Foul Mudammas à l'Alexandrie — The Pot That Never Empties

1. 01

   Soak and soften

   Rinse the dried fava beans under cold water twice. Cover with fresh cold water (about 1 litre) and leave to soak for at least 4 hours, or overnight. You want them to swell gently but not burst. If you're in a hurry, cover with boiling water and leave for 2 hours—not ideal, but it'll do.

   ~240 min
2. 02

   Build the base

   Drain the beans. Heat 80ml of olive oil in a heavy-bottomed pot over medium heat. Add the crushed garlic and let it toast for about 2 minutes—you're not frying it brown, just turning it fragrant and soft. Stir in the ground cumin, let that sing for 30 seconds, then add the beans and stir to coat in oil.

   ~5 min
3. 03

   Slow simmer with tomato

   Add the tomatoes (fresh, chopped, or tinned as they come) and 600ml of water. Bring to a gentle simmer, then lower to barely a murmur. You want the beans to break down over the next 75–90 minutes, softening into a creamy, almost porridge-like mass. Stir every 15 minutes or so. Add water if it's catching on the bottom; the texture should be loose, spoon-able, not thick.

   ~85 min
4. 04

   Season and taste

   When the beans are collapse-soft and the pot smells like home, taste and season hard with salt and cracked pepper. The foul should taste almost aggressive in seasoning—once it's scooped into bowls and dressed, that boldness mellows. Add the split green chillies now if you want them to soften into the pot, or hold them for raw garnish at the table.

   ~5 min
5. 05

   Finish and dress

   Pour the foul into serving bowls—aim for a rough, rustic pile, not smooth. Drizzle each portion with about 10ml of the best olive oil you have left. Scatter the preserved lemon slices on top, then add a generous handful of fresh coriander. If your green chillies aren't in the pot already, lay them split-side-up on the surface now.

   ~5 min
6. 06

   Warm the pita

   While the foul finishes, warm the pita bread over a naked flame if you have one, or under a hot grill for 20–30 seconds per side. You want it pliable and warm enough to steam, not crisp. Serve on the side with the foul, and let your guests tear and scoop—that's the whole point of the meal.

   ~3 min

First spoonful hits you with cumin warmth and the deep, almost chocolate-like earthiness of cooked fava beans. The tomato adds subtle sweetness and brightness. Then the preserved lemon cuts through—sharp, salty, alive—and the fresh coriander brings a grassy finishing note. The green chilli lingers on the back palate, not heat so much as presence. Finish with torn pita to push it all down. Unfussy, ancient, completely satisfying.

• ·Don't rush the soak—proper hydration makes the beans surrender without turning mushy
• ·If the pot looks too thick halfway through, add water in 100ml splashes; foul should spoon, never stiff
• ·Preserved lemon is non-negotiable; if you don't have it, you're eating soup, not foul—make some now for next winter
• ·Toast your cumin if you bought it ground last year; old spice is a crime against this humble bean