Guest guest Posted November 25, 2007 Report Share Posted November 25, 2007 @@@@@ Fuul Midammis - Egyptian Stewed Broad Beans 2 cups dry broad beans 1/2 cup split lentils Optional (for stewing): 1 tomato 1 carrot 1 onion To serve: crushed garlic ground cumin salt and pepper to taste lemon wedges tomatoes, chopped onions, chopped Kalamata olives feta cheese 1. Place beans and lentils in a pot with at least three times their measure in water. Bring to a boil. Cover and let sit 60 mins. Drain water. Fill with fresh lukewarm water. (Or ignore this step, and just soak overnight). 2. Boil over quick flame, then add any or all the optional vegetables. 3. Bring to boil again (after adding veggie), cover very tightly, and simmer over very slow flame for 6-9 hours, or overnight, adding more boiling water whenever the water is absorbed and beans are dry (cold water will shrivel the beans, change the taste, and make them hard). This is the basis of Fuul Midammis. 4. When tender to taste, mash the beans with oil (cottonseed, olive, linseed, or corn oil), lemon, salt, and any of the following ingredients: crushed garlic, grated onions, chopped tomatoes, and cumin. 5. Hardboiled eggs, onions soaked in vinegar, and mixed pickles are always eaten with local bread. Serves 4 Source: Ahmed H Eissa Formatted by Chupa Babi: 11.25.07 A Dammasa - An Egyptian stewing pot is a metal, vase-shaped pot with a tight lid and narrow neck used chiefly to stew dried broad beans, or Fuul. There are two main types: one is used on direct flame and the second has an electric heating element. Electric Dammasa are available with different heating elements: one is placed on a low-watt electric hotplate to keep the beans simmering, while the other has a low-watt rod-shaped heating element and two lids. The first lid is used to cover the beans while the pot is on a direct flame until the water boils, and the second lid has a hole through which the heating element is placed to keep the beans hot and simmering after they are removed from the flame. It is important to keep the Dammassa resting on a warm surface while the rod-shaped heating element is inside it. ChupaNote: I put the crushed garlic, and ground cumin i the cooking water with the carrot, onion, and tomatoe (ll cut in wedges). Put it in a 6 quart slow cooker and fill to 2/3 full with liquid (water, tomato juice, broth, whatever you yearn for), with onion, carrot, tomato, cumin, and garlic and cook overnight. Finish it in the morning, mashing with olive oil and serving with condiments. If you don't want all the fuss, you can but fuul in a can at MidEastern groceries. Mash it with fine quality olive oil and fresh squeezed lemon juice, dress with minced garlic, cumin. Serve with chopped onion, black olives, chopped tomatoes, lemon wedges and chopped hard boiled eggs, accompanied by feta cheese and good rustic bread, and more olive oil. And the blackest thickest coffee made on the planet. ----- ______________________________\ ____ Be a better sports nut! Let your teams follow you with Mobile. Try it now. http://mobile./sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2007 Report Share Posted November 25, 2007 May I assume that broad beans for Fuul are what I call fava beans that are used a lot in middle eastern cooking and grow like weeds where I live? Kathleen Eureka CA Fuul Midammis - Egyptian Stewed Broad Beans > 2 cups dry broad beans > 1/2 cup split lentils > Optional (for stewing): > 1 tomato > 1 carrot > 1 onion > To serve: > crushed garlic > ground cumin > salt and pepper to taste > lemon wedges > tomatoes, chopped > onions, chopped > Kalamata olives > feta cheese > > > > 1. Place beans and lentils in a pot with at least > three times their measure in water. Bring to a boil. > Cover and let sit 60 mins. Drain water. Fill with > fresh lukewarm water. (Or ignore this step, and just > soak overnight). > > 2. Boil over quick flame, then add any or all the > optional vegetables. > > 3. Bring to boil again (after adding veggie), cover > very tightly, and simmer over very slow flame for 6-9 > hours, or overnight, adding more boiling water > whenever the water is absorbed and beans are dry (cold > water will shrivel the beans, change the taste, and > make them hard). This is the basis of Fuul Midammis. > > 4. When tender to taste, mash the beans with oil > (cottonseed, olive, linseed, or corn oil), lemon, > salt, and any of the following ingredients: crushed > garlic, grated onions, chopped tomatoes, and cumin. > > 5. Hardboiled eggs, onions soaked in vinegar, and > mixed pickles are always eaten with local bread. Quote Link to comment Share on other sites More sharing options...
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