FUL MEDAMES
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
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.
FUL MEDAMES
Make and share this Ful Medames recipe from Food.com.
Provided by Mirj2338
Categories Beans
Time 12h5m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 335.6, Fat 14.4, SaturatedFat 2, Sodium 12.7, Carbohydrate 38.7, Fiber 15, Sugar 4.3, Protein 15.8
FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)
Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!
Provided by Suzy Karadsheh
Categories Vegan
Time 25m
Number Of Ingredients 15
Steps:
- In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
- In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
- Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
- Serve with pita bread, sliced veggies and olives.
Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg
FUL MEDAMES
Ful Medames is a popular Middle Eastern breakfast recipe that's made with cooked fava beans and cumin, then topped with a garlicky, lemon olive oil sauce!
Provided by Yumna Jawad
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Pour the fava beans and the chickpeas together into a colander to drain. Rinse the beans in cold water.
- Transfer the rinsed, drained beans to a medium saucepan over medium heat, and add 1 and half cups of cold water. Season with cumin and kosher salt.
- Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed, smashing occasionally with the back of a wooden spoon to get the desired consistency.
- Meanwhile, combine all the ingredients for the sauce in a small bowl.
- When the beans and chickpeas are done cooking, serve the sauce on top or next to the ful medames. You can have stir half the sauce with the bean mixture and serve the other half on the side.
- Serve with fresh parsley on top along with warm pita, tomatoes and radishes.
Nutrition Facts : Calories 487 kcal, Carbohydrate 42 g, Protein 17 g, Fat 30 g, SaturatedFat 4 g, Sodium 1499 mg, Fiber 12 g, Sugar 1 g, ServingSize 1 serving
FUL MEDAMES - EGYPTIAN FAVA BEANS
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
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 WITH EGGS AND PITA
Humble ful medames is one of the most popular home-cooked recipes throughout the Middle East. It's served for breakfast, lunch and dinner, but is considered a national dish in Egypt. Traditionally made with dried fava beans, this version uses canned as a shortcut.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and half of the onion; season with 1/2 teaspoon each salt and pepper and the cumin. Cook, stirring, until the onion is soft, about 3 minutes.
- Add the fava beans and 1 1/4 cups water to the skillet. Bring to a simmer and cook until the beans are tender, 6 to 8 minutes. Mash the beans slightly with a potato masher or a large serving fork, leaving some of the beans whole. Add an additional 1/4 cup water if the beans are too stiff; they should have the consistency of a thick stew.
- Combine the jalapeño, parsley, lemon zest and lemon juice in a food processor and pulse until fine. Stir the mixture into the beans and season with more salt and pepper. Stir together the remaining onion, the tomato and cucumber in a bowl.
- Bring a large pot of water to a gentle simmer. One at a time, crack each egg into a small bowl and gently slip into the simmering water. Cook until the whites are set and the yolks are cooked to the desired doneness, 3 to 5 minutes. Remove with a slotted spoon.
- Divide the bean mixture among bowls. Top with the poached eggs and tomato-cucumber mixture; drizzle with olive oil and sprinkle with parsley. Serve with the pita wedges.
Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 185 milligrams, Sodium 954 milligrams, Carbohydrate 68 grams, Fiber 12 grams, Protein 23 grams, Sugar 4 grams
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.
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Main ingredients Fava beans, vegetable oil, cuminAlternative names FūlVariations Lemon juice, onion, parsley, garlicPlace of origin Egypt
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- Rinse and drain the fava beans and place them in a 2-quart sauce pan. Cover them with one inch of water and bring to a low simmer over medium-high heat until tender, or about 8 minutes.
- Drain the beans and transfer them to a mixing bowl, add 1/4 cup olive oil and all the ingredients except the eggs and parsley. Use a wooden spoon to slighly mash to desired consistency, adding more olive oil if necessary.
- Transfer ful to a serving plate, top with hard-boiled egg wedges, parselty and additional olive oil if desired.
THE MOST POPULAR FOOD IN EGYPT - EGYPT JOY TRAVEL
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- Ful Medames & Ta'ameya. Ful Medames (pronounced: fool) is made of mashed fava beans that are slowly cooked all night in a giant metal jug called Qedra to be rich melted.
- Kushari. Kushari plate is a mix of rice, spaghetti or macaroni, and black lentils mixed together, topped with a spiced tomato sauce, and garnished with chickpeas and crispy fried onions.
- Mulukhiyah. It is a green slimy paste that is made from jute leaves. It is prepared by removing the central spine from the leaves, and then chopping the leaves finely with garlic and coriander.
FUL MEDAMES - TRADITIONAL EGYPTIAN RECIPE | 196 FLAVORS
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Ratings 1Category Appetizer, BreakfastAuthor Mike BenayounUploaded 2021-01-25
- Add the fava beans with their liquid in a large Dutch oven and heat them over medium heat for 10 minutes.
FUL MUDAMMAS - ANCIENT VEGETARIAN MIDDLE EASTERN RECIPE
From toriavey.com
5/5 (28)Uploaded 2020-04-22Category Main CoursePublished 2014-05-15
- If cooking dried fava beans, prepare them using the instructions on my blog - How to Prepare Fava Beans. If using canned fava beans, pour them into a colander to drain. Rinse the beans in cold water. Set aside, then continue with recipe.In a large skillet, heat 1 tbsp olive oil over medium heat. Fry the diced onion till it becomes translucent and golden. Add garlic and cumin, sauté for 1 minute till fragrant. Add the fava beans to the pan, then add about ½ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, season with salt and pepper to taste (I usually add about ½ tsp salt and 1/8 tsp of pepper). Cover the skillet.
- Let mixture simmer for about 10 minutes on medium low heat until the beans are nice and tender. Remove lid from pot and continue to cook until the liquid has reduced by about 75 percent. Remove from heat.
- Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash the mixture to a semi-smooth consistency; it should be a little more chunky than hummus. For a mashing tool, I like to use my spice pestle. You can also use a potato masher or the back of a large metal spoon.
FOUL MEDAMES - MIDDLE EASTERN RECIPES | MERECIPES
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- Ful Medames. The most popular street food snack in Egypt, Ful is a paste of mashed broad (fava) beans flavored with garlic and olive oil. It is labeled out of large copper pots, often into pockets of pitta bread and typically sold as an inexpensive takeaway sandwich.
- Tamiya. Another Egyptian street food staple, known elsewhere as falafel, Tamiya is made with mashed fava beans and parsley (instead of chickpeas, which are used elsewhere around the Mediterranean).
- Koshari. One of the famous Egyptian dishes, A mix of rice, brown lentils and macaroni topped with fried onions and a spicy tomato sauce, koshari is normally eaten in dedicated koshari restaurants that serve the dish exclusively.
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- Heat a large pot or dutch oven over medium-high heat. Add the olive oil and once it's hot add the onion. Sauté the onion for 7 to 8 minutes or until it starts to brown and caramelize. Add the garlic and sauté for 30 seconds.
- Add the fava beans and water, increase the heat and bring to a low boil, then reduce to a simmer for 20 minutes.
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Ratings 2Calories 367 per servingCategory Appetizer/Starter
- Drain and rinse the fava beans and put in a pot of boiling water, covering the beans by a good 1/2in/1cm or more. Bring to a simmer and simmer for approx 5-8min until gently soft.
- Drain the beans then put in a bowl with the cumin, crushed garlic, lemon juice, olive oil and a little salt and pepper. Mix all together, mashing some of the beans as you go so it forms a kind of spread/dip.
- Serve topped with a little more oil, some parsley, red onion or add some tomato or hard boiled egg, as you prefer. Use as a dip or spread on bread.
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- Kushari. Affectionately known as Egypt’s national dish, Kushari is a unique concoction many travelers (including us) will eat on our first Cairo visit.
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