Ful Madames
Fava bean stew
This is a classic breakfast dish that is popular in Egypt, but found throughout the Middle East. Its main ingredient is the fava bean. Its cooked for a while so that the beans begin to break down. Its served with boiled eggs in Egypt when served for breakfast, but can also be served as a snack. As with most dishes, the ingredients vary from region to region. Some places chickpeas or onions are added. But there is usually lemon juice, garlic and cumin powder present. I like to dry toast cumin seeds and then grind into a powder.
This is an adaptation of a recipe a that a Palestinian friend gave me.
Ingredients
2 cups of dried fava beans
1 cup of dried chickpeas
3 cloves garlic
2 tablespoons tahini
salt (about 2 teaspoons)
1 teaspoon chilli flakes (optional)
1 tablespoon cumin powder.
Juice of 1 lemon
Handfull of chopped corriander
2 tomatoes, finely chopped
olive oil
Method
Soak the fava beans and chickpeas in water preferably over night. Put them in a pan/pressure cooker and cover with water. Bring to the boil and cook until the beans and chickpeas are very tender. (I cook them in a pressure cooker, it usually takes about an hour). You should be able to break down some of the beans with the back of your spoon.
Crush the garlic with the salt in a mortar and pestle. Add this to the beans, along with the tomatoes, chilli, tahini, cumin powder and lemon juice. You may need to add some water if the stew is too thick. Allow to cook for a further 10 minutes or so. Add the coriander and drizzle over some olive oil. Serve with bread and wedges of lemon.
This is a classic breakfast dish that is popular in Egypt, but found throughout the Middle East. Its main ingredient is the fava bean. Its cooked for a while so that the beans begin to break down. Its served with boiled eggs in Egypt when served for breakfast, but can also be served as a snack. As with most dishes, the ingredients vary from region to region. Some places chickpeas or onions are added. But there is usually lemon juice, garlic and cumin powder present. I like to dry toast cumin seeds and then grind into a powder.
This is an adaptation of a recipe a that a Palestinian friend gave me.
Ingredients
2 cups of dried fava beans
1 cup of dried chickpeas
3 cloves garlic
2 tablespoons tahini
salt (about 2 teaspoons)
1 teaspoon chilli flakes (optional)
1 tablespoon cumin powder.
Juice of 1 lemon
Handfull of chopped corriander
2 tomatoes, finely chopped
olive oil
Method
Soak the fava beans and chickpeas in water preferably over night. Put them in a pan/pressure cooker and cover with water. Bring to the boil and cook until the beans and chickpeas are very tender. (I cook them in a pressure cooker, it usually takes about an hour). You should be able to break down some of the beans with the back of your spoon.
Crush the garlic with the salt in a mortar and pestle. Add this to the beans, along with the tomatoes, chilli, tahini, cumin powder and lemon juice. You may need to add some water if the stew is too thick. Allow to cook for a further 10 minutes or so. Add the coriander and drizzle over some olive oil. Serve with bread and wedges of lemon.
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