Ful Medames - Fava beans served 3 DELICIOUS ways

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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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:
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My Filming Equipment:
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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

[MiddleEats]

If you have a favourite way of making Ful, then let me know. I'd love to see some interesting combinations that I haven't heard from before.

Hope you enjoyed the video and if you want to help us Ful-fil out dreams of going full time with the channel, then consider supporting us on Patreon. www.Patreon.com/MiddleEats

[sobhirizk]

as an Egyptian born and raised, immigrant to USA at age of 26
worked as a line cook for 22 years knowing almost everything about FUL from A to Z let me take my hat off for you simplifying the method to make FUL from scratch..I love all your dishes keep up the good work my son ..God bless you

[davidderoberts]

Although not Arabic, my family is from southern Italy and I grew up with fava beans. A middle eastern friend showed me how to make mashed ful when we were in college together. Ful got me through my university days providing delicious nutrition for the cost of a can of beans, some pita, and a few pantry ingredients. Love it. Now I also eat ful with whole beans as a thick soup with added olive oil, cumin, Aleppo pepper, and coriander/cilantro. It’s always a hit with company. Thanks for these recipes!!

[yahya]

We also eat ful in Ethiopia for breakfast!! although it really is more like a fava bean shiro, we still call it ful or ful wet sometimes

[rontavakoli-JD-MBA]

Ful is addictively delicious. Fava is rarely used in western food so its fantastic to see this recipe. Persians sprinkle a bit of angelica on it. i'm salivating already. great recipe idea obi

[asem]

The word "MEDAMES" in Arabic is derived from the word "DAMES", which describes the darkness of the night, so we say "ظلام دامس" "Zalam Dames (deep darkness)" This is because in the past they used to cook beans on a quiet fire throughout the night hours.
In general, the word _'medames'_ has become a term for a slow cooking of any kind of grain or legume, whether you are slow cooking it at night or during the day.

[rebeccamcroberts]

Oh wow. Finally! I tried the Alexandrian version today, and warmed it slightly. Served with tomates and fresh coriander on top. This is so good! Thank you!

[nando]

I love how you served it in three different ways staring from dried fava beans .. giving lots of options that made it so easy to give a try for that delicious ancient Egyptian dish. 🤩🤩😍😍

[tiredapplestar]

Thanks for the recipe! I used to get ful at an Ethiopian restaurant that I frequented, but I moved three hours away. I’m excited to try and make this myself!

[giannisfrank]

known and beloved recipe :), greetings from Samothraki Island Greece 💓

[CathyCrothers]

I'm making this for sure! Drove 40 miles round trip into Portland to get the dried beans at a real ethnic market, along with enough sesame seeds to make my own tahini. I love beans and sautéed vegetables for breakfast. So glad to hear it's a fav around the world.

[chuerpan]

Appreciate your video style, it’s straightforward, no unnecessary content and yet not miss any details, clear instructions. Perfect tutorial!

[GodRaa]

I used to buy the foul in cans, but because of health concerns I got dry foul and tried it your way. It was amazing and pretty simple. Thanks love your videos!

[deathpyre]

I guess they're part of a Ful breakfast?

[tanyaware]

I appreciate how the chef gives you the measurements in grams and in cups. I do not cook using the metric system so that is great for me. He is too cute and easy to follow. Good video.

[decemberclouds]

I want to incorporate more beans in my diet, so please give us more recipes. :) Thank you for these, it seems really versatile!

[anahidkassabian]

Great vid, as always. As for other ways to serve ful, some Lebanese friends once served it as a soup, with the beans whole, and then all sorts of toppings to add--lemon, onion, garlic, cumin, tomato, cheese, I can't remember everything. It was really nice that way, though I usually have it mashed.

[MAli-rwko]

Obie your channel is the best middle eastern recipes channel on YouTube. Wish you all the success

[m.s.]

Excellent and informative video. I made the mashed version today and it turned out great.

[TreyMichael]

Loved this and I would definitely love to see more versions!