Ful Medames Food

FUL MEDAMES

Steps:

• Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add water and bring to a boil. Lower to a simmer, add eggs in their shells, the juice of the lemon and salt and pepper to taste. Cook the beans for 12 hours, or until tender, checking occasionally and adding water if needed. Into each individual bowl, place 1 tablespoon chopped scallion, 1 tablespoon olive oil, 1/2 tablespoon lemon juice, salt and pepper to taste. Peel the eggs and place one in each bowl. Peel the eggs and place one in each bowl. Spoon in the ful. Serve with Egyptian pickles and toasted pita.

FUL MEDAMES

Steps:

• Drain the beans and place in a large saucepan.
• Add 7 cups of water and bring to a boil over medium-high heat.
• Reduce the heat to low and add the juice of 1 lemon, the garlic and the salt.
• Cover and simmer over low heat (the beans will retain their shape only if cooked slowly) until the beans are soft-- moist but not soupy-- about 12 hours.
• You should do this ideally in the crock pot.
• Check occasionally and add water if the beans become dry.
• Twenty minutes before serving, chop the scallions and combine with the remaining lemon juice.
• Stir in the oil, season with salt and pepper, and set aside.
• Discard the garlic and gently stir the lemon mixture into the beans.
• Adjust seasoning.
• Spoon into bowls, mash slightly.
• Serve warm with pita bread.

FUL MEDAMES - EGYPTIAN FAVA BEANS

Steps:

• Soak beans overnight in water.
• Drain, and cover with fresh water in large saucepan.
• Bring to a boil and simmer on low for 45 minutes to 1 hour, or until beans are tender.
• Drain and place in medium bowl.
• Add remaining ingredients.
• Beans and remaining ingredients can be mashed together, or the beans can be left whole and gently mixed with remaining ingredients.
• It is more commonly served mashed together.
• Serve hot with a fried egg and pita bread.

FUL MEDAMES

Steps:

• Drain the beans and rinse. Fill the empty, clean can with water and pour into a saucepan with the beans. Bring them to the boil to warm through, then take them off the heat.
• Meanwhile, in a separate medium frying pan, gently fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins, then add 2 tsp sea salt flakes, the cumin, chilli flakes and tomatoes. Drain the beans, reserving some of the cooking liquid. Add to the onion mixture and cook over a low heat for 30 mins, stirring often and adding some of the cooking liquid if it looks dry.
• Using a potato masher, mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a chunky, soft purée. If it splits slightly, mix in a drop of cold water.