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Ful Medames: Arabic Bean Stew Recipe

Ful Medames is an Arabic bean stew that you can prepare quickly and easily. You can find out how it works and what it tastes best with here.

Ful Medames – or Ful for short – originally comes from Egypt and is eaten in a modified form for breakfast in many countries in the Arab world. Fava beans serve as the basis. They have numerous other names such as broad beans, field beans, pork beans or broad beans.

We show you a typical Egyptian recipe for one person.

Note: It is best to soak the dried beans in a bowl of plenty of water overnight or for at least eight hours. This allows them to soak up water and take less time to cook. You can also buy canned fava beans cooked, saving you time. However, dried beans require less packaging and are therefore the more sustainable alternative.

Ingredients:

100g dried fava beans (equivalent to about 250g cooked beans)
1 onion (red or white)
2 clove(s) garlic
1green chili
1 tbsp olive oil
2 tbsp tomato paste
2 teaspoons cumin
150 ml bean water
lemon juice
Parsely
as a side dish: Arabic flatbread

Directions:

It is best to soak the beans the day before as described above.
The next day, drain the water and rinse the beans thoroughly.
Cook the beans in three times their volume of water over medium-low heat for about 50 minutes. Do not cover the pot to prevent the water from overflowing as it cooks. About ten minutes before the beans are done, add a teaspoon of salt. When you drain the beans, be sure to save the bean water as you will need it later.
Finely chop the onion, garlic and chili.
Start by adding the onion and chili to a hot pan and sweating over medium-low heat, stirring frequently. Add the garlic a little later as it burns faster.
After about three minutes, you can add tomato paste and cumin and sauté for a few minutes. Certain spices, including cumin, develop their full aroma only when they are roasted.
Add the cooked beans and douse with the bean water. Season the ful with a little salt and let it simmer over low heat for about 20 minutes.

Now mash part of the ful with a potato masher or a fork so that it gets the consistency you want. Alternatively, you can also use a hand blender and puree the ful. To do this, pour the ful into a container that is suitable for pureeing.
When serving, you can drip some lemon juice over the ful and garnish with parsley.

By the way: The ful keeps in the fridge in an airtight container for about three days.

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Egypt

Can you tell me about the use of fava beans in Egyptian cooking, such as in “ful medames”?

Introduction: The Role of Fava Beans in Egyptian Cuisine

Fava beans have been an integral part of Egyptian cuisine for centuries. Known locally as “ful,” these beans are a staple ingredient in many traditional dishes, particularly in the popular breakfast dish “ful medames.” Fava beans are not only delicious but also nutritious, making them an important part of the Egyptian diet.

The History of Fava Beans in Egypt

The use of fava beans in Egyptian cuisine dates back to ancient times. Historical records suggest that fava beans were cultivated in Egypt over 5,000 years ago. It is believed that fava beans were first introduced to Egypt during the time of the Pharaohs. Over time, fava beans became a common food source in Egypt and have remained an important part of the country’s culinary culture ever since.

Ful Medames: A Staple Egyptian Dish

Ful medames is a popular breakfast dish in Egypt that features fava beans as the main ingredient. The dish is typically made by cooking fava beans with garlic, lemon juice, and olive oil. It is then served with a variety of toppings such as chopped tomatoes, onions, parsley, and a sprinkle of cumin. Ful medames is a filling and nutritious dish that is enjoyed by many Egyptians as a breakfast staple.

How to Prepare Ful Medames with Fava Beans

To prepare ful medames, first rinse and soak the fava beans overnight. Drain and rinse the beans, then add them to a pot with water, garlic, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour or until the beans are tender. Once the beans are cooked, remove them from the heat and add lemon juice and olive oil. Top the dish with chopped tomatoes, onions, parsley, and cumin.

Other Dishes Featuring Fava Beans in Egyptian Cuisine

Apart from ful medames, fava beans are also used in other popular Egyptian dishes such as “taamiya” (Egyptian falafel) and “koshari” (a vegetarian rice and lentil dish). Fava beans can also be used to make dips and spreads such as “bessara,” a creamy dip made with mashed fava beans, garlic, and olive oil.

Nutritional Benefits of Fava Beans

Fava beans are an excellent source of protein, fiber, and essential vitamins and minerals such as iron and potassium. They are also rich in antioxidants and have been found to have anti-inflammatory properties. Consuming fava beans regularly can promote heart health, aid digestion, and boost energy levels.

Fava Beans in Egyptian Culture and Traditions

Fava beans hold a special place in Egyptian culture and traditions. They are often associated with good luck and prosperity and are a popular food choice during festivals and celebrations. Fava beans are also used in certain rituals and customs, such as the traditional meal prepared during the Islamic month of Ramadan.

Conclusion: Fava Beans as a Symbol of Egypt’s Culinary Heritage

Fava beans are not just a food item in Egypt but a symbol of the country’s rich culinary heritage. From ful medames to taamiya and bessara, fava beans are a versatile and nutritious ingredient that has been an essential part of Egyptian cuisine for centuries. Their use in traditional dishes and cultural customs highlights the importance of food in Egyptian society and the role it plays in shaping the country’s identity.

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