This simple stew, known as Ful (Foul) is often a traditional Middle Eastern breakfast. It is a stick-to-your-ribs savory breakfast or makes a light and quick vegan dinner– you will want to add this little jewel to your collection.
SIMPLY BEAUTIFUL RECIPES
This is one of my favorites my From the Garden Cookbook, a hot bowl of goodness, and so simple to make. If you are not familiar with this warming bowl of chickpea and Egyptian fava beans, it is a must try, this recipe will not disappoint.
One of the tenants of my blog, Bijouxs Little Jewels from the Kitchen which I began 7 years ago, is to share simply beautiful recipes for the home cook. Introducing new tastes and foods to the kitchen, is something I have practiced for years. I shared many of those dishes with my former personal chef clients. The world of food is vast, yet keeping things interesting in dining at home can be a challenge–we tend to rely on the foods that are familiar. I encourage you to try this lovely stew, a taste of delicious Lebanese cooking.
FOUL MEDAMES
This dish is known as foul (or ful) medames, or “foul” (pronounced “full”). The recipe appears to have originated in Egypt, but spread throughout the Middle East. Each country has their own special take on the dish. The basic recipe is cooked fava beans, many times along with chickpeas, lemon, crushed garlic and cumin served with fresh herbs and eaten with pita bread.
EGPTIAN FAVA BEANS
Fava beans, which are also known as broad beans, make for a very nutritious breakfast. Naturally they have no saturated fat or cholesterol, and are packed with vitamins and lean protein. Purchase them canned, in fact the chickpeas are also canned, which makes this stew is a cinch to put together.
CHICKPEA & FAVA STEW
This breakfast dish is very popular in Lebanon. It was an absolute joy when the large bowl of the stew was brought to the table steaming hot, loaded with fresh herbs. No true Lebanese breakfast is complete without it. To add to the simplicity, the microwave quickly cooks the tomato used to make the dressing.
I was taught this recipe by a cook from Lebanon who shared with me how to make Ful (Foul), as it is often known. I was lucky, the cook took the time to show me how to make the dish first hand, explaining each ingredient. Once I dined on this dish, I had to have the recipe.
My favorite way to serve this stew is in a large earthenware serving bowl, steaming hot right at the table. Each person can ladle some of the stew into their bowl, with plenty of pita or lavash bread to dip in the fragrant broth.
Please enjoy the fragrant bowl of goodness, another little jewel from Bijouxs.
For more little jewels be sure to order my No. 2 Cookbook, From the Garden (very reasonably priced)
As always, enjoy. B
