DanielFul Medames | فول مدمس | Fūl
Updated: Jul 23
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.
Preheat oven to 90 degree celsius or 200 fahrenheit.
Place cherry tomatoes on a baking dish, vine side down.
Brush the tomatoes with olive oil.
Season with salt and pepper.
Wack into the oven and slow roast for 2 to 2.5 hrs or until the tomatoes shrivel like raisins.
*Check on the 2 hr mark."
While the tomatoes are roasting, pound 2 cloves of garlic, salt and 1 TBSP of olive oil into a paste with mortar and pestle.
In a cold skillet, add 1 TBSP of olive oil.
Add in the garlic paste.
Turn the heat up to medium and saute until aromatic.
Add in cumin and 1/2 TBSP of shatta.
Saute until well combined and aromatic.
Drain and add in the fava beans along with 3 TBSP of the liquid.
*I personally find that adding all the liquid can be too salty.*
Saute until well combine and bring it up to a simmer.
Turn off the heat.
Using the back of a spatula, smash the beans.
In the same mortar, add 1/2 TBSP shatta, 1 clove of garlic, parsley and sumac.
Pound into a paste.
Turn the heat up to medium. Add in 1/4 of hot water.
Fold to combine well.
The consistency should not be too runny or thick.
*If you want a smooth texture, blitz in a blender.*
Fold in the parsley paste until well combined.
Remove from heat.
*You can add salt, but be sure to taste and adjust.*
At this time, the tomatoes should be done.
Serve the Ful Medames with the slow roasted cherry tomatoes.
Scatter scallions over the top.
Serve immediately with some Palestinian flatbread.
Pro Tip:
If you are using fresh fava beans, soak them overnight in water.
Cook fresh fava beans longer until they are soft enuff to be mashed.
Beautiful isn't it?