Breakfast Most Foul

In typical outer-borough tradition, the 30/Week kitchen is located in an apartment where the landlord has a fairly lax approach to climate control. Poor insulation, particularly around the windows, drains a lot of the heat from the building. As a result, some residents have been known to turn the building’s thermostat up to tropical levels in hopes of not seeing their own breath in their living rooms. So far, management’s solution to the heating problem has been to install a lock-box over the thermostat. The point here (besides the pure joy of complaining) is that upon getting up into freak Arctic cataclysm we needed the heartiest and piping-hottest of breakfasts.

Enter Foul (or “Ful”) Medames, of which Wikipedia says:

Though originally a peasant food, ful medames has long been part of the daily Egyptian diet. It is particularly renowned for being a very filling dish, with many describing it as being ‘like a stone in the stomach’. This has led to it being consumed by many in the Middle East in the early morning meal to prepare for a day of fasting during Ramadan.

Foul Medames (pronounced “fool muh-dom-us”) isn’t always served hot – you sometimes get it cold alongside hummus, baba, etc. But our not-so-traditional version is prepared almost like a porridge and served with a hot poached egg on top instead of the usual slices of hard-boiled egg. Also, we didn’t have fava beans in the house, so we used the dried cannellinis we had on hand.

Our meal, pictured here with drafty windows.

Hot and Hearty Foul Medames

1 1/2 cups cooked fava or cannelli beans (we cooked dried beans overnight in a crock pot; if using canned beans, make sure to rinse them)
2 large garlic cloves, crushed
1/2 medium red onion, diced
juice from 1 lemon
1/2 Tbsp olive oil
salt and pepper

1. In a saucepan, heat the olive oil over medium heat. Add onion and garlic, cook for a couple minutes.
2. Add in beans and lemon juice, stirring with some sort of firm implement so that the beans get somewhat mashed. Cook for maybe five minutes – enough to get the beans nice and hot.
3. Add salt and pepper to taste.
4. Top with a poached egg and serve with toasted pita.


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