My kitchen has been witnessing a lot of experiments these days thanks to some challenging events going in the blogosphere. (I have become a slave to these Blog -events now!)
This time I am traveling all the way to the Middle East to Egypt-All thanks to Glenna of A Fridge Full of Foods. We are in search of ‘Ethnic Dishes’and she has asked us ‘to make a dish from a culture, country, or ethnicity other than our own’.
Here I discovered a National favourite –‘Ful Medames’ (Ful -Egyptian word for beans usually fava beans, and medames meaning buried -hinting at the original cooking method, which involved burying a sealed pot of water and beans under hot coals.)
Traditionally this recipe, consists of Fava beansslow-cooked in a copper pot that have been partially or completely mashed.
This is the first time I have ventured into Egyptian cuisineor cuisine of the Middle East for that Matter.
I turned my city upside down in search of Fava Beans– no one even knows what they are! It is something like ‘Wal beans’ we get here, which also I did not get at this time of the year.I took a printout of some photos of Fava beans so that at least I would find some canned beans in the local Malls. But I couldn’t find them. L
I had already made up my mind to make Ful Medames, so I settled for some Red Beans. (I also bought a can of green Lima beansin the bargain, with which I have no clue what to do..maybe I will team it up with some pasta!)
I will repost the recipe once I get hold of Fava Beans!
I made my own Whole wheat Pita Bread, which is normally eaten with Ful Medames(here again I had no choice since Pita bread is not readily available) This recipe I have borrowed from the Masterchefs-Bee and Jai of Jugalbandi. Thank youMaster bakersfor this wonderful recipe with Wheat flour.
Thank you Glenna, I gained an insight into various other cuisines while searching for some really traditional breakfast recipes around the world!
Ful Medames recipe
~ 2 cups Red Beans (actually Fava beans) soaked overnight