Comments on: Ful Medames https://norecipes.com/ful-medames/ Fri, 27 Oct 2023 02:59:22 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/ful-medames/#comment-28296 Wed, 29 Jul 2020 01:26:42 +0000 https://norecipes.com/recipe/ful-medames/#comment-28296 In reply to John Sebastian.

Thanks for sharing your story John! This is one of my favorite breakfasts when I'm in the Middle East. I'd make it more often at home, but unfortunately it's had to find ful here dried or cooked...

]]> By: John Sebastian https://norecipes.com/ful-medames/#comment-28295 Tue, 28 Jul 2020 20:50:30 +0000 https://norecipes.com/recipe/ful-medames/#comment-28295

Reminds of the late 1970's Manchester UK I had Lebanese friends who showed me how to cook this beautiful meal. They sometimes added an egg on top or crumbled feta cheese, served with pita bread. I still cook this meal.

]]> By: Pascal https://norecipes.com/ful-medames/#comment-25740 Sat, 14 Sep 2019 07:19:54 +0000 https://norecipes.com/recipe/ful-medames/#comment-25740 In reply to Emily.

Soak them overnight in water, optional with a tea spoon or so of baking soda. Rinse well and cook without salt (inhibits process), carefully watching that the beans don't disintegrate. Cooking takes anything from 30 minutes

]]> By: Marc Matsumoto https://norecipes.com/ful-medames/#comment-25699 Sun, 01 Sep 2019 12:01:35 +0000 https://norecipes.com/recipe/ful-medames/#comment-25699 In reply to Emily.

Hi Emily, I don't have a good recipe for cooking dried fava beans, but they do need to be cooked for quite some time to soften the skins as they can be quite tough.

]]> By: Emily https://norecipes.com/ful-medames/#comment-25697 Sat, 31 Aug 2019 20:47:25 +0000 https://norecipes.com/recipe/ful-medames/#comment-25697 Hey Marc, mouthwatering, thank you!
I intend to cook dried fava beans instead of using the canned ones. Do you have a recipe for that besides boiling them in salted water?

]]> By: Imane Daher https://norecipes.com/ful-medames/#comment-436 Sun, 08 Nov 2015 14:50:00 +0000 https://norecipes.com/recipe/ful-medames/#comment-436 Being Lebanese, Foul and Loubieh BZeyt are some of our staple food, I grew up eating them. and Marc in No recipes site is the only Chef that made these recipes as authentic as my childhood recipes. Thank you so much.

]]> By: Marc Matsumoto https://norecipes.com/ful-medames/#comment-440 Thu, 27 Aug 2015 06:42:00 +0000 https://norecipes.com/recipe/ful-medames/#comment-440 Hi Jackie, nice catch, the first step got cut off when I cut and pasted it from Word. Sorry about that!

]]> By: Jackie https://norecipes.com/ful-medames/#comment-437 Thu, 27 Aug 2015 03:30:00 +0000 https://norecipes.com/recipe/ful-medames/#comment-437 My childhood in a photo! My parents are originally from Iraq and we sometimes had this for breakfast on weekends. I just can't imagine eating it cold! We warmed it up on the stovetop with all of the canning liquid, mashed it very lightly (just enough to thicken the liquid with beany starches but kept most of the beans relatively whole), and threw in chopped garlic and lemon juice, topped with a healthy dose of chopped parsley, and a solid drizzle of olive oil. Pretty much what you have here, so try it warm! It's delicious!

]]> By: KB https://norecipes.com/ful-medames/#comment-438 Mon, 24 Aug 2015 23:35:00 +0000 https://norecipes.com/recipe/ful-medames/#comment-438 Another savory breakfast person...thank you for a new option!

]]> By: JudithNYC https://norecipes.com/ful-medames/#comment-439 Sun, 23 Aug 2015 13:59:00 +0000 https://norecipes.com/recipe/ful-medames/#comment-439 Thank you for this recipe. I am a savory breakfast person too, with the disadvantage that I don't like eggs. I usually eat toast and hummus with a big pile of sprouts on top. This recipe will add some variety to my delicious bean breakfast.

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