Ful Medames | فول مدمس | Fūl
- Daniel
- Jun 3, 2021
- 3 min read
Updated: May 22
Despite having a pandemic in this crazy time, there is still a lot of turmoil across the globe. You should have known about the ongoing conflict between Israel and Palestine. I am not gonna dive into politics on this website, but rather, I will be posting recipes from Palestine as well as Israel as a peace offering.
I mean, food brings people from all walks of life together, so I don't see why not. Anyway, let's start off with this hearty meal called Ful Medames. This is originated from Ancient Egypt and it is considered "peasant food". It somehow traveled its way to Palestine. And it has become a staple breakfast dish, especially during Ramadan as it is a rather filling meal.
Ful Medames deserve more recognition compared to the famous Baba Ganoush or Hummus. It is mashed fava beans cooked with garlic and olive oil. It is also traditionally garnished with some herbs and fresh tomatoes, but I decided to amp things up. Just a little.
Anyway, please give this recipe a try.
Ingredients:
(Serve 2)
Cherry Tomatoes With Vines, 400g
High Quality Olive Oil, 3 TBSP + More For Brushing
Sea Salt, Pinch
Black Pepper, Pinch
Garlic, 3 Cloves
Cumin Powder, 1/2 TSP
Shatta Homemade, 1 TSBP Adjust To Preference
Canned Fava Beans, 400g
Parsley, A Handful
Sumac, 1/2 TSP
Scallions Finely Sliced, For Garnish
Equipment:
Cast Iron Skillet / Pan
Oven
Directions:
Please visit my "How To Make Shatta" page for the recipe.
Slow Roast the Tomatoes
Preheat oven to 90°C (200°F).
Place cherry tomatoes vine side down in a baking dish.
Brush with olive oil and season with salt and pepper.
Roast for 2 to 2.5 hours, or until shriveled like raisins.
Check at the 2-hour mark.
Start the Fava Beans Base
In a mortar and pestle, pound 2 garlic cloves with salt and 1 TBSP olive oil into a paste.
In a cold skillet, add 1 TBSP olive oil and the garlic paste.
Turn heat to medium and sauté until aromatic.
Add cumin and ½ TBSP shatta chili paste. Sauté until fragrant.
Drain the fava beans and add to the skillet with 3 TBSP of their liquid.
Avoid using all the liquid to control saltiness.
Stir to combine and bring to a gentle simmer. Turn off heat.
Smash beans using the back of a spatula for a chunky texture.
Make the Parsley-Sumac Paste
In the same mortar, add:
½ TBSP shatta
1 garlic clove
A handful of parsley
A sprinkle of sumac
Pound into a rough paste.
Return to heat, add ¼ cup hot water and stir to loosen the mixture.
Adjust water for desired consistency.
Blend if a smoother texture is preferred.
Fold in the parsley paste into the fava mixture until well combined.
Taste and adjust salt if needed. Remove from heat.
Assemble and Serve
By now, the cherry tomatoes should be done roasting.
Serve the ful medames in a bowl, topped with the roasted tomatoes.
Scatter with sliced scallions.
Enjoy immediately with Palestinian flatbread.
Pro Tip
If using fresh fava beans, soak them overnight and cook until soft enough to mash.
Control salt by using less bean liquid and salting gradually.
Beautiful isn't it?
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