Ful Medames

Name: Ful Medames
Yield: 1
Cuisine: Egipcia
Ingredients: dashes Olive oil; 3 Lemon; 4 Garlic Clove; 0.33 cups Parsley; Cumin; 2 cups Broad Beans

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 1 (estimated)

Nutrition facts

Protein23 %15 g
Carbs71 %47 g
Fat7 %2 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	233 kcal	55 kcal
Protein	15 g	3.5 g
Carbs	47 g	11.1 g
Fat	2 g	0.5 g

One serving is about 424 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Egyptian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Egyptian

Ingredients

dashes Olive oil
3 Lemon
4 Garlic Clove
79 ml ParsleyOriginal: 0.33 cups
Cumin (Sprinking)
480 ml Broad BeansOriginal: 2 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2–2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.
Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.
The beans are eaten gently crushed with the fork, so that they absorb the dressing.
Optional Garnishes
Peel hard-boiled eggs—1 per person—to cut up in the bowl with the beans.
Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.
Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.
Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).
In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.
Variations
A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.
In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.