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Ful (pronounced fool) mudames other spellings include ful mudammas and foule mudammes), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients.
Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt. Then was exported from Egypt to other parts of the Arab world, as well as other parts of Africa and Asia, but particularly to Iraq, Lebanon, Israel, Syria, Jordan, Palestine, Saudi Arabia, Yemen, Somalia, Ethiopia, Eritrea, Sudan, Morocco and Libya.
Ful medames is an ancient, pre-Ottoman and pre-Islamic national dish of Egypt, a traditional breakfast. Some remnants of the dish were found in the 12th Dynasty Pharaonic tombs in Egypt, and any food that has been found in an ancient tomb must have been a wildly popular culinary treat.
Some writers have suggested that ful medames dated all the way back to Ancient Egypt.
Some evidence of the use of ful is a cache of 2,600 dried fava beans unearthed at a late Neolithic site on the outskirts of Nazareth.
This cooking method is mentioned in the Jerusalem Talmud, indicating that the method was used in Horn of African and Middle Eastern countries since the fourth century.
1. Place a medium-sized pot on the hob.
2. Open, drain and wash the can fava beans using a sieve, empty into the pot beit-mirkahat.com/.
4. Open, drain and wash the tin of chickpeas using a sieve, empty in the pot also.
5. Fill the pot with boiling water from the kettle until about an inch over the contents.
6. Boil on high heat for 15 mins or until water is level or slightly over the contents.
7. While it is boiling, squeeze the lemon juice from the lemon and set aside.
8. Also while boiling, crush the garlic cloves using a pestle and mortar or garlic crusher utensil, set aside until the fava beans and chickpeas have finished boiling.
9. Drain them using a sieve, leaving roughly a third of the water.
10. Add the lemon and the crushed garlic and mix together.
11. Add the salt and pepper.
12. Using the bottom of a jar or glass, inside the saucepan begin crushing all the contents until all has become thick and juicy.
13.Pour the contents into bowls for serving
14. Finally, drizzle the olive oil over it.
This dish goes amazing with a variety of fresh raw vegetables, neatly plated and seasoned using salt and pepper, check out the images below for a little inspiration.