Ful Medames (Egyptian Brown Bean Stew)

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Ful Medames (Egyptian Brown Bean Stew) recipe, or contribute your own.


Black Pepper; freshly ground
6 Cloves garlic; crushed
2 lemons; Quartered
1 lb Ful beans; soaked (available
1 md Sweet onion; (bermuda)
1 sm Handful fresh; chopped
olive oil; Good quality
1 tb Freshly cumin; ground
4 Hard-boiled eggs; shelled
1 Handful cilantro; chopped

Original recipe makes 4



Says the _New Internationalist Food Book_ (by Troth Wells, published by Second Story Press, Oxford, 1990) : The following recipe is my adaptation of that given in the Food Book. Heat oven to 300 F. Put the soaked, drained beans into a baking dish with a cover and pour in enough water to cover them by 2 inches. Add half the cumin, lots of black pepper, and the garlic. Cook slowly in the over, covered, for 3-4 hours, until the beans are very soft but not broken up, and the juice is thick. Meanwhile, put the eggs, cilantro, mint, lemon, and onion into separate dishes on the table. When the beans are ready, salt them and add the rest of the cumin and 1/4 cup of olive oil. Serve in the baking dish at the table and invite people to addtheir own eggs, mint, cilantro and lemon juice on top, and more olive oil as needed to give a smooth consistency. This is good served with warm pita bread and a tomato/onion/cucumber/ mint/olive salad with a light yogurt and garlic dressing. Some people like to add a dash of hot sauce. Joanne Cook Halifax, Nova Scotia jcook@fox.nstn.ca JOANNE COOK REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Love Egyptian beans awesome
louda77 2y ago

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