Ful Medames
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Aperçu
Ful medames is stewed fava beans dressed with olive oil, cumin, garlic and lemon, and it is Egypt's national dish. It is eaten at any hour, though breakfast is when it belongs most, and it is sold from carts across Cairo and Giza in the mornings. Traditionally it is cooked and served in a large metal jug, the qedra, over a very long slow heat, often overnight, which is why street ful has a depth that a quick home version does not. What the beans are dressed with varies endlessly: parsley, onion, chilli, tomato, hard eggs, tahini. Its versions across the region are worth knowing. In Somalia, fuul is a breakfast staple served with eggs and laxoox or canjeero flatbread, spiced with xawaash, the blend of cumin, coriander, cardamom, cloves, turmeric and more that makes it noticeably hotter than the Egyptian version. In Morocco it is bissara, made from fava beans and split green peas cooked with garlic, eaten especially in the north during cold weather. This particular recipe includes tahini, which is a Levantine addition rather than a classic Egyptian one, and it uses tinned beans rather than the overnight cook.
Note de Patrimoine AFN
Ful medames is regarded as a national dish of Egypt and is particularly associated with Cairo and Giza. Related preparations include Somali fuul, spiced with xawaash, and Moroccan bissara made with fava beans and split green peas.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Put the garlic cloves, cumin seeds and a pinch of salt in a mortar and pestle and crush until the seeds are cracked and the garlic is in small, flimsy chunks. If you have no mortar and pestle, mince the garlic very finely.
- 2
Empty the fava beans with their liquid into a medium saucepan and combine with the tahini and garlic paste.
- 3
Cook over medium-high heat, stirring frequently, until the liquid retains some brothiness but turns thick and sauce-like, about 5 minutes.
- 4
Add the lemon juice and salt to taste.
- 5
Mash about a third of the beans with a potato masher to thicken, if you want.
- 6
Serve with toasted pita and a drizzle of olive oil.
Notes de l’Africook
Notes personnelles de Nympha Nzeribe- Toast the cumin seeds and crush them fresh. Pre-ground cumin gives a fraction of the aroma and this dish has very few ingredients to hide behind.
- Keep the liquid from the tin. It is what makes the sauce, and drained beans give a dry, pasty result.
- Mash only some of the beans. The contrast between whole beans and thickened sauce is the texture the dish is after.
- Be generous with the lemon and the olive oil at the table. Ful is dressed as it is eaten as much as while it cooks.
- For a fuller version, top with chopped parsley, onion, tomato, chilli and hard eggs, all of which are standard in Egypt.
- Tahini is a Levantine addition rather than a classic Egyptian one. Leave it out for a plainer, more traditional Egyptian ful.
Questions fréquentes
What are fava beans?
Fava beans, also called broad beans, are large flat beans eaten fresh or dried across the Mediterranean, Middle East and North Africa. Ful medames uses the small dried brown variety, ful hammam, which holds its shape through long cooking. Tinned fava beans are widely sold and are what this recipe uses.
Is tahini traditional in ful medames?
Not in Egypt. Classic Egyptian ful is dressed with olive oil, cumin, garlic and lemon, and tahini is a Levantine addition that has spread. It is not wrong and it makes a good dish, but leaving it out gives something closer to what is sold on the street in Cairo.
What is it served with?
Bread, above all: baladi bread in Egypt, pita elsewhere, used to scoop rather than as a side. Hard eggs, chopped tomato, onion, parsley and chilli are the standard accompaniments, along with a generous pour of olive oil at the table.
How does the Somali version differ?
Somali fuul is spiced with xawaash, a blend that can include cumin, coriander, sage, peppercorn, fenugreek, turmeric, ginger, cardamom, cloves, nutmeg and saffron, which makes it noticeably hotter and more aromatic than the Egyptian version. It is served with eggs and laxoox or canjeero flatbread.
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