Ful Medames

A hearty stew, this Egyptian dish is spicy, tangy taste and simply delicious.
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Serves

2

Cooking Time

30-35 Min

Meal Type

soup

Preparation Time

25 Min

Difficulty

Medium

INGREDIENTS

  • For full medamas
  • 2 to 3 tsp olive oil
  • 1 to 2 tsp sesame seeds
  • 2 to 3 cinnamon sticks
  • 4 to 5 tomatoes
  • 2 to 3 cups boiled chickpeas
  • 2 to 3 cups boiled red kidney beans
  • salt
  • 1 to 2 tbsp coriander
  • mint leaves
  • parsley
  • lukewarm water
  • 2 to 3 tbsp tomato puree
  • 2 tsp olive oil
  • For first accompaniment
  • Parsley leaves
  • mint leaves
  • coriander leaves
  • 1tomato
  • 2 tsp olive oil
  • 1 to 2 tsp roasted cumin seeds
  • salt
  • For second accompaniment
  • ½ cup green and black olives
  • ½ tsp tomato puree
  • 1 to 2 tsp roasted cumin seeds roasted
  • 1 tbsp coriander
  • 2 to 3 sliced tomatoes
  • salt
  • 1 tsp olive oil
  • For third accompaniment
  • ¼ boiled chickpeas
  • ¼ boiled red kidney beans
  • 1 tsp cumin seeds
  • 1 tsp white sesame seeds
  • mint leaves
  • 1 tsp olive oil
  • salt

PREPARATION

  1. 1

    For Ful Medamas heat olive oil in a pan and add sesame seeds and cinnamon sticks, followed by finely chopped tomatoes toss well.
  2. 2

    To it add boiled chickpeas, boiled red kidney beans, salt, chopped coriander, mint leaves and chopped parsley.
  3. 3

    Add hot water and cook for 4 5 minutes.
  4. 4

    Finally add tomato puree and olive oil, on a high flame.
  5. 5

    For 1st accompaniment, finely chop the parsley, coriander leaves, mint leaves and tomato and put them in a bowl.
  6. 6

    Add olive oil, salt and roasted cumin seeds.
  7. 7

    Mix well and set aside the bowl.
  8. 8

    For 2nd accompaniment, finely chop the red and black olives and put them in a bowl.
  9. 9

    Add salt tomato puree, roasted cumin seeds and oil.
  10. 10

    Mix well.
  11. 11

    Set aside the bowl.
  12. 12

    Arrange tomato slices and add olive oil.
  13. 13

    For 3rd accompaniment, to a bowl, add chickpeas and red kidney beans.
  14. 14

    Add salt cumin seeds, white sesame seeds, mint leaves and olive oil.
  15. 15

    Mix well and set aside the bowl.
  16. 16

    Garnish the Ful Medamas with thin slices of tomato and coriander leaves.
  17. 17

    Serve hot.
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