Ful Medames (Egyptian Beans) is a traditional Somali recipe (also sometimes spelled Fuul) for a stew of dried broad (fava) beans, typically served as a main meal accompaniment. The full recipe is presented here and I hope you enjoy this classic Somali version of: Ful Medames.
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This dish, also known simply as fūl, is a classic Somali bean dish. Traditionally it is made with either broad (fava) beans or pink Egyptian lentils and red lentils can be substituted. This is typically served as a breakfast dish.
Ingredients:
450g dried broad (fava) beans or pink beans
90g red lentils
3 tbsp lemon juice
60ml olive oil
1/2 tsp ground cumin
100g spring onions, chopped or fried slivers of onions, to garnish
salt and freshly-ground black pepper to taste
Method:
Sort through and rinse the beans then place in a large saucepan and add lightly-salted water to cover. Bring to the boil, then reduce to a simmer and cover and cook on low heat for 2½ hours. If needed top-up the water to ensure that the beans are covered at all times.
Add the lentils, cover and simmer for a further 30 minutes, until both the lentils and the beans are tender and the mixture has thickened. Stir-in the lemon juice, olive oil, cumin, salt and freshly-ground black pepper. Tip into a serving bowl and garnish either with the chopped spring onions or with fried slivers of onion.
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