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Ful medames
Ful medames (Arabic: فول مدمس, romanized: fūl midammis IPA: [fuːl meˈdammes]; 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 vegetables, herbs, and spices. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Sudan and Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah.[citation needed] Fava beans can also sometimes be found in other cuisines in the Middle East, and Africa, though cooked differently.
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 dish is mentioned in the Jerusalem Talmud, indicating that it was used in the Horn of Africa and Middle Eastern countries since the fourth century. Although there are countless ways of embellishing fūl, the basic recipe remains the same. Once the fūl is cooked, it is salted and eaten plain or accompanied by vegetable oil, corn oil, butter, clarified butter, buffalo milk, béchamel sauce, cured beef (basturma), fried or boiled eggs, tomato sauce, garlic sauce, tahini, fresh lemon juice, chili peppers, or other ingredients.
In the Middle Ages, the making of fūl in Cairo was monopolized by the people living around the Princess Baths, a public bath in a tiny compound near today's public fountain of Muhammad ‘Ali Pasha, a block north of the two elegant minarets of the Mosque of Sultan al-Muayyad above the 11th century Bab Zuweila gate. During the day, bath attendants stoked the fires heating the qidras, which are huge pots of bath water. Wood was scarce, so garbage was used as fuel and eventually a dump grew around the baths. When the baths closed, the red embers of the fires continued to burn. To take advantage of these precious fires, huge qidras were filled with fava beans, and these cauldrons were kept simmering all night, and eventually all day too, in order to provide breakfast for Cairo's population. Cookshops throughout Cairo would send their minions to the Princess Baths to buy their wholesale fūl.
Fūl is prepared from the small, round bean known in Egypt as fūl medames ("brown beans"). The beans are cooked until very soft. Other kinds of beans used by Egyptian cooks are fūl rūmī ("Roman", i.e. "European broad beans"), large kidney-shaped fava beans, and fūl baladī ("country beans", which are of middling size). Fūl nābit (Coptic: ⲫⲉⲗⲉⲧⲣⲏⲧ, Feletrat) are fava bean sprouts, fūl akhḍar ("green fūl") are fresh fava beans, and fūl madshūsh ("crushed fūl") are crushed fava beans.
Ful medames 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, Syria, Jordan, Israel, Palestine, Saudi Arabia, Yemen, Bahrain, Somalia, Djibouti, Ethiopia, Eritrea, South Sudan, Sudan, Morocco and Libya.
Ful medames is a popular breakfast dish in Syria, especially Aleppo. The fava beans are left simmering in large copper jars throughout the night, to be served from the next morning on; the beans swim in tahini and olive oil, completed with a hint of red pepper paste (made from Aleppo pepper) over the top.
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Ful medames
Ful medames (Arabic: فول مدمس, romanized: fūl midammis IPA: [fuːl meˈdammes]; 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 vegetables, herbs, and spices. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Sudan and Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah.[citation needed] Fava beans can also sometimes be found in other cuisines in the Middle East, and Africa, though cooked differently.
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 dish is mentioned in the Jerusalem Talmud, indicating that it was used in the Horn of Africa and Middle Eastern countries since the fourth century. Although there are countless ways of embellishing fūl, the basic recipe remains the same. Once the fūl is cooked, it is salted and eaten plain or accompanied by vegetable oil, corn oil, butter, clarified butter, buffalo milk, béchamel sauce, cured beef (basturma), fried or boiled eggs, tomato sauce, garlic sauce, tahini, fresh lemon juice, chili peppers, or other ingredients.
In the Middle Ages, the making of fūl in Cairo was monopolized by the people living around the Princess Baths, a public bath in a tiny compound near today's public fountain of Muhammad ‘Ali Pasha, a block north of the two elegant minarets of the Mosque of Sultan al-Muayyad above the 11th century Bab Zuweila gate. During the day, bath attendants stoked the fires heating the qidras, which are huge pots of bath water. Wood was scarce, so garbage was used as fuel and eventually a dump grew around the baths. When the baths closed, the red embers of the fires continued to burn. To take advantage of these precious fires, huge qidras were filled with fava beans, and these cauldrons were kept simmering all night, and eventually all day too, in order to provide breakfast for Cairo's population. Cookshops throughout Cairo would send their minions to the Princess Baths to buy their wholesale fūl.
Fūl is prepared from the small, round bean known in Egypt as fūl medames ("brown beans"). The beans are cooked until very soft. Other kinds of beans used by Egyptian cooks are fūl rūmī ("Roman", i.e. "European broad beans"), large kidney-shaped fava beans, and fūl baladī ("country beans", which are of middling size). Fūl nābit (Coptic: ⲫⲉⲗⲉⲧⲣⲏⲧ, Feletrat) are fava bean sprouts, fūl akhḍar ("green fūl") are fresh fava beans, and fūl madshūsh ("crushed fūl") are crushed fava beans.
Ful medames 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, Syria, Jordan, Israel, Palestine, Saudi Arabia, Yemen, Bahrain, Somalia, Djibouti, Ethiopia, Eritrea, South Sudan, Sudan, Morocco and Libya.
Ful medames is a popular breakfast dish in Syria, especially Aleppo. The fava beans are left simmering in large copper jars throughout the night, to be served from the next morning on; the beans swim in tahini and olive oil, completed with a hint of red pepper paste (made from Aleppo pepper) over the top.
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