Ful Medames is a famous historic Egyptian recipe. Ful Medames is usually served as breakfast and it happens to be one of the healthiest of all breakfast entrees. There are several different styles of Egyptian ful medames. I posted a classic ful medames recipe a couple years ago and that is my favorite version. A classic ful medames looks richer and thicker than the style of today's recipe blog ful medames version. I have seen many versions of ful medames that were not stewed till the mixture became thick. Usually the looser version has much more onions exposed, like in the pictures above. Since I like ful medames and because I did not want to duplicate the first recipe, I decided to add roasted peppers to today's version. Peppers are a post colombian exchange item, but peppers are popular nearly everywhere in Africa, especially North Africa. Harissa paste is the most popular pepper product in North Africa and one of the ingredients of harissa paste is roasted red bell pepper. Roasted bell pepper does taste nice with ful medames and it does not dramatically alter the flavor of the original recipe. Za'atar spice has its origins in Egypt. Za'atar has been made since before the age of the pharaohs. There are nearly as many recipes for za'atar spice mix as there are cooks in the middle east. A few of the za'atar ingredients are hard to find outside of the middle east. Wild thyme is a one of a kind herb and it tastes nothing like regular thyme. Regular thyme is not an acceptable substitute for wild thyme. The cost of buying the spices separately, costs much more than buying a container of pre-mixed za'atar spice. Pre-made za'atar spice mixes from middle eastern markets are authentic and the flavor is accurate. Za'atar is not part of a traditional ful medames recipe, but it does add a nice traditional Egyptian flavor. The za'atar spice takes the place of parsley in this recipe. Only 2 to 3 pinches of za'atar are needed to flavor the ful medames. The two key flavors of lemon and olive oil still shine through, even though za'atar was added. One thing to keep in mind when cooking the onions and garlic for full medames, is that the onions should not be browned at all. The onions should be cooked clear in color and sweet!
Ful Medames with Roasted Piment and Za'atar Spice: Place 1 egg in salted water in a sauce pot. Bring the water to a boil and set the timer for 12 minutes. Cool the hard boiled egg under cold running water. Use a spoon to crack the shell and peel half of the egg. Loosen the remaining shell that is attached, so the the egg is easy to pop out, when eaten by hand. Heat a saute pan over medium low heat. Add 1 ounce of olive oil. Add 2 coarsely chopped garlic cloves. Add 3 to 4 slices of onion that are about 1/4" to 3/8" thick. Saute till the onions become clear in color. Add 1 peeled seeded roasted red bell pepper that is cut into wide strips. Add 1 1/4 cups of rinsed cooked fava beans or rinsed canned fava beans. Add 1 cup of water. Add sea salt and black pepper. Add 3 pinches of za'atar spice. Add 1 pinch of fenugreek. Add 1 pinch of paprika. Add 1 small pinch of cayenne pepper. Add 8 torn Italian parsley leaves. Simmer and reduce, till the water is almost evaporated. Add 2 teaspoons of lemon juice. Add 1 ounce of virgin olive oil. Toss the the ingredients together. Mound the ful medames mixture on a plate. Arrange the roasted red pepper strips on the top center of the mound, as a bed for the egg. Pour any excess lemon juice and olive oil in the pan over the ful medames. Place the half peeled hard boiled egg on the bed of roasted red pepper strips. Sprinkle a little bit of paprika over the egg. Garnish with an Italian parsley sprig. Serve with lemon wedges, pita bread and lavash bread on the side.
Ful medames does make anybody feel good in the morning. The health benefits of eating ful medames are easy to imagine. The za'atar spice and accompanying spices gives this ful medames version a very nice flavor! Yum! ... Shawna
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