Howdy lovelies? So, the weekend left us yet again. Anyone feeling the weekday blues yet again? Not me for sure, I am just glad to be alive to be enjoying a plate of these ful medames.
During the first three weeks of this brand new year, it has been really hot over here in Singapore but thankfully, subtle changes are already happening in the weather with the return of clouds and a LOT of rain especially over the weekend. I am not complaining though as I love the rain but something bad actually happened this time due to the rains.
So, on Saturday afternoon I decided to go groceries shopping. I was just walking to the side of the road to hail a cab and I tripped. Before I had time to comprehend everything, I was flat on the ground, face down, arms all stretched out. (Don’t even try to imagine this scene) I didn’t even bother thinking as to whether I was injured or not. The first thing that came to my mind was “did anyone just see that???” Since it was raining and all, it seemed like no one was around and I thought okay cool, at least no one saw me in this avatar. I didn’t care if my knees were hurting or how the condition of my dress was. True story.
Before I could even get up, a lady shouted from across the road and went “Miss, are you okay?” I looked up and yup there were a bunch of people right there. SHUCKS! It was really kind of her to cross the road, offer me help, pass me the tissues and all but I am not sure if It did make me feel any better. I HATE TO FALL WHEN PEOPLE ARE AROUND. Okay maybe it’s the case for almost everyone. Sighs…
Anyways, today ful medames recipe is basically an encore with a slight adaption. Ful medames or foul medames is a dish cooked with fava beans. It is cooked with spices and then topped up with fresh chopped onions, sliced green chilies and a squeeze of lime juice. It is best eaten with toasted crusted bread. Just as I had mentioned in an earlier post, Foul (Ful) originates from middle east. In fact, it is the national Egyptian dish. Coincidentally, Ful is also popular in both Singapore and Malaysia.
Even though the classic recipe does not use any meat, adding the ground beef does add an extra texture and deliciousness to this dish. If you want to omit the beef, by all means, it would still be delicious, I promise.
If you have not eaten this dish before and wonder how it tastes, imagine it between the lines of hummus but with a hint of spice. This dish is perfect for anytime of the day, be it breakfast, lunch or even dinner! I mean imagine dipping a chunk of baguette into the oozy egg yolk and I just LOVE how a squeeze of lime really bring all the flavors together. This ful medames recipe is SO delightful and you have to give it a try. I mean some expectations should be there for a National dish, right?
- 2 cans (400 g each) foul medames - Blend till quite fine with some water
- 150g ground beef (omit if you want to keep this vegetarian)
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- ½ tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp salted butter
- To Be Blended Into A Paste
- 2 large onions
- 6 cloves garlic
- 6 sunny side up
- 2 onions - diced
- 3 green chilies- sliced
- 6 small limes - halved
- Melt butter in a hot pan and pour in oil.
- Stir fry the blended paste until fragrant. Add in coriander powder, cumin powder and fennel powder and fry for at least 3 minutes or until the spices are fragrant.
- Add in the ground beef, if using and cook till brown.
- Mix in the blended beans.
- Add about ¾ - 1 cup of water (depending on the consistency) and simmer for another 10 minutes.
- Season with black pepper and salt, if required.
- Serve the dish in a deep plate and top up with a sunny side egg, diced onion, green chili and lime.
- This dish is best accompanied with slices of toasted baguette.
- The canned beans already contain salt, so go easy on the salt.
- Ful keeps really well so you can keep a batch in the fridge and just reheat it before consuming.