Most of the world's population relies on pulses - dried seeds from legumes - such as peas, lentils, and beans - as their main source of daily nutrition. Animal protein is a rarity, if it is available at all.
In Israel, there are plenty of butchers and fishmongers but they are far outnumbered by the the number of stalls in the shuk purveying dried pulses and grains. I buy my fair share but not nearly as many or in the quantities I see others purchase. Pulses for many are still the basis of most dishes, with the addition of meat or not. And for many it is with great pride that they continue to make homemade hummus or ful or misr wot.
At this time of year, when I am preparing for the holidays, I think a lot about my family's traditional recipes. And while I will forever cook them and honor them, I am becoming increasingly attracted to those burlap sacks in the shuk.
Today I made an Egyptian standard - Ful Medames (stewed dry fava beans). But like most things, I couldn't leave well enough alone and found myself adding spices that better suit my palate, but are not in the traditional recipe.
BT's Ful Medames-esque
Ingredients:
1/3 pound (150 grams) dry fava beans
4 cloves crushed garlic
2 lemons - juiced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cinnamon
1/8 teaspoon cloves
2 sprigs dried thyme
1 bay leaf
1 teaspoon salt
1 jalapeño
1 1/2 tablespoons olive oil
1 bunch fresh cilantro
1 tomato
1 cucumber
1/2 red onion
Directions:
Cover beans in cold water and leave to soak for 24
Discard soaking water and rinse thoroughly
Add beans to saucepan and add enough water to cover them
Bring to boil and let cook 4 minutes
Drain beans and leave them to cool 2 minutes
Carefully remove outer shell from beans
Return beans to saucepan
Add cumin, coriander, cinnamon, cloves, thyme and bay leaf
Add enough water to cover beans and simmer for 45 minutes or until beans are tender
Remove thyme and bay leaf and discard
Do not drain remaining liquid
Slightly smash beans until they are broken down but still lumpy
Slice jalapeño into very thin rings - veins and seeds included
Add jalapeño, lemon juice, garlic and salt to the ful
Heat on low for 1 minute
Remove from heat
Chop tomato and cucumber into small pieces
Add cilantro, tomato and cucumber to bowl
Drizzle olive oil over the ful
Serve with raw onion, harissa or s'gug and flatbread
Enjoy! !בתיאבון
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