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Writer's picturebrkt-ברקט

Ful (fūl)

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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