If you have a favourite way of making Ful, then let me know. I'd love to see some interesting combinations that I haven't heard from before. Hope you enjoyed the video and if you want to help us Ful-fil out dreams of going full time with the channel, then consider supporting us on Patreon. www.Patreon.com/MiddleEats
My dad likes to heat mashed ful in a pot after thinning it a bit with water and olive oil. Then adding an egg and mixing it together until the egg is cooked. You end up with an interesting ful texture
Coming from Lebanon, I’m of course used to the Lebanese variant, which is similar to the Alexandria version you posted, except that we add mashed garlic, omit the cumin, serve the vegetables on the side and also serve fresh mint stalks to munch on. I think I’ll try your ful tagine, but maybe omit the cumin, since I’m not a huge fan of that spice.
as an Egyptian born and raised, immigrant to USA at age of 26 worked as a line cook for 22 years knowing almost everything about FUL from A to Z let me take my hat off for you simplifying the method to make FUL from scratch..I love all your dishes keep up the good work my son ..God bless you
@@MiddleEats 1- simply Ful with cumin, lemon, olive oil and topped with my secret tahini sauce. 2- Ful with clearfid butter ( samna AKA ghee) add eathir fried or hard boiled eggs 3- Ful with minced fry garlic, finger, little tomato sauce and chopped parsley Ful to me can be eaten any time of the day after all I am Egyptian and according to my mother after she stopped breast feed me she stuffed me with a kilo of mdamues
Although not Arabic, my family is from southern Italy and I grew up with fava beans. A middle eastern friend showed me how to make mashed ful when we were in college together. Ful got me through my university days providing delicious nutrition for the cost of a can of beans, some pita, and a few pantry ingredients. Love it. Now I also eat ful with whole beans as a thick soup with added olive oil, cumin, Aleppo pepper, and coriander/cilantro. It’s always a hit with company. Thanks for these recipes!!
I looked up this word shiro and fava beans, yum yum. Thanks for your comment, guess I'm trying some new dishes out because you said this word, shiro. I read a scoop of yogurt is used in the fava shiro, is that true?
The word "MEDAMES" in Arabic is derived from the word "DAMES", which describes the darkness of the night, so we say "ظلام دامس" "Zalam Dames (deep darkness)" This is because in the past they used to cook beans on a quiet fire throughout the night hours. In general, the word _'medames'_ has become a term for a slow cooking of any kind of grain or legume, whether you are slow cooking it at night or during the day.
As a Vegetarian Mexican American living in France it has brought me to all the wonderful dishes from Northern Africa India Pakistan and other parts of the Middle East. I will say this reminds me of how us Mexicans eat our pinto beans cilantro onions farm cheeses Serrano peppers jalapeños etc sooooo good cant wit to try some of these
@@pinchebruha405 Oh yea, a friend of mine swears by adding a bit of epazote to Ethopian chickpea stews and tabouleh salad. Plus I'm sure this style of Ful could work really well with those adobo chilies.
Ful is addictively delicious. Fava is rarely used in western food so its fantastic to see this recipe. Persians sprinkle a bit of angelica on it. i'm salivating already. great recipe idea obi
I love angelica & cook with it a fair bit in season. One of my earliest memories is my gran making candied angelica. Watching those stems turn into what looked like edible emeralds with that beautiful green was like magic for me. She would then use it in baking or to top cakes & puddings. (I'd always get a stem to munch on.) Once candied it stores for ages. I use it for sweet & savoury purposes. The stems & roots can be eaten as a vegetable, the dried root & seeds can be used as a spice (often used to flavour gin). I'm in Scotland BTW, but you're right, it doesn't get used much anymore & many younger folk have never heard of it. Point of note if you forage for it rather than grow it. Being an umbellifer there are many harmful/poisonous plants that look very similar. So know what you're picking (touching, giant hogweed shouldn't even be touched) as it could be dangerous. But garden angelica is quick & easy to grow, looks pretty & the while plant is edible.
I used to buy the foul in cans, but because of health concerns I got dry foul and tried it your way. It was amazing and pretty simple. Thanks love your videos!
Oh wow. Finally! I tried the Alexandrian version today, and warmed it slightly. Served with tomates and fresh coriander on top. This is so good! Thank you!
Thanks for the recipe! I used to get ful at an Ethiopian restaurant that I frequented, but I moved three hours away. I’m excited to try and make this myself!
I love how you served it in three different ways staring from dried fava beans .. giving lots of options that made it so easy to give a try for that delicious ancient Egyptian dish. 🤩🤩😍😍
I'm making this for sure! Drove 40 miles round trip into Portland to get the dried beans at a real ethnic market, along with enough sesame seeds to make my own tahini. I love beans and sautéed vegetables for breakfast. So glad to hear it's a fav around the world.
In Malta (southern of Italy) we make a very delicious dip with ful called bigilla. Basically it involves blending ful with olive oil, chilli, parsley, garlic, salt and pepper, and lemon juice. It tastes amazing especially with bread or crackers
@@TIWNGAF it's pronounced as it's written, so "big" like we say in English when we mean large, and "illa" just like in the brand name "Barilla". Maltese language is derived from Maghrebi Arabic, so you're most likely right. Modern Maltese is essentially a language with Arabic grammar and syntax, old words descended from Arabic, with a lot of Italian and English vocabulary being added in the mix, and written in Roman alphabet. It's quite fascinating. All this fusion is a result of our island being right in the centre of the Mediterranean and being colonised by multiple powers over thousands of years
I appreciate how the chef gives you the measurements in grams and in cups. I do not cook using the metric system so that is great for me. He is too cute and easy to follow. Good video.
We use a lot these fava beans in the South of Spain. There is a very famous dish called Michirones ;) We also eat them fresh and green: habas con jamón, tortilla de habas,...
Hello Obi, The version I make looks like a combination of some of yours. I sauté onions, a bit of garlic then add fresh chopped tomatoes, cumin, salt pepper and a bit of chili powder and let it cook till the tomatoes have reduced to a pulp. To that I add a generous amount of fresh chopped coriander. This I add to canned undrained beans and mash it with a potatoe masher, et voila. 😊
That's actually similar to another way I've seen done in Egypt, it's a little chunky but has the tomato and mashed fava beans. Maybe next time you'd like to try one of these. Thanks for watching!
YES! Thank you so much. I made this recently and it came out a little dull. I knew I was missing something and your video helped me figure that out - white vinegar!
Same we had already added lemon and it was missing something, then I realised it needed sharp acid rather than bright, so I added vinegar instead of more lemon. Hope this works well for you!
@@MiddleEats Yep, that was it. I tried adding more lemon, more salt, etc but nothing worked until I saw your vid and saw you used white vinegar. Great stuff.
Great vid, as always. As for other ways to serve ful, some Lebanese friends once served it as a soup, with the beans whole, and then all sorts of toppings to add--lemon, onion, garlic, cumin, tomato, cheese, I can't remember everything. It was really nice that way, though I usually have it mashed.
1. Congratulations! You've added 3K more subscribers in the past few weeks! 2. When I initially would go to Egypt as a tourist and stay at hotels, I hated foul because I didn't know you were supposed to top it with the side dishes of oil, cumin, tomato, etc. Duh! 3. My Egyptian family eats it half mashed with some garlic and spices, etc. 4. I make it spicier with plenty of cubed sauted onion, garlic, tomato paste (a bit), 1 tomato, s&p, cumin and coriander powder and fresh coriander to taste, red pepper flakes and lemon or lime juice. I will sometimes add an egg on top and cheese to melt. 5. Obi - as usual you've done a very thorough job explaining the variations, and quantities. 6. I buy canned fava beans, but will start making them from scratch. I'm thinking that using a standard pot with a flame tamer underneath on my electric stove top. This should give a prevent the beans from burning over such a long cooking time.
I cook all my dried beans in my slow cooker and it works great. I'm new to Fava beans, my first batch I soaked overnight then cooked for 12hrs on low. Next time I'd probably give them another hour but the beans I got are very large. I have them with tahini sauce and fresh herbs. Your mashed recipe will be next on my list 😊
how much beans did you put in the slow cooker? 12 hours even on low is quite a bit. I notice that newer slow cookers have a hole in the lid, and that makes cooking take longer.
@@hollywebster6844 I like fresh parsley and mint as I serve them. I haven't tried putting any in with the beans as they're cooking but I bet garlic would be good for that
I made the tagine style for an early breakfast today. Felt full until almost 1:00 PM. So delicious, this is a total repeat. Even my husband, who is a bacon and egg type person enjoyed this. I did modify some ingredients (salami instead of the spiced meat, slightly different spices, and my fava beans were Italian aka twice as big) to what we had on hand, but even still it was so good. Thank you, I love this!
What a great standard intro: "I want to get you cooking delicious Middle Eastern food at home" - thank you, Obi, that's the plan! Great channel there. Tried the Ful Alexandrian - with some pita and vermicelli. Absolutely splendid. I'm so looking forward to all the great recipes on your channel - right now I'm looking into the Koshari: that also looks brilliant, though somewhat challenging... Love Middle Eastern cuisine and am very happy to have come across your channel. Keep up the good work! (Vegetarian dishes always welcome!) :-)
Glad you liked them! There's a load more on the channel so I hope you continue discovering them. There's playlists for vegetarian options in the channel?
Again videos are just getting better with each new recipe. I never knew that ful mahroos was so much effort hence I always had at resturants and not at home. The pastrami one is complete meal and cant remember have it before.
This was excellent and very tasty ful medames. I made it in an istant pot and slow cooked it over 8 hours on medium heat but needed to pressure cook it on high for 15 additional minutes. Nonetheless, it was delicious. I made the Alexandrian version with a twist. I substituted tahini for the olive oil. Thanks for sharing your techniques for my favorite Egyptian food!!
Because I live in the rural South, USA, I am going to try at least one of these recipes with black eyed peas. Google suggests lima beans because lima beans are large and starchy, but black eyed peas have a much richer, earthier flavor, and it looks to me like that is required here. Acquiring actual fava beans, in cooked form, will present complications, but it may be worth it in the end.
@@MiddleEats oh, no, when I say "rural," I mean there is one grocery store, total. I could order online, but I prefer not to order canned foods online, simply because they're weighty and bulky. But I do go to the city on rare occasions.
I have recently found your channel and i have done a couple of the dishes and they were amazing. I’m gona make one your dishes each night for ramadan 😭💜💜
Aww thank you Hania, that's very nice to hear. We're actually working on our Ramadan recipes already and I'm hoping that I can put up more than one per week. It's going to be a busy few weeks of filming. Hope you like them!
Low & slow is one way to cook fava beans, but using a pressure cooker or Instant pot is a lot quicker & kinder to your power bills. Especially if you eat beans a lot. One of my favourite fava bean recipes comes from Turkey, can't remember the proper name ATM but it's nickname translates as something like "cement" as its quite filling. Basically beans, cummin & an onion all cooked 'till soft & then mashed to a soup like texture. A variation of it I like to do is add in some chopped fennel bulb, cook until soft. Then using a stick blender, whizz the cooking liquid & solids to a fine soup texture. Pour into a bowl & leave to set in the fridge over night. You can then turn it out & slice it. You can take wedges to plate up as an accompaniment to a salad or side on a dish. Or thing slices to add on sandwiches. (Will look up the name & comment/edit it in later when at home).
@@6096p1z Dutch ovens can generally take more heat that a stockpot, so could be slightly quicker. But unless under pressure, water doesn't really boil at more than 100°ᶜ.
I love beans, so this is excellent! The mashed ful is crying out for some amazing bread! Do you have any plans for other bread recipes on top of your pita?
They usually serve it a bread called baladi bread in Egypt. I'd love to cover that at some point but it's technically complex. I'm hoping to Turkish Pide bread soon and maybe Yemeni Msemen.
In Sweden these beans are called bondbönor, which literally translates to "farmer's beans". How they can be so comfy growing in different climates amazes me!
Hi! I notice you use the beans including the liquid they are packed in. I know chickpea liquid is often used ( and also as an egg white substitute by vegans) but previously I was always under the impression you should always drain and rinse veg/ bean from a tin. I’d love to be convinced using the liquid is fine... must be a lot of flavour in there!
If you cooked it at home, difinatly use it. The liquid carries a lot of flavor and nutrition . Use it to soften the dish instead of water coz Ful tends to get hard . But can ones I prefer to drain and wash.
The liquid in the can is fine but depending on the brand it can be quite salty, so if you drain and rinse and just add some water when cooking at least you can better control the amount of salt that's in the final dish.
I’ve been teaching myself how to eat more legumes: a healthy and climate-friendly way to get proteins. After mastering chickpea hummus, Turkish lentil soup and French style white beans, I tried the ful. Easy but time consuming, but we all have time now due to the pandemic. /A happy new subscriber
Aha! 3-4 hours of cooking! I knew it! I've seen a couple of ful recipes that basically just say "soak them overnight then cook for about an hour" and I have not once gotten dried fava beans to cook in that time. Your suggested time seems much more in line with how long I had to cook them. But people eat this for breakfast, right? How would you do that? Refrigerate them overnight then reheat the next day?
Yeah I saw that too, I think one person probably just wrote that and loads of people copied them. Honestly it can be anywhere from 4-8 hours depending on the heat. When my mother in law makes them at home, she puts them on the hotplate at a super low setting and leaves it running overnight. 8 Hours later the beans are perfectly cooked. The other option of course is to go down to the Ful Cart on the street corner and buy the beans ready cooked or mashed, then you take them home and make your breakfast. Refrigerating works fine too.
One presumes that like other cultures and their staple foods, they're prepared "on standby" pretty much all the time. I think of "Uncle Roger's" amazement that anyone wouldn't have leftover rice for making egg fried rice.... Or, closer to home, Mexican refried pinto beans, which seem very like hummus or ful paste.
Melissa Thompson, funny you mentioned Mexican pinto beans. My co-worker, who grew up on a farm in Sonora, Mexico, told me that they would have whole cooked pinto beans in the morning, reheated them for lunch, and refried them for dinner since they would be pretty nasty by that time otherwise.
Love the channel! I was wondering if there are any Egyptian dishes that are primarily Coptic, Nubian, Siwan Berber, or bedouin? I think it would be cool to see some recipes from some of Egypt's minority communities
There definitely are dishes that are made primarily in those groups. I'll ask around and see as I don't have much experience with them. One dish I know of is Kamounia, it's a braised beef dish cooked with lots of Cumin.
I am american, but I cook beans all the time in a crock pot. On any stove beans take hours. And you do not have to keep an eye on the crock pot! In the crock pot you can put it on, go to sleep or go about your day, and before you know it you have silky soft beans. Any beans.
In Malaysia, especially the southern part of the peninsula (plus Singapore), we cook it in Ful Tangine way, and we called it 'Kacang Pool' (Pool is probably a corrupted word for "ful")
egyptiam grandma: not fava but field peas (kapucijners) can of kapucijners into the pan. heat slowy. put on flat plate. generous lime juice olive oil and salt and pepper, mash a little bit. takes 5mins. eat in pita bread with mixed pickles
Personally I would like all three. 🤤 My ex-husband is not Egyptian, he's Lebanese but he thought one day he was going to make me some. He wouldn't let me in the kitchen to help. Hours later he presents me with a bowl that includes floating skins that are pretty unedible. After my complaining about them he calls his mom who's laughs and says he should have removed those skins before seasoning and mashing. 😂
Delicious. Ful has a long long history. In medieval Egypt and in later periods fava beans were actually distributed for FREE from the government to the people. They were cooked every morning in HUGE communal cauldrons. Fava beans might have been eaten in ancient Egypt, however NOT by the pharaohs. Contemporary Greek writers really emphasize how much the Egyptians HATE beans and won't touch them even. Other evidence point however to the beans being present in Egypt, so the Greeks are most likely talking about upper class Egyptians, who might have hated it because it was too low class food. So maybe Obie has pharaonic genes?
That's very interesting, thank you for sharing! To an extent it is still cooked in large cauldrons. Most people go down to their local ful cart and buy the cooked beans then take it home and add their own veg or spices to it. So you could say that tradition is still alive. Damn, who told you my secret 😁
Woow!! I can't believe you went to the extent of showing real - like real, Middle Eastern, staple and quick fix food!! it's true what you said.. ful is sooo sought after...found canned in every pantry, and most households have their own variation of preparing it. We live in Libya... My husband and I.. cook a chopped onion and a chopped tomato in some vegetable oil...cumin..paprika... Harissa/ fresh chilli..if we feel like washing the garlic press, then fresh garlic or some garlic powder.. a teaspoon of tomato paste and a very tiny amount of water, to glaze the pot.. and add the ful.. We mash it ...and add egg on top. All in a pan.. 😋 ... We eat with warm pita bread ..salad on the side 😁 .. late night laziness 🤪......... My husband's sister even does it with canned milk and la vache qui rit cheese somehow.. 🤷🏻♀️
If you have a favourite way of making Ful, then let me know. I'd love to see some interesting combinations that I haven't heard from before.
Hope you enjoyed the video and if you want to help us Ful-fil out dreams of going full time with the channel, then consider supporting us on Patreon. www.Patreon.com/MiddleEats
If u can tell us how to make khubus as delicious as they give at saloora restaurant dubai, i would be glad
I'll look into it. Maybe check out the pitta recipe I have on the channel. It's pretty good.
My dad likes to heat mashed ful in a pot after thinning it a bit with water and olive oil. Then adding an egg and mixing it together until the egg is cooked. You end up with an interesting ful texture
Coming from Lebanon, I’m of course used to the Lebanese variant, which is similar to the Alexandria version you posted, except that we add mashed garlic, omit the cumin, serve the vegetables on the side and also serve fresh mint stalks to munch on. I think I’ll try your ful tagine, but maybe omit the cumin, since I’m not a huge fan of that spice.
th-cam.com/video/q-vpzLS--DY/w-d-xo.html
as an Egyptian born and raised, immigrant to USA at age of 26
worked as a line cook for 22 years knowing almost everything about FUL from A to Z let me take my hat off for you simplifying the method to make FUL from scratch..I love all your dishes keep up the good work my son ..God bless you
Thank you Sobhi, that's very kind of you. What's your favourite way of serving ful after all these years?
@@MiddleEats 1- simply Ful with cumin, lemon, olive oil and topped with my secret tahini sauce.
2- Ful with clearfid butter ( samna AKA ghee) add eathir fried or hard boiled eggs
3- Ful with minced fry garlic, finger, little tomato sauce and chopped parsley
Ful to me can be eaten any time of the day after all I am Egyptian and according to my mother after she stopped breast feed me she stuffed me with a kilo of mdamues
Those all sound good. I think the fried garlic one would be my favourite though! Indeed ful is a all day kind of food.
@@sobhirizk2553 love the mother reference so darling awe! Mommas are the best
@@sobhirizk2553 first one with adding chopped parsley is the best
Although not Arabic, my family is from southern Italy and I grew up with fava beans. A middle eastern friend showed me how to make mashed ful when we were in college together. Ful got me through my university days providing delicious nutrition for the cost of a can of beans, some pita, and a few pantry ingredients. Love it. Now I also eat ful with whole beans as a thick soup with added olive oil, cumin, Aleppo pepper, and coriander/cilantro. It’s always a hit with company. Thanks for these recipes!!
We also eat ful in Ethiopia for breakfast!! although it really is more like a fava bean shiro, we still call it ful or ful wet sometimes
I looked up this word shiro and fava beans, yum yum. Thanks for your comment, guess I'm trying some new dishes out because you said this word, shiro. I read a scoop of yogurt is used in the fava shiro, is that true?
Hey bro, can you please take down sad el nahda? Thanks!
I didn’t like the habesha foul! The Egyptian way is much tastier!
@@hossamgebeily Sad El Nahda will be taken down by the great Egyptian army! Love and support from Canada 🇨🇦 🇪🇬
I am getting really interested in Ethiopian cuisine recently. Can you recommend a good recipe?
The word "MEDAMES" in Arabic is derived from the word "DAMES", which describes the darkness of the night, so we say "ظلام دامس" "Zalam Dames (deep darkness)" This is because in the past they used to cook beans on a quiet fire throughout the night hours.
In general, the word _'medames'_ has become a term for a slow cooking of any kind of grain or legume, whether you are slow cooking it at night or during the day.
It's Egyptian
Spooky! The German word for twilight (dawn/dusk) is Dämmerung... 🤓
3asem عاصم
So interesting! Thank you so much for having taken the time to explain this. I love words and this was truly a delight to read. 🙂
@@EgyptianHorusEgyptians are Arabs(most are)
I guess they're part of a Ful breakfast?
They're quite Ful-filling to eat!
@@MiddleEats yes! Start out with Ful and you will not be hungry for many hours! Love love Ful!
Then follow with Kushari for a late lunch! Mmmm. I miss the Middle East.
As a Vegetarian Mexican American living in France it has brought me to all the wonderful dishes from Northern Africa India Pakistan and other parts of the Middle East. I will say this reminds me of how us Mexicans eat our pinto beans cilantro onions farm cheeses Serrano peppers jalapeños etc sooooo good cant wit to try some of these
@@pinchebruha405 Oh yea, a friend of mine swears by adding a bit of epazote to Ethopian chickpea stews and tabouleh salad. Plus I'm sure this style of Ful could work really well with those adobo chilies.
Ful is addictively delicious. Fava is rarely used in western food so its fantastic to see this recipe. Persians sprinkle a bit of angelica on it. i'm salivating already. great recipe idea obi
I've never heard of Angelica before, but now that I've googled it I can see it would be great! Thanks for the suggestion Ron
Do you mean 'Golpar'? It is not really Angelica even if it's named so, but a relative in the Heracleum species... Heracleum persicum to be exact.
Never heard of angelica herb, just read about it. Thanks for broadening my horizons.
I love angelica & cook with it a fair bit in season. One of my earliest memories is my gran making candied angelica. Watching those stems turn into what looked like edible emeralds with that beautiful green was like magic for me. She would then use it in baking or to top cakes & puddings. (I'd always get a stem to munch on.) Once candied it stores for ages.
I use it for sweet & savoury purposes. The stems & roots can be eaten as a vegetable, the dried root & seeds can be used as a spice (often used to flavour gin). I'm in Scotland BTW, but you're right, it doesn't get used much anymore & many younger folk have never heard of it.
Point of note if you forage for it rather than grow it. Being an umbellifer there are many harmful/poisonous plants that look very similar. So know what you're picking (touching, giant hogweed shouldn't even be touched) as it could be dangerous. But garden angelica is quick & easy to grow, looks pretty & the while plant is edible.
I used to buy the foul in cans, but because of health concerns I got dry foul and tried it your way. It was amazing and pretty simple. Thanks love your videos!
Oh wow. Finally! I tried the Alexandrian version today, and warmed it slightly. Served with tomates and fresh coriander on top. This is so good! Thank you!
Thanks for the recipe! I used to get ful at an Ethiopian restaurant that I frequented, but I moved three hours away. I’m excited to try and make this myself!
I love how you served it in three different ways staring from dried fava beans .. giving lots of options that made it so easy to give a try for that delicious ancient Egyptian dish. 🤩🤩😍😍
I'm making this for sure! Drove 40 miles round trip into Portland to get the dried beans at a real ethnic market, along with enough sesame seeds to make my own tahini. I love beans and sautéed vegetables for breakfast. So glad to hear it's a fav around the world.
I want to incorporate more beans in my diet, so please give us more recipes. :) Thank you for these, it seems really versatile!
Sure, I'll definitely do that in the future. For now, try combining them with your favourite ingredients!
known and beloved recipe :), greetings from Samothraki Island Greece 💓
Obie your channel is the best middle eastern recipes channel on TH-cam. Wish you all the success
In Malta (southern of Italy) we make a very delicious dip with ful called bigilla. Basically it involves blending ful with olive oil, chilli, parsley, garlic, salt and pepper, and lemon juice. It tastes amazing especially with bread or crackers
How is bigilla pronounced? It looks quite similar to an arab synonym to ful, baqillah (bagillah in iraqi dialect). Maybe there's a connection :)
@@TIWNGAF it's pronounced as it's written, so "big" like we say in English when we mean large, and "illa" just like in the brand name "Barilla". Maltese language is derived from Maghrebi Arabic, so you're most likely right. Modern Maltese is essentially a language with Arabic grammar and syntax, old words descended from Arabic, with a lot of Italian and English vocabulary being added in the mix, and written in Roman alphabet. It's quite fascinating. All this fusion is a result of our island being right in the centre of the Mediterranean and being colonised by multiple powers over thousands of years
I appreciate how the chef gives you the measurements in grams and in cups. I do not cook using the metric system so that is great for me. He is too cute and easy to follow. Good video.
I’ve only ever had the Alexandrian style ful! They all sound good!
Well now you have 2 more to try and many hundreds to discover. Thanks for watching Andrew!
Appreciate your video style, it’s straightforward, no unnecessary content and yet not miss any details, clear instructions. Perfect tutorial!
We use a lot these fava beans in the South of Spain. There is a very famous dish called Michirones ;)
We also eat them fresh and green: habas con jamón, tortilla de habas,...
Hello Obi,
The version I make looks like a combination of some of yours. I sauté onions, a bit of garlic then add fresh chopped tomatoes, cumin, salt pepper and a bit of chili powder and let it cook till the tomatoes have reduced to a pulp. To that I add a generous amount of fresh chopped coriander. This I add to canned undrained beans and mash it with a potatoe masher, et voila. 😊
That's actually similar to another way I've seen done in Egypt, it's a little chunky but has the tomato and mashed fava beans. Maybe next time you'd like to try one of these. Thanks for watching!
YES! Thank you so much. I made this recently and it came out a little dull. I knew I was missing something and your video helped me figure that out - white vinegar!
Same we had already added lemon and it was missing something, then I realised it needed sharp acid rather than bright, so I added vinegar instead of more lemon. Hope this works well for you!
@@MiddleEats Yep, that was it. I tried adding more lemon, more salt, etc but nothing worked until I saw your vid and saw you used white vinegar. Great stuff.
Great vid, as always. As for other ways to serve ful, some Lebanese friends once served it as a soup, with the beans whole, and then all sorts of toppings to add--lemon, onion, garlic, cumin, tomato, cheese, I can't remember everything. It was really nice that way, though I usually have it mashed.
2 years later and this is still ful tagine is still my fav recipe. I keep coming back to this video.
1. Congratulations! You've added 3K more subscribers in the past few weeks! 2. When I initially would go to Egypt as a tourist and stay at hotels, I hated foul because I didn't know you were supposed to top it with the side dishes of oil, cumin, tomato, etc. Duh! 3. My Egyptian family eats it half mashed with some garlic and spices, etc. 4. I make it spicier with plenty of cubed sauted onion, garlic, tomato paste (a bit), 1 tomato, s&p, cumin and coriander powder and fresh coriander to taste, red pepper flakes and lemon or lime juice. I will sometimes add an egg on top and cheese to melt. 5. Obi - as usual you've done a very thorough job explaining the variations, and quantities. 6. I buy canned fava beans, but will start making them from scratch. I'm thinking that using a standard pot with a flame tamer underneath on my electric stove top. This should give a prevent the beans from burning over such a long cooking time.
Wonderful. Could eat ful every day. Wish it were as popular as humus!
Excellent and informative video. I made the mashed version today and it turned out great.
I love beans! I first had ful in Egypt.
I cook all my dried beans in my slow cooker and it works great. I'm new to Fava beans, my first batch I soaked overnight then cooked for 12hrs on low. Next time I'd probably give them another hour but the beans I got are very large. I have them with tahini sauce and fresh herbs. Your mashed recipe will be next on my list 😊
how much beans did you put in the slow cooker? 12 hours even on low is quite a bit. I notice that newer slow cookers have a hole in the lid, and that makes cooking take longer.
What kind of herbs do you usually use? Do you put them in the slow cooker at the beginning or add them towards the end of cooking?
@@hollywebster6844 I like fresh parsley and mint as I serve them. I haven't tried putting any in with the beans as they're cooking but I bet garlic would be good for that
I made the tagine style for an early breakfast today. Felt full until almost 1:00 PM. So delicious, this is a total repeat. Even my husband, who is a bacon and egg type person enjoyed this. I did modify some ingredients (salami instead of the spiced meat, slightly different spices, and my fava beans were Italian aka twice as big) to what we had on hand, but even still it was so good. Thank you, I love this!
BTW, I’m Canadian, so this is totally out of my normal flavour profile. But, again, so tasty!
What a great standard intro: "I want to get you cooking delicious Middle Eastern food at home" - thank you, Obi, that's the plan! Great channel there. Tried the Ful Alexandrian - with some pita and vermicelli. Absolutely splendid. I'm so looking forward to all the great recipes on your channel - right now I'm looking into the Koshari: that also looks brilliant, though somewhat challenging... Love Middle Eastern cuisine and am very happy to have come across your channel. Keep up the good work! (Vegetarian dishes always welcome!) :-)
Glad you liked them! There's a load more on the channel so I hope you continue discovering them. There's playlists for vegetarian options in the channel?
thank you, i cant wait ti cook these versions of fava beans
Thank you for this thorough and excellent video! I will try and make all these delicious recipes. Greetings from Greece!
Looks great! Sudan has the best foul, hands down! We sometimes crumble some feta and tamia on top as well
Oh interesting, I haven't had sudanese food before. I must do that sometime.
I put feta on everything I eat 😂
Loved this and I would definitely love to see more versions!
Again videos are just getting better with each new recipe. I never knew that ful mahroos was so much effort hence I always had at resturants and not at home. The pastrami one is complete meal and cant remember have it before.
Thank you! Yeah it's a lot easier to just buy the pre-mashed beans from the local store, otherwise it's a lot of work.
This was excellent and very tasty ful medames. I made it in an istant pot and slow cooked it over 8 hours on medium heat but needed to pressure cook it on high for 15 additional minutes. Nonetheless, it was delicious. I made the Alexandrian version with a twist. I substituted tahini for the olive oil. Thanks for sharing your techniques for my favorite Egyptian food!!
Greetings from Greece my friend👍
they all look awesome im going to try these
Thanks for your written description it's very helpful while making recipe
Because I live in the rural South, USA, I am going to try at least one of these recipes with black eyed peas. Google suggests lima beans because lima beans are large and starchy, but black eyed peas have a much richer, earthier flavor, and it looks to me like that is required here. Acquiring actual fava beans, in cooked form, will present complications, but it may be worth it in the end.
I'm sure it will still taste good, albeit different. Try any middle Eastern grocery store if there is one in town, they should have them. Good luck!
@@MiddleEats oh, no, when I say "rural," I mean there is one grocery store, total. I could order online, but I prefer not to order canned foods online, simply because they're weighty and bulky. But I do go to the city on rare occasions.
Ah yeah in that case it would be hard. Well hopefully next time you're in town you can find them. Thanks
I found all the Ful Tangine ingredients at my local Middle Eastern market. A very flavorful and satisfying breakfast.
Looks delicious and full of patience.
Ahah yeah it takes a while to cook, but making it into a nice dish takes a few minutes.
VERY INTERESTING!Thank you very much for sharing. BE BLESSED !
I'm from Texas and I'd love to add Fava beans to Chili 😮😊
I love all beans. My saviour is my slow cooker, especially for hard beans.
Slow cook overnight safely.
I'm loving this fool madness. I'm making it tomorrow!
Love ur videos! I’d like to see a shakshuka video soon made in different ways
l love your enthusiasm and cooking style :)
Thank you! Hope you try them out
I have recently found your channel and i have done a couple of the dishes and they were amazing. I’m gona make one your dishes each night for ramadan 😭💜💜
Aww thank you Hania, that's very nice to hear. We're actually working on our Ramadan recipes already and I'm hoping that I can put up more than one per week. It's going to be a busy few weeks of filming. Hope you like them!
Low & slow is one way to cook fava beans, but using a pressure cooker or Instant pot is a lot quicker & kinder to your power bills. Especially if you eat beans a lot.
One of my favourite fava bean recipes comes from Turkey, can't remember the proper name ATM but it's nickname translates as something like "cement" as its quite filling. Basically beans, cummin & an onion all cooked 'till soft & then mashed to a soup like texture. A variation of it I like to do is add in some chopped fennel bulb, cook until soft. Then using a stick blender, whizz the cooking liquid & solids to a fine soup texture. Pour into a bowl & leave to set in the fridge over night. You can then turn it out & slice it. You can take wedges to plate up as an accompaniment to a salad or side on a dish. Or thing slices to add on sandwiches.
(Will look up the name & comment/edit it in later when at home).
do you think a dutch oven would also be quicker than using a stockpot?
@@6096p1z Dutch ovens can generally take more heat that a stockpot, so could be slightly quicker. But unless under pressure, water doesn't really boil at more than 100°ᶜ.
this is such a different way of eating i could never imagine eating this in the morning
These all look so good. I can't wait to try them. Thanks! Great instruction video
You Tube is lucky to host you, sir!
Very good presentation!! Thank you 🙏🏼
Thank you Obi for the fasting Ful video whether it be Easter or Ramadan, Kul Sana w'Inta Tayeb
Wenta tayeb! Thank you for watching!
I love beans, so this is excellent! The mashed ful is crying out for some amazing bread! Do you have any plans for other bread recipes on top of your pita?
They usually serve it a bread called baladi bread in Egypt. I'd love to cover that at some point but it's technically complex. I'm hoping to Turkish Pide bread soon and maybe Yemeni Msemen.
@@MiddleEats Looking forward to them! :)
I love broad beans! they are one of my favourite beans. Thank you for the recipes.
Very nice upload! Looks yummy 😋
Thank you. Glad you enjoyed it!
Everything looks so delicious!
Can I make these recipes with my precooked and frozen fava beans?
I don't know how these tastes but I LOVE Afgan Ful. LOVE LoVE LoVe !Plain and simple, drizzled with a lot of olive oil. Ahh heaven! 👌😋
Thank you for sharing. I will give this a try. Next.....
This is wonderful! I can't wait to try these recipes.
In Sweden these beans are called bondbönor, which literally translates to "farmer's beans". How they can be so comfy growing in different climates amazes me!
Hi! I notice you use the beans including the liquid they are packed in. I know chickpea liquid is often used ( and also as an egg white substitute by vegans) but previously I was always under the impression you should always drain and rinse veg/ bean from a tin. I’d love to be convinced using the liquid is fine... must be a lot of flavour in there!
If you cooked it at home, difinatly use it. The liquid carries a lot of flavor and nutrition . Use it to soften the dish instead of water coz Ful tends to get hard . But can ones I prefer to drain and wash.
The liquid in the can is fine but depending on the brand it can be quite salty, so if you drain and rinse and just add some water when cooking at least you can better control the amount of salt that's in the final dish.
I’ve been teaching myself how to eat more legumes: a healthy and climate-friendly way to get proteins. After mastering chickpea hummus, Turkish lentil soup and French style white beans, I tried the ful. Easy but time consuming, but we all have time now due to the pandemic. /A happy new subscriber
Well done - I love making them too
Thank you
This video made me happy
Plain mashed ful goes really well with some salt, cumin, olive oil and za'tar sprinkled on top.
Your a good teacher
Aha! 3-4 hours of cooking! I knew it! I've seen a couple of ful recipes that basically just say "soak them overnight then cook for about an hour" and I have not once gotten dried fava beans to cook in that time. Your suggested time seems much more in line with how long I had to cook them. But people eat this for breakfast, right? How would you do that? Refrigerate them overnight then reheat the next day?
Yeah I saw that too, I think one person probably just wrote that and loads of people copied them. Honestly it can be anywhere from 4-8 hours depending on the heat. When my mother in law makes them at home, she puts them on the hotplate at a super low setting and leaves it running overnight. 8 Hours later the beans are perfectly cooked. The other option of course is to go down to the Ful Cart on the street corner and buy the beans ready cooked or mashed, then you take them home and make your breakfast. Refrigerating works fine too.
One presumes that like other cultures and their staple foods, they're prepared "on standby" pretty much all the time. I think of "Uncle Roger's" amazement that anyone wouldn't have leftover rice for making egg fried rice....
Or, closer to home, Mexican refried pinto beans, which seem very like hummus or ful paste.
Melissa Thompson, funny you mentioned Mexican pinto beans. My co-worker, who grew up on a farm in Sonora, Mexico, told me that they would have whole cooked pinto beans in the morning, reheated them for lunch, and refried them for dinner since they would be pretty nasty by that time otherwise.
it takes a wise man to play the ful! its bean 4 years since i last heard that! nice vid chef well played 👨🏻🍳
Great Dish! Thanks fot the recipies, Tutorial Helped me alot👍🏼👍🏼
Thank you, glad you found it helpful!
i'm totally trying the ful tagine. I don't like fava bean skins, but maybe cooking it a bit more will help
Yeah cooking them definitely softens the skins. You could also remove the skins after cooking and you don't have to mash the bean. Hope you like it!
Ive tried the no 3 ! Ful Tangine. Its amazing !!!! Thank you for the recipe 💕
Love the channel! I was wondering if there are any Egyptian dishes that are primarily Coptic, Nubian, Siwan Berber, or bedouin? I think it would be cool to see some recipes from some of Egypt's minority communities
There definitely are dishes that are made primarily in those groups. I'll ask around and see as I don't have much experience with them. One dish I know of is Kamounia, it's a braised beef dish cooked with lots of Cumin.
@@MiddleEats kamounia in Sudan is a dish made of sheep stomach, it’s something u either love or hate and I’m part of the latter😂
😅 in egypt it's beef cooked with lots of cumin. Quite different I guess.
Ful bil bayd is my favourite. Ful with scrambled eggs mixed throughout
Thank you for sharing. Great channel. I wonder if you ever used frozen beans for ful?
All of these looks delicious. I hope I can find the ful medames canned in my city cause I'll never have the time for the slow cooked recipe. xD
Haha yeah it can be a bit of a pain, but totally worth it if you can't get them. Good luck with the search.
I am american, but I cook beans all the time in a crock pot. On any stove beans take hours. And you do not have to keep an eye on the crock pot! In the crock pot you can put it on, go to sleep or go about your day, and before you know it you have silky soft beans. Any beans.
i was looking forward to this, i loooove ful. thank you so much!
No problem, glad you found it useful. Hope you manage to make many delicious ful meals from this!
Very good video.
Wow! These recipes look delicious!!
In Malaysia, especially the southern part of the peninsula (plus Singapore), we cook it in Ful Tangine way, and we called it 'Kacang Pool' (Pool is probably a corrupted word for "ful")
Ful tagine looks really good!!
Also goes well with censor taker's liver and a nice Chianti
We add with the lintels some rice grains, carrot, onion, and at the end 1 table spoon of tomato paste for color.
Please make a video on baladi bread to go with this
I'll try experimenting in the future, as it's quite different from most other flatbread recipes.
nice video..thanks
hodmedod's dried skin-on fava beans soak overnight, one hour to cook, great liquid for stews etc
More recipes for my vegan cookbook, thankyou
I love ful. 🥰
It loves you too!
Looks yummy! any suggestions for making ful in bulk and storing it?
I haven't experimented with freezing it, but you can always try. Most pulses freeze fine.
_"...and you've wet half of your worktop..."_ I do that All. The. Time. myself! XD
I don't know what it is with the Pyrex jugs. They just don't pour right... I'm constantly spilling everything.
Thank you for simplifying ful from scratch!
Just wondering, how would u do it in a slow cooker? And can u for fit the baking soda?
egyptiam grandma:
not fava but field peas (kapucijners)
can of kapucijners into the pan. heat slowy. put on flat plate. generous lime juice olive oil and salt and pepper, mash a little bit. takes 5mins. eat in pita bread with mixed pickles
Hi, do you have any tip on where i can find online an egyptian cooking bean pot ? Thank you very much !
Personally I would like all three. 🤤 My ex-husband is not Egyptian, he's Lebanese but he thought one day he was going to make me some. He wouldn't let me in the kitchen to help. Hours later he presents me with a bowl that includes floating skins that are pretty unedible. After my complaining about them he calls his mom who's laughs and says he should have removed those skins before seasoning and mashing. 😂
Hahahaha that is quite comical, he meant well I guess! His mum must have found it hilarious.
Delicious. Ful has a long long history. In medieval Egypt and in later periods fava beans were actually distributed for FREE from the government to the people. They were cooked every morning in HUGE communal cauldrons.
Fava beans might have been eaten in ancient Egypt, however NOT by the pharaohs. Contemporary Greek writers really emphasize how much the Egyptians HATE beans and won't touch them even. Other evidence point however to the beans being present in Egypt, so the Greeks are most likely talking about upper class Egyptians, who might have hated it because it was too low class food.
So maybe Obie has pharaonic genes?
That's very interesting, thank you for sharing! To an extent it is still cooked in large cauldrons. Most people go down to their local ful cart and buy the cooked beans then take it home and add their own veg or spices to it. So you could say that tradition is still alive.
Damn, who told you my secret 😁
That is so interesting. Just think if that were the case today, no hunger anywhere.
thanks
Woow!! I can't believe you went to the extent of showing real - like real, Middle Eastern, staple and quick fix food!! it's true what you said.. ful is sooo sought after...found canned in every pantry, and most households have their own variation of preparing it. We live in Libya... My husband and I.. cook a chopped onion and a chopped tomato in some vegetable oil...cumin..paprika... Harissa/ fresh chilli..if we feel like washing the garlic press, then fresh garlic or some garlic powder.. a teaspoon of tomato paste and a very tiny amount of water, to glaze the pot.. and add the ful.. We mash it ...and add egg on top. All in a pan.. 😋 ... We eat with warm pita bread ..salad on the side 😁 .. late night laziness 🤪......... My husband's sister even does it with canned milk and la vache qui rit cheese somehow.. 🤷🏻♀️