FUL MEDAMMES is an ancient Egyptian dish with origins that reach back to the time of the pharaohs. This simple dish of slow-simmered fava beans seasoned with olive oil, lemon juice, garlic and spices is the daily breakfast meal for millions of Egyptians.
The roots of FUL MEDAMMES can be traced to Ancient Northern Sudan and Egypt. Quantities of beans have been found in Twelfth Dynasty tombs (1991–1786 BC). Fava beans were also mentioned in Hittite texts and the Bible.
If you recall, Issac and Rebekah had TWINS ,
ESAU , was born first, then few minutes later JACOB.
They grew as a happy jewish family, had a life free of
difficulties until adulthood.
ESAU decided become a hunter,He liked the wildlife and was
their father’s favorite child.
JACOB, liked politics ( obviously ) stayed mostly at home and helped
his mother with domestic matters , gaining her sympathy and
even became a Connoisseur in cooking .
One day……ESAU came home after an unsuccessful hunting
trip, extremely exhausted and starving to dead. Laid down
trying to catch up his breath.
Behold, the only thing he could caught up was a tremendous
smell of food coming from the kitchen that excited him
trembling and involuntarily uttered to his mother saying :
WHAT IS IT MOM…… IT SMELLS SO GREAT !
She simple answered : Your brother is Cooking .
Esau, stood up and rush to the kitchen almost screaming :
HEY MAN I WANT SOME OF THAT STUFF !
JACOB, placidly ( grinning in the same time ) answered :
OF COURSE, ………BUT WITH ONE CONDITION .
ESAU , this time screamed : WHAT IS IT, TELL ME !
JACOB told him : YOU HAVE TO GIVE ME YOUR PRIVILEGE TO WHICH YOU ARE ENTITLED BY BIRTH .
NO PROBLEM, Esau replied — Hurry..I am hungry.
Jacob said, Okay, Just please sign in the Papyrus, while Mom
cooks some fresh pita bread so you can enjoy it better.(!)
( GENESIS 25: 24-34 )
AND THIS IS JACOB’S OWN RECIPE TO COOK : FUL MEDAMMES.
4 to 6 servings
Dried, peeled fava beans — 1 pound
Red lentils — 1/2 cup
Garlic — 3 to 4 cloves
Cumin — 1 teaspoon
Salt — to taste
Olive oil or melted butter — 3 tablespoons
And mainly PATIENCE.
Soak the fava beans in water to cover for 8 to 10 hours. Start early the morning before to have your ful medames for breakfast the next day.
After they have soaked, drain the beans. Place the favas, red lentils, onion, garlic and cumin in a large saucepan and add enough fresh water to cover by 2 inches. Bring to a boil, reduce heat to very low, cover and simmer for 8 to 10 hours, overnight if necessary, skimming the scum off the top occasionally.
Remove from heat and mash lightly with a potato masher or the back of a spoon. Stir in the lemon juice and salt to taste.
Place the beans in a serving bowl and garnish with a drizzle of olive oil or melted butter. Serve with fried or hard-boiled eggs and lots of pita bread.
Nokia, Finland is a town and a municipality on the banks of the Nokianvirta River (Kokemäenjoki) in the region of Pirkanmaa, some 15 kilometres (9 mi) west of Tampere. As of 31 January 2012 it has a population of 32,075.
The origin of the name “Nokia” is obscure. In modern Finnish, noki means soot and nokia is its inflected plural, although this form of the word is rarely if ever used. The most common theory claims the name actually originates from the archaic Finnish word nois (pl. nokia) or nokinäätä (“soot marten”), meaning sable. After sable was hunted to extinction in Finland, the word was applied to any dark-coated fur animal, such as the marten, which are found in the area to this day. The sable is enshrined on the Nokia coat of arms. However, later research has appeared to indicate that sables never inhabited Finland in the first place, and the name nois may actually refer to the beaver.
NOW……let’s FINNISH…….the …….FINNISH…
CABBAGE STEW ( kaali muhennos )
250 -350 g smoked pork OR 250 -350 g smoked bacon
200 ml beef stock
2 tablespoons syrup
Chop onions, bacon or pork, potatoes and carrots.
Fry onion and bacon or pork until onion is soft.
Add the cabbage, fry for 10 minutes until it starts to soften.
Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
Serve with lingonberry or cranberry jam.