tabouli or just some bread to dip it into.


  • 400g tin fava beans
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • 1/2 tsp paprika
  • 1/4 oregano
  • 3 tbsp olive oil
  • Salt
  • Pepper


  1. Put all ingredients into a blender and blitz until smooth. In the dish of your choice drizzle a little extra oil on top along with a gentle sprinkling of paprika.