Fool Madamas Recipes

FUL MEDAMES

Steps:

• Pour the fava beans and the chickpeas together into a colander to drain. Rinse the beans in cold water.
• Transfer the rinsed, drained beans to a medium saucepan over medium heat, and add 1 and half cups of cold water. Season with cumin and kosher salt.
• Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed, smashing occasionally with the back of a wooden spoon to get the desired consistency.
• Meanwhile, combine all the ingredients for the sauce in a small bowl.
• When the beans and chickpeas are done cooking, serve the sauce on top or next to the ful medames. You can have stir half the sauce with the bean mixture and serve the other half on the side.
• Serve with fresh parsley on top along with warm pita, tomatoes and radishes.

FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)

Steps:

• In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
• In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
• Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
• Serve with pita bread, sliced veggies and olives.

FUL MEDAMES

Steps:

• 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.

FOOL MADAMAS

Steps:

• Stir all ingredients together in a saucepan.
• Bring to a boil, lower heat and simmer for 20-30 minutes, occasionally mashing the beans with the back of a large spoon.
• If the fool is being served for lunch, you might want to throw a little cayenne pepper or some diced chiles at this point.
• It's ready when the texture is somewhere between a soup and a paste - serve hot.

FOUL MUDAMMAS (FOOL MUDAMMAS)

Steps:

• Sort the beans and place in saucepan; cover to two inches of water over the top of the beans. Bring to a boil; cook at a rolling boil for 3 minutes then remove from heat, cover and let set for one hour. This 3 minute prep works on most every bean that asks for soaking overnight. You could also soak overnight if you wish.
• Drain liquid and add liquid again to up to 2 inches over the top of beans. Bring to a boil, reduce heat, cover, and simmer until tender, an hour or two. Older beans will require longer cook times than newer ones. If by some stroke of bad luck your beans are too old and just don't get tender no matter what you do, toss them and remember next time to date the package and use within 6 months.
• Mash beans if necessary to achieve the consistency of refried beans. It shouldn't be all pureed, as chunky bits of bean are most welcome and offer a pleasant texture.
• Season beans with salt, garlic powder and lemon juice and cook for a few minutes to allow the flavors to meld.
• Place warm beans in bowl, and top with a mixture of chopped parsley, diced tomato, diced cucumber, sliced green onion, and feta cheese. Season with a pinch of cayenne if you like and drizzle with a little bit of olive oil.
• Serve with warm toasty grilled pita bread , tandoori nan, or your favorite flatbread.