Ful Medames

Welcome to this months Eat the World challenge which ties in to to this months Egypt series. Egyptian cuisine is relies heavily on beans, grains, fresh fruits and vegetables. This is evident in the savory Koshari, the vibrant halabessa, and the fresh salads.

Check out all the wonderful Egyptian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Culinary Adventures with Camilla: Lahma Bil Basal (Egyptian Beef in Onion Sauce)
Palatable Pastime: Bedouin Stuffed Grape Leaves
Sneha Datar:Vegan Egyptian Koshari# Eat the World

Literature and Limes: Taameyya
Pandemonium Noshery: Ful Medames
Amy’s Cooking Adventures: Ghorayebah Cookies
The Gingered Whisk: Basbousa Cake Recipe
Kitchen Frau: Egyptian Fava Beans and Feta
A Day in the Life on the Farm: Koshary
Sara’s Tasty Buds: Luqmet el qadi  

Recipe
1/4 c. olive oil
1 onion, chopped
4 cloves garlic, minced
1/2 tsp. cumin seeds
salt to taste
1/2 lb. fava beans, without the hulls

Place the fava beans in a large bowl and cover with two inches of water. Allow to soak for 12 hours. Drain and replace the water halfway through. Drain again and place in an instant pot. Cover again with 4 inches of water and place the lid on the pot to seal. Cook on high pressure for 45 minutes. Allow the pot to natural release for 10 minutes before releasing the pressure valve. The beans should be broken down a bit and have lost their shape, add 1 teaspoon salt and stir. 

In a skillet heat the olive oil over medium heat. Add the onion and cook, stirring until starting to soften. Add the cumin seeds and continue cooking until the onion is translucent. Add the garlic and cook just until fragrant, about 30 seconds. Remove the beans from the instant pot with a slotted spoon and place in the pan with the onions along with a half a cup of the liquid. Cook, stirring, until the beans thicken slightly. 

Taste and adjust the salt content. Serve with a chopped salad and flat bread. Other things that go great are ta'amaya and olives. 

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Check out previous #Eat the World contributions!

• Finland - Vispipuuro
• Israel - Chicken Shawarma
• Cambodia - Khmer Lok Lak
• Georgia - Satsivi
• England - Lancashire Hotpot
• Ethiopia - Misir Wot
• Poland - Zupa Orgorkowa
• India - Gulab Jamun
• Lebanon - Garlic Toum
• Argentina - Revuelto Gramajo
• France - Choucroute Garnie
• New Zealand - Hokey Pokey Ice Cream
• Sweden - Farskpotatis
• Kenya - Nyama Choma