Ful medames
Description
Perfect with the meal and with drinks. Ful medames is served chilled to slightly soften the bitter aftertaste of red pepper, but you can taste the dish right after making it. It wonderfully satisfies hunger for many hours. To make preparing the pâté easier, it's best to boil the beans in advance. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Among legumes, beans are ideal, but you can also use chickpeas, peas, etc.
- 2
Step 2
Soak the beans in warm water for 4–6 hours, or even better overnight. In the morning, drain the water and transfer the beans to a pot or cauldron. Cover with warm water and place the pot on the stove. Skim off any foam that forms and boil until tender.
- 3
Step 3
Soaked beans take 1–1.5 hours to cook; unsoaked beans take 2–3 hours. Check the beans for doneness by taste, adding hot water to the pot if needed. Then turn off the heat and let them cool in the broth.
- 4
Step 4
Meanwhile, add dried garlic, paprika, hot red pepper, ground black pepper, salt, and cumin to the blender bowl. Process for several minutes until finely crumbled.
- 5
Step 5
Pour the cooked beans into a bowl with the ground spices and seasonings, add a couple of spoonfuls of broth and lemon juice, and purée.
- 6
Step 6
When pureeing, add olive oil to achieve the consistency you prefer: thin or thick.
- 7
Step 7
Place the foul medames in a bowl or dish. Rinse the tomatoes and dice them into small cubes, removing the cores. Place the diced tomatoes on top of the pâté. Sprinkle with chopped cilantro, scallions, parsley, or dill, as desired. Serve.