Ful medames

This recipe requires preparation in advance!

Ful medames also Foul Mudammas is one of the national dishes of Sudan and Egypt, often eaten at breakfast. It consists of brown fava beans, partially or completely mashed, which are slow-cooked and served with olive oil, chopped parsley, onion, garlic, and lemon juice. Ful medames is typically eaten with Egyptian bread ('eish masri).

The dish's name derives from the Egyptian language: ful is the Egyptian word for fava beans, and medames is a Coptic word meaning "buried." The second word hints at the original cooking method, which involved burying a sealed pot of water and beans under hot coals. This cooking method for beans is mentioned in the Jerusalem Talmud, indicating that it has been used in the Middle East at least since the 4th century.

Ful medames was exported from Egypt to the Arab World, particularly the Levant and Somalia. Ful medames came to the Horn of Africa when the Egyptians captured Zeila in the beginning of the 19th century. From there, it spread to other regions. In northern Somalia, ful is eaten with a pancake-like bread called laxoox. Ful is also part of Ethiopian cuisine, where it is served with flatbread and mitmita powder or berebere spice mix.

Ful medames

Servings:	Serves 4
Calories per serving:	675
Ready in:	16 hours, 10 minutes
Prep. time:	12 hours 10 minutes
Cook time:	4 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	19th January 2013

Best recipe review Looks nasty, tastes ok 3.4/5 They say you eat with your eyes. 'Nuff said. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450 g (1 lb) ful beans, soaked overnight, rinsed and drained
• 1 tablespoon freshly ground cumin
• 6 cloves garlic, peeled and crushed
• 4 hard-boiled eggs, shelled and coarsely chopped
• 1 handful coriander leaves, chopped
• 1 handful fresh mint leaves, chopped
• 2 lemons, cut into quarters
• 1 Spanish onion, peeled and sliced
• sea salt and freshly ground black pepper

To serve

• Olive oil
• 6 Pitta breads
• 200 ml Yogurt
• 4 Tomatoes
• Half a cucumber
• 150 g Mixed salad leaves

Mise en place

• Preheat the oven to 120° C (250° F - gas ½), [fan oven 100° C & reduce cooking time by 10 mins per hour]

Method

1. Place the presoaked beans in a casserole dish, fill with water and cover the beans by 2 inches
2. Add half of the cumin, Crushed garlic and lots of black pepper, cover and cook for 4 hours until the beans are soft. Don't break the beans up.
3. Place the eggs, herbs, onion slices and lemon quarters on separate plates
4. When the beans are cooked, stir in the remaining cumin and add salt to taste

Serving suggestions

Serve the baking dish at the table with the plates of garnish, olive oil, pitta breads and salad

Variations

If you cannot get ful beans, other dried beans will suffice, though the flavour will not be the same

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