Ful Medames - Fava beans served 3 DELICIOUS ways
184.5 هزار بار بازدید -
3 سال پیش
-
Ful Medames or Fava beans
Ful Medames or Fava beans are one of the most common breakfast foods in the Middle East. There are literally hundreds of unique ways to make and serve ful. Today I'm going to show you how to serve ful 3 amazing ways.
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➥ Patreon Patreon: MiddleEats
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Music by Epidemic Sounds - Referral link for a free trial here
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0:00 Intro
0:47 What is Ful Medames
1:58 Cooking Ful Medames at home
4:00 Alexandrian Ful Recipe
5:07 Mashed Ful Recipe
6:33 Ful Tagine Recipe
8:32 Taste test + Review
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My Kitchen Equipment:
(These links are amazon affiliated and help pay for the running of this channel at no extra cost to you)
Box Grater: https://geni.us/d4YE
Food Processor: https://geni.us/2qQ9bX
Smaller food processor: https://geni.us/gtPJ33
My Kitchen Scale: https://geni.us/o3tM
Vegetable Peeler: https://geni.us/tiNom
Citrus Juicer: https://geni.us/8xWwcBB
Stainless Steel Cookware: https://geni.us/EsaLACR
Utensils: https://geni.us/Da55Vjd
Glass jugs: https://geni.us/QAuvNNB
Stick blender: https://geni.us/E2FNym
My Filming Equipment:
Sony a6400: https://geni.us/Cc7J0Nj
Sony F1.8 Lens: https://geni.us/5ATix6
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Ful Medames (Makes 2 cups):
200g (1 cup) Dried fava beans
50g (1/4 cup) Red lentils (Optional)
1 Tomato
1/4 Tsp Baking soda (Bicarbonate of soda)
1/4 Tsp Ground cumin
Alexandrian Ful:
200g (1 cup) Ful medames
1 small Tomato 1/2 small Red Onion 1 mild Green Chilli
1 Garlic clove
3-4 Tbsp Olive Oil
2 Tbsp Lemon Juice
3/4 Tsp Salt 3/4 Tsp Ground Cumin 1/2 Tsp Black Pepper 1/2 Tsp Chilli Powder Optional coriander or parsley
Mashed Ful:
400g (2 cups) Ful medames
3-4 Tbsp Olive Oil
1 Tbsp Lemon Juice
1 Tsp White Vinegar
3/4 Tsp Ground Cumin
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
Salty pickles or Pickle Juice (Optional and you should blend into the paste if you are using)
Ful Tagine:
200g (1 cup) Ful medames
200g (7 oz) Chopped Tomatoes (Canned)
50g (1.75 oz) Basturma/Pasterma or cured meat
1/2 Onion 2 Garlic cloves
2-3 Eggs
2 Tbsp Olive Oil
1/2 Tsp Salt
1/4 Tsp Black Pepper
3/4 Tsp Ground Cumin
1/2 Tsp Paprika or Chilli Powder
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To make the Ful Medames:
1- Place your dried fava beans in a bowl and add the bicarbonate of soda
2- Fill the bowl with water and allow the beans to soak for 3 hours
3- After 3 hours rinse the beans and drain
4- Wash the lentils, then add them, the beans, tomato and cumin to a pot and fill the pot with boiling water
5- Bring to a boil, then turn the heat down to your lowest setting and allow to simmer for 4-6 hours
6- Remove from the heat when the bean is cooked through and the skin is tender
7- Drain the beans from the pot, and retain with 1/2 a cup of the liquid it was boiled in
To make the Alexandrian Ful:
1- Chop the Tomato and Onion into a medium dice
2- Mince your garlic and chop the green chilli into small pieces
3- Add all the ingredients to a bowl and mix thoroughly to combine
4- Taste for seasoning and adjust to your liking
To make the Mashed Ful:
1- Drain your fava beans in a sieve to remove excess liquid
2- Use a potato masher or ricer to mash the beans into a paste
3- Push the paste through a sieve until all the skins have been removed and you are left with pure bean paste
4- Add the remaining ingredients to the paste and mix well
5- Taste for seasoning and adjust to your liking
6- Plate in a bowl, and garnish with olive oil as well as some chilli powder
To make the Tagine:
1- Dice your onion into a medium dice
2- Remove the spice coating from the basturma and slice into small squares
3- Add the olive oil to a small pot over a medium heat, then add the onion
4- Saute the onion until cooked through and translucent
5- Mince the garlic and add in with the basturma, cook for a couple of minutes
6- Add the tomato to the pot and then allow to cook for 10-15 minutes until reduced and thick
7- Add the beans and the remaining ingredients and mix well
8- Place the mixture into some oven safe ramekins and make a well in the center of each one
9- Crack an egg into the ramekins, then place in the oven to bake at 180c or 350f for 10-15 minutes until the eggs are cooked through
----
➥ Patreon Patreon: MiddleEats
➥Instagram Instagram: itsmiddleeats
➥Facebook Facebook: MiddleEatsyt
Music by Epidemic Sounds - Referral link for a free trial here
https://www.epidemicsound.com/referra...
----
0:00 Intro
0:47 What is Ful Medames
1:58 Cooking Ful Medames at home
4:00 Alexandrian Ful Recipe
5:07 Mashed Ful Recipe
6:33 Ful Tagine Recipe
8:32 Taste test + Review
----
My Kitchen Equipment:
(These links are amazon affiliated and help pay for the running of this channel at no extra cost to you)
Box Grater: https://geni.us/d4YE
Food Processor: https://geni.us/2qQ9bX
Smaller food processor: https://geni.us/gtPJ33
My Kitchen Scale: https://geni.us/o3tM
Vegetable Peeler: https://geni.us/tiNom
Citrus Juicer: https://geni.us/8xWwcBB
Stainless Steel Cookware: https://geni.us/EsaLACR
Utensils: https://geni.us/Da55Vjd
Glass jugs: https://geni.us/QAuvNNB
Stick blender: https://geni.us/E2FNym
My Filming Equipment:
Sony a6400: https://geni.us/Cc7J0Nj
Sony F1.8 Lens: https://geni.us/5ATix6
----
Ful Medames (Makes 2 cups):
200g (1 cup) Dried fava beans
50g (1/4 cup) Red lentils (Optional)
1 Tomato
1/4 Tsp Baking soda (Bicarbonate of soda)
1/4 Tsp Ground cumin
Alexandrian Ful:
200g (1 cup) Ful medames
1 small Tomato 1/2 small Red Onion 1 mild Green Chilli
1 Garlic clove
3-4 Tbsp Olive Oil
2 Tbsp Lemon Juice
3/4 Tsp Salt 3/4 Tsp Ground Cumin 1/2 Tsp Black Pepper 1/2 Tsp Chilli Powder Optional coriander or parsley
Mashed Ful:
400g (2 cups) Ful medames
3-4 Tbsp Olive Oil
1 Tbsp Lemon Juice
1 Tsp White Vinegar
3/4 Tsp Ground Cumin
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
Salty pickles or Pickle Juice (Optional and you should blend into the paste if you are using)
Ful Tagine:
200g (1 cup) Ful medames
200g (7 oz) Chopped Tomatoes (Canned)
50g (1.75 oz) Basturma/Pasterma or cured meat
1/2 Onion 2 Garlic cloves
2-3 Eggs
2 Tbsp Olive Oil
1/2 Tsp Salt
1/4 Tsp Black Pepper
3/4 Tsp Ground Cumin
1/2 Tsp Paprika or Chilli Powder
----
To make the Ful Medames:
1- Place your dried fava beans in a bowl and add the bicarbonate of soda
2- Fill the bowl with water and allow the beans to soak for 3 hours
3- After 3 hours rinse the beans and drain
4- Wash the lentils, then add them, the beans, tomato and cumin to a pot and fill the pot with boiling water
5- Bring to a boil, then turn the heat down to your lowest setting and allow to simmer for 4-6 hours
6- Remove from the heat when the bean is cooked through and the skin is tender
7- Drain the beans from the pot, and retain with 1/2 a cup of the liquid it was boiled in
To make the Alexandrian Ful:
1- Chop the Tomato and Onion into a medium dice
2- Mince your garlic and chop the green chilli into small pieces
3- Add all the ingredients to a bowl and mix thoroughly to combine
4- Taste for seasoning and adjust to your liking
To make the Mashed Ful:
1- Drain your fava beans in a sieve to remove excess liquid
2- Use a potato masher or ricer to mash the beans into a paste
3- Push the paste through a sieve until all the skins have been removed and you are left with pure bean paste
4- Add the remaining ingredients to the paste and mix well
5- Taste for seasoning and adjust to your liking
6- Plate in a bowl, and garnish with olive oil as well as some chilli powder
To make the Tagine:
1- Dice your onion into a medium dice
2- Remove the spice coating from the basturma and slice into small squares
3- Add the olive oil to a small pot over a medium heat, then add the onion
4- Saute the onion until cooked through and translucent
5- Mince the garlic and add in with the basturma, cook for a couple of minutes
6- Add the tomato to the pot and then allow to cook for 10-15 minutes until reduced and thick
7- Add the beans and the remaining ingredients and mix well
8- Place the mixture into some oven safe ramekins and make a well in the center of each one
9- Crack an egg into the ramekins, then place in the oven to bake at 180c or 350f for 10-15 minutes until the eggs are cooked through
3 سال پیش
در تاریخ 1399/12/24 منتشر شده
است.
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