Ful Medames with Chickpeas
My first brush with Ful Medames came after reading about it in Paula Wolfert’s classic book, The Cooking of the Eastern Mediterranean. Here’s how she described it:
“The rich eat ful for breakfast, the poor eat ful for lunch, but only animals eat ful for dinner. So goes the Egyptian proverb. Ful, pronounced ‘fool,’ is made from dried fava beans and is the national dish of Egypt. In Syria and Lebanon, it is eaten as a soupy mass for breakfast, along with glossy black olives, cucumbers and plenty of pita.”
I was hooked after reading that description, so I developed
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