Ful Medames

1. 1

   Step 1

   As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2–2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.

   15 minutes

   Keep the heat low — gentle bubbles, not a rolling boil.
2. 2

   Step 2

   Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.

   5 minutes

   Keep your fingers curled under (claw grip) for safety when cutting.
3. 3

   Step 3

   Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.

   10 minutes

   Taste as you go and adjust seasoning gradually — you can always add more but can't take it away.
4. 4

   Step 4

   The beans are eaten gently crushed with the fork, so that they absorb the dressing. Optional Garnishes

   2 minutes

   Warm your serving plates in the oven briefly for a restaurant-quality touch.
5. 5

   Step 5

   Peel hard-boiled eggs—1 per person—to cut up in the bowl with the beans.

   10 minutes

   Keep your fingers curled under (claw grip) for safety when cutting.
6. 6

   Step 6

   Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.

   5 minutes

   Keep your fingers curled under (claw grip) for safety when cutting.
7. 7

   Step 7

   Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.

   5 minutes

   Keep your fingers curled under (claw grip) for safety when cutting.
8. 8

   Step 8

   Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).

   3 minutes

   Be careful not to burn garlic — it turns bitter quickly. Add it after other aromatics.
9. 9

   Step 9

   In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.

   3 minutes
10. 10

    Step 10

    A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.

    5 minutes
11. 11

    Step 11

    In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.

    5 minutes

    Don't overcrowd the pan — cook in batches for a better sear.

Frequently Asked Questions