|For Ful Medames in a hurry try our very quick recipe using Hodmedod's Baked British Beans.|
Fool, ful or even foul. However you spell it, Ful Medames - or fava bean stew - is a classic of world cuisine: hearty, simple, sustaining and delicious. It’s perfect at any time of day but really comes into its own first thing in the morning. As far as I’m concerned it’s the breakfast of kings – or perhaps more accurately, of pharaohs.
But there’s a hitch, something that stops me enjoying ful more often. The best traditional ful medames – whether it’s the simple lemon juice, cumin and oil recipe or a rich tomato, chilli and spiced version – has to be prepared and cooked slowly. Here at Hodmedod we’re all for slow food (and Slow Food), but the planning required (in this case an 8 hour bean soak followed by, ideally, 3 or 4 hours cooking) sometimes gets in the way of a more immediate need for breakfast.
Which is why, ful-loving friends and readers, the discovery I made this morning is so exciting – I’ve stumbled across the solution to the ful in a hurry problem and it’s a wonderful thing – quick, delicious and very, very easy.
Here’s my recipe for 15 minute ful medames:Serves 2 (or 1 if very hungry)
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This quick and easy recipe for rye bread - no kneeding required! - from The Cook and Him uses a blend of Wholegrain YQ and Rye Flours with the addition of nutty Camelina Seeds. Just measure, stir, roll, and bake!