Ful Mendames Recipe

The first time I tried ful mendames (foole, fūl - so many ways to spell it), I was at Maha's in Toronto, a popular Egyptian brunch spot located in Leslieville (oh how I miss living down the street from this gem).

There isn't a bad thing on the menu at Maha's.  

Typically I would start my brunch order with their cardamon spiced latte which has honey rimmed around the edge of the glass making it so that every time you take a sip you lick the corners of your mouth to find a sticky sweet treat. Following that, I would either order their Date Scramble (who ever came up with this flavour combination is PURE genuis), the Egyptian Falafel or the Maha's Mind Blowing Chicken.  I can't even explain the chicken dish to give it grand justice, just google "Maha's mind blowing chicken" to see a pictures for your self.

To break the cycle I venutred out for their Sunny Eggs and Foole.  It was love at first bite and now a recipe (see below) I make often.

At it's most basic, ful mendames is a delcious bean stew made of fava beans flavoured with cumin and olive oil and typically served with bread scooping.  Think warmed hummus and pita bread.  What I love most about ful is all the ways you can flavour it.  Toppings can include, but aren't limited to: fried or hardboiled eggs, hot pepper & garlic, toasted sesame seeds or tahini, sliced cured meat, sweet bell peppers to name a few.  My favourite topping combination is onions, garlic, tomatoes, parsely and lemon juice - a simple salsa to brighten the flavour of the stewed beans.

I typically make my version of ful medames with kidney beans as I always have them in my kitchen pantry.

Makes 2-3 servings

Ingredients:

• 2/3 cup dried red lentils, rinsed
• 4 cups water + more if needed
• 28-oz (796 mL) can kidney beans, drained, rinsed
• 1.5 cups finely chopped tomato
• 1 cup finely chopped white onion
• 2 teaspoons minced garlic
• 2 tbsp extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon red chili flakes (optional)
• 1 teaspoon ground cumin
• 1 tablespoon lemon juice
• Freshly ground black pepper to taste
• 6 pita breads

Instructions:

1. In a medium saucepan, combine the red lentils and 4 cups of water. Bring to boil over high heat. Reduce heat to medium; simmer for 20 minutes, until the lentils are falling apart.

2. Add the drained kidney beans. Simmer over medium-low temperature, stirring often, until the mixture is starting to thicken, about 15 to 20 minutes. With a potato masher, mash well, breaking up with kidney beans (you can stir in a little water if the mixture is too dry at this point).

3. Stir in tomatoes, onions, garlic, oil, salt, chili flakes, cumin, and black pepper. Simmer, stirring often for 5 minutes.

4. Stir in lemon juice. Taste; adjust seasonings if desired. Divide among shallow serving bowls. Serve warmed pita bread.

Recipe Tips:

• Pitas are usually dry if they’re not super fresh (which they rarely are if you buy them from the grocery store).  To bring them back to life, wrap a stack of pitas in aluminum foil, and bake for 10 minutes in a 350F degree oven.