Ful Medames

Instructions

To make the Ful Medames:

1. Place your dried fava beans in a bowl and add the bicarbonate of soda
2. Fill the bowl with water and allow the beans to soak for 3 hours
3. After 3 hours rinse the beans and drain
4. Wash the lentils, then add them, the beans, tomato and cumin to a pot and fill the pot with boiling water
5. Bring to a boil, then turn the heat down to your lowest setting and allow to simmer for 4-6 hours
6. Remove from the heat when the bean is cooked through and the skin is tender
7. Drain the beans from the pot, and retain with 1/2 a cup of the liquid it was boiled in

To make the Alexandrian Ful:

1. Chop the Tomato and Onion into a medium dice
2. Mince your garlic and chop the green chilli into small pieces
3. Add all the ingredients to a bowl and mix thoroughly to combine
4. Taste for seasoning and adjust to your liking

To make the Mashed Ful:

1. Drain your fava beans in a sieve to remove excess liquid
2. Use a potato masher or ricer to mash the beans into a paste
3. Push the paste through a sieve until all the skins have been removed and you are left with pure bean paste
4. Add the remaining ingredients to the paste and mix well
5. Taste for seasoning and adjust to your liking
6. Plate in a bowl, and garnish with olive oil as well as some chilli powder

To make the Tagine:

1. Dice your onion into a medium dice
2. Remove the spice coating from the basturma and slice into small squares
3. Add the olive oil to a small pot over medium heat, then add the onion
4. Saute the onion until cooked through and translucent
5. Mince the garlic and add in with the basturma, cook for a couple of minutes
6. Add the tomato to the pot and then allow to cook for 10-15 minutes until reduced and thick
7. Add the beans and the remaining ingredients and mix well
8. Place the mixture into some oven-safe ramekins and make a well in the centre of each one
9. Crack an egg into the ramekins, then place in the oven to bake at 180c or 350f for 10-15 minutes until the eggs are cooked through