Ful Medames

Ful medames is one of the national dishes of Sudan and Egypt, often eaten at breakfast. It consists of round brown beans, partially or completely mashed which are slow-cooked. Ful medames is served with plenty of olive oil, chopped parsley, onion, garlic, and lemon juice, and typically eaten with Egyptian bread. Though originally a peasant food, it is assumed that the dish traveled around with Egyption military expansion, beginning more then 3,000 years ago. Ful medames have long been part of the daily Egyptians' diet. It is particularly renowned for being a very filling dish. The dish's name derives from the Egyptian language: ful is derived from the Egyptian word for fava beans, and medames is a Coptic word meaning "buried." The second word gives a hint at the original cooking method, which involved burying a sealed pot of water and beans under hot coals. This cooking method for beans is mentioned in the Jerusalem Talmud, showing that it has been used in the Middle East at least since the 4th century.Ful medames was exported from Egypt to the Arab World and parts of Northeast Africa . Ful medames came to the Horn of Africa when the Egyptians captured Zeila in the beginning of the 19th century. From that city the ful medames extended across the region, spread by Somalis and Egyptians. In northern Somalia, ful medames is eaten with a bread called laxoox, which is highly popular across the region. Ful medames is also eaten in Ethiopia, where it is served with flatbread and mitmita powder. The recipe also spread to parts of Europe, the United States of America, the Middle East and the United Kingdom, brought by the Egyptians.
Ful medames are still served in Egypt today. Ful medames are also served today in America every day.

Ingredients



1 lb small Egyptian dried fava beans, soaked overnight

3 lemons, juice of

1 head garlic, halved

salt

1 bunch scallion, trimmed

1/2 cup extra-virgin olive oil

fresh ground black pepper

Directions


Drain the beans and place in a large saucepan.

Add 7 cups of water and bring to a boil over medium-high heat.

Reduce the heat to low and add the juice of 1 lemon, the garlic and the salt.

Cover and simmer over low heat (the beans will retain their shape only if cooked slowly) until the beans are soft-- moist but not soupy-- about 12 hours.

You should do this ideally in the crock pot.

Check occasionally and add water if the beans become dry.

20 minutes before serving, chop the scallions and combine with the remaining lemon juice.

Stir in the oil, season with salt and pepper, and set aside.

Discard the garlic and gently stir the lemon mixture into the beans.

Adjust seasoning.

Spoon into bowls, mash slightly.

Serve warm with pita bread.