进阶
Moroccan
Chicken Tagine with Olives and Lemon
来源: 传统
90 分钟4420 大卡
清真无麸质无乳制品
Ful Medames
Egypt's breakfast of record: fava beans stewed soft overnight, then crushed at the table with olive oil, lemon, cumin and garlic and scooped up with warm flatbread.
来源
食谱提供 Egyptian home kitchens · 🏺 传统 · Everyday Egyptian cooking — the fava beans, bread, greens and slow tomato pots that fill tables from Cairo apartments to Delta villages.
Egyptian · national breakfast — An ownerless traditional dish, so no cook is credited. The cited article confirms ful medames as slow-stewed fava beans dressed with olive oil, lemon, cumin and garlic, and as a staple breakfast across Egypt. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 30 分钟🍽 4 人份🔥 300 大卡🇪🇬 埃及
清真纯素素食无麸质无乳制品无坚果
步骤
Warm the beans through in a saucepan with a splash of their own liquid — enough to keep them loose, not soupy. Give them 10 minutes over low heat.
Mash roughly a third of the beans against the side of the pan with the back of a spoon, leaving the rest whole. Stir it together.
💡 Half-mashed is the point — a fully smooth purée is hummus's job, not ful's.
Crush the garlic with a good pinch of salt into a paste and stir it in off the heat, along with the cumin.
Add the lemon juice, taste, and add more salt or lemon until it tastes bright rather than flat. Beans swallow seasoning — expect to add more than feels right.
Spoon into a shallow bowl, pour the olive oil generously over the top and scatter the tomato and parsley.
Serve hot with warm baladi bread or any flatbread, and let everyone mash their own portion further at the table.
💡 小贴士
- Common additions, all authentic: a boiled egg on top, a spoon of tahini stirred through, or chopped green chilli for heat.
- Beginner mistake: boiling it hard. Ful should barely tremble — vigorous heat turns the beans grainy.
- Leftovers thicken in the fridge. Loosen with hot water, not more oil, when reheating.
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