Ful Medames Egyptian Fava Bean Stew Food

FUL MEDAMES - EGYPTIAN FAVA BEANS

Ful Medames - Egyptian Fava Beans image

From Saad Fayed, Ful medames is a popular breakfast dish in Egypt. It is served usually with a fried egg and pita bread. The pita bread is sometimes used as a scoop for the fava beans. Ful medames dates back to ancient Egypt. Overnight soaking of beans not included in times.

Provided by Nana Lee

Categories Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs dried fava beans or 1 1/2 lbs broad beans
2 crushed garlic cloves
1 tablespoon lemon juice
1/4 cup olive oil
1/2 teaspoon cumin

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.

Nutrition Facts : Calories 704, Fat 16.2, SaturatedFat 2.3, Sodium 23.1, Carbohydrate 100.1, Fiber 42.6, Sugar 9.8, Protein 44.6

FUL MEDAMES

Ful Medames image

The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze, and it is sold in the streets. Vendors put the beans in large, round, narrow-necked vessels, which they bury through the night in the dying embers of the public baths. Ful medames is pre-Ottoman and pre-Islamic.

Provided by Claudia Roden

Categories Bread Salad Sauce Garlic Breakfast

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 cups small Egyptian fava beans (ful medames), soaked overnight (and left unpeeled)
Salt
1/3 cup chopped flat-leaf parsley
Extra-virgin olive oil
3 lemons, quartered
Salt and pepper
4-6 cloves garlic, crushed
Chili-pepper flakes
Cumin

Steps:

As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2-2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.
Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.
The beans are eaten gently crushed with the fork, so that they absorb the dressing.
Optional Garnishes
Peel hard-boiled eggs-1 per person-to cut up in the bowl with the beans.
Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.
Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.
Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).
In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.
Variations
A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.
In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.

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