Useful and tasty ful medames
Useful and tasty ful medames favorite dish of the pharaohs. Since ancient times in Egypt and in other Arab countries breakfast prefer to eat something solid and filling and that is the national dish ful medames. It is made of several kinds of beans, cooked on low heat and seasoned with garlic, lemon juice and olive oil, often decorated with boiled eggs, tomato sauce and onions.
Because of the large amount of protein in beans, it is considered rather hard to digest. That’s why you eat breakfast and in extreme cases – for lunch. There is even a Syrian adage according to which Pul is breakfast for the prince for lunch and dinner for the poor donkey.
Legend has it that in the Middle Ages in Cairo getting ready Pul near the city baths, where throughout the day warming up huge boilers with water. The logs were little, so even burning waste. Evening, when visitors to the bathrooms left, and fires continue to smolder, their valuable heat used for cooking favorite breakfast:
Fully pots of beans and allow it to boil all night. Morning arrived from all parts of Cairo messengers of wealthy homes to bring cooked Pul. The dish was so esteemed that the Pharaohs did not go to the afterlife without it – buried them with solid amounts of small grains dried beans, which was known as Fluoro hammam, as well as larger – Pul rummy.
Interestingly, they speak even in the Bible and some Hittite texts. It is also known that Pharaoh Ramesses III presentation of the god of the Nile several thousand invites Fava beans / beans /.
Ingredients for the dish ful medames
– 500 g. Brown beans
– 1/2 cup Red lentil
– 1/2 cup crushed tomatoes
– 3-4 cloves garlic
– 3 small onion
– 1 tsp thyme
– 1 lemon
– salt to taste
– 3 tablespoons butter
– 1/2 k.ch. crushed parsley
– 1 hot green pepper
– 6 boiled eggs
Preparation of ful medames
Soak the beans for 12 hours in about 6 cups water. Pour her pour new and heat to boiling. Reduce the heat and cook for 1 hour. Pour water. In a large pot put beans, lentils, tomatoes, garlic, small-sized onion and thyme.
Pour water so that it is 5 cm above the products. Heat to boiling, reduce heat, cover and cook until ready, and occasionally skim. Drain the water and finely crushed product, add the lemon juice and salt. Stir. Pour into bowl, pour the melted butter and garnish with parsley, chopped pepper, slices of lemon and boiled eggs.