Ful Medames

Recipe courtesy of Colette Rossant

Show: Cooking LiveEpisode: Best Selling Cookbooks: A Memoir with Recipes by Colette Rossant

Rated: 3 stars out of 5Rate itRead users' reviews (1)

RECIPE
COMMENTS & REVIEWS(1)

Cook Time:
12 hr 20 min
Level:
--
Yield:
--

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Times:

Prep: 8 hr 0 min
Inactive Prep: --
Cook: 12 hr 20 min
Total:: 20 hr 20 min

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Ingredients

1 pound dried Egyptian fava beans
1 head garlic, cut in half
7 cups of water
6 eggs
Juice of one lemon
Salt and pepper to taste
6 tablespoons chopped scallion
6 tablespoons olive oil
3 tablespoons lemon juice
6 bowls

Directions

Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add water and bring to a boil. Lower to a simmer, add eggs in their shells, the juice of the lemon and salt and pepper to taste. Cook the beans for 12 hours, or until tender, checking occasionally and adding water if needed. Into each individual bowl, place 1 tablespoon chopped scallion, 1 tablespoon olive oil, 1/2 tablespoon lemon juice, salt and pepper to taste. Peel the eggs and place one in each bowl. Peel the eggs and place one in each bowl. Spoon in the ful. Serve with Egyptian pickles and toasted pita.

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Comments & Reviews

recipe Ful Medames
Peggi Livingston Manor, NY 01-17-2010
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kind of right but not the real deal
Rated: 3 stars out of 5

My husband of 25 years was Egyptian and over the years having visited Egypt many times, we prepared many dishes that were new... to me. I have become the one who cooks the Egyptian food now and I guess I am sort of the ghost cook for my husband. I read your recipe for 'foul madamas'. (in Egypt they just call them foul [fool]. We start by preparing the beans if they are dry from a bag or most times we will use canned beans from the ethnic grocery store. In a pot we put olive oil, garlic, onion, green peppers to sweat. Then we add cumin, salt, pepper and about 2-4 oz of tomato sauce. We let all this work for a few minutes until the peppers start to soften. Next we add the beans drained thoroughly and stir. Then we add about 2/3 cup of Hot water. We let this boil until everything is the same consistancy. Then next step is an optional one but most Egyptians do it. Take a small potato masher and mash some of the beans to release the inner pulp. this will thicken the sauce somewhat, which is desirable for the style of eating that the Egyptians do. Egyptian style of eating Foul Madamas is to break off a piece of pita bread and form it into what is known as a 'cats ear'. They scoop up a portion of beans and eat it with the bread. (I always break my bread into little pieces and eat the beans with a spoon and have been laughed at when doing this in Egypt. But they all understood and I heard them say words back and forth and the last and only thing i understood was Americana. and they all laughed, including my son)Read more