Egyptian FAVA BEANS - FUL MEDAMES & BALADI BREAD, the ancient vegan breakfast فول مدمس ‏وعيش بلدي

⬇️ Check Recipe below ⬇️

EGYPTIAN FUL - Street Food - Vegan breakfast

Ful - is a stew of cooked fava beans, it is very famous staple food in Egypt, especially in the northern cities of Cairo and Giza.


Ancient Egyptians opted for beans as an alternative to meat as the crop is rich in protein and nutrients that boost immunity.

This is the Ful episode from our FAVA BEANS mini-series.

This series presents two dishes from across the Mediterranean that share similar cooking methods and the same main ingredient fava beans but presented and served in a different and intriguing way.

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00:00 Flashforward
00:12 Introduction
01:14 Spoaking the Ful
02:41 Egyptian Baladi bread
04:39 Proving the Bread
06:40 Sara's dad ful recipe (Alexandrian recipe)
08:39 Plain Traditional Ful Medames
09:26 Stefano enjoying the ful
10:33 Ful Medames History
12:18 Bloopers


How to make Ful at home: 8/10 Servings

FUL
500g Small brown Fava beans
1 Squeeze ½ lemon
Sea Salt Flakes
Sunflower Oil

Soak the fava beans or in water for at least 12 hours.
Then wash and put the ful in the pot covered with boiling water then on to the hot plate for a few hours. This can take anything from 3 to 6 hours, depending on how dry the beans were.

Once ready leave it aside before serving it depending if you want it plain or seasoned.

If you serve it plain you just add salt sunflower oil and a squeeze of lemon.

BALADY BREAD
4 Cups of bread Flour or 480g
15g fresh yeast
8g table salt
90ml warm water yeast
455ml Water
Wheat Bran

Sieve the flour in a large bowl, put the yeast in warm water and dissolve it by mixing them together… you can always add some sugar to speed up this process.
Leave it to get activated for about 5 minutes for a better proof.
Put the foamy yeast mixture on the flour and mix, then start adding water a little at a time while mixing until it forms a thick but loose dough. Work the dough for 10/15 minutes to give elasticity.
Cover with cling film and leave it to rest and prove in a warm place for about 1 hour to 1 ½ depending on your room temperature.
Get a bowl filled with water and wet your hands before handling the dough so it wouldn’t stick to them and start dividing the dough into balls.
Put these dough balls on a bed of bran leaving space between each one of them so they wouldn’t stick together as they will spread. Leave it to rest and prove again for half an hour, again, the proving time depends on how warm the temperature of the environment is.

Meanwhile, preheat your oven on the highest temperature, at least 250 C with the baking tray in. Passed the second fermentation on the bran slowly, and carefully lift each dough and stretch it to a thickness of ½ cm. Then lift each piece and transfer them on the hot baking tray and bake for about 4 minutes or until the bread puffs up completely, flip the bread on the other side and bake for a further 2 minutes to take colour. Take the bread off the oven and put them on a towel and leave to cool off.


SARA'S DAD RECIPE (ALEXANDRIAN FUL) 3/4 Servings
3 medium heat sliced chilis (red and green)
2 cloves of chopped garlic
1 ½ chopped tomatoes
4 Tbsps of sunflower oil to cook and another 2 Tbsps to drizzle on top
2 Tbsps of sugar cane white vinegar
2 cups of the cooked fava beans or Ful
1 Tbsp of tahini paste
Salt to taste
Some parsley to garnish

In a medium pan, pour 4 Tbsps of oil and fry or sizzle the chilis for a few minutes then add the garlic and give it a stir, make sure it doesn’t burn, add the tomatoes and cook for a few minutes more.When the tomatoes lose their juice add the vinegar and Ful and leave to cook for few minutes or so then add the salt and tahini and start mashing everything together with a fork.
Put the Ful on a serving plate then drizzle with oil and put some chopped parsley on top.


History links
https://en.wikipedia.org/wiki/Ful_med...
https://blogs.scientificamerican.com/...
https://foodmuseum.typepad.com/food_m...
https://www.thespruceeats.com/ful-med...
https://see.news/beans-in-ancient-egypt/

Our social accounts :
  / theculturewhisk  
  / culture_whisk  

Music by Epidemic sound: https://www.epidemicsound.com/referra...

Director, Authors, Hosts & Camera :
Sara and Stefano

Editors:
Ahmed Shawky
Sara & Stefano

Voice Over audio edited by:
Luigi Cosi

#vegan