Ful_Taylor Cheney.jpg
Photo by Tiffany Ran
Yesterday, Mistral Kitchen 's chef Taylor Cheney bid farewell to her Egyptian menu at Mistral's Arabesque on Monday nights . Today,

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Mistral Kitchen's Taylor Cheney Brings Home the Ful Medames

Ful_Taylor Cheney.jpg
Photo by Tiffany Ran
Yesterday, Mistral Kitchen's chef Taylor Cheney bid farewell to her Egyptian menu at Mistral's Arabesque on Monday nights. Today, she leaves a lasting memory — a recipe from her Egyptian guide, Tamer Mohamed, who was also a chef. "Ful Medames is a dish often eaten in Egypt for breakfast, but also throughout the day. It is the staple dish from there and the dish Egypt is most famous for. I ate it almost every day while in Egypt, and it is probably the thing I miss the most," said Cheney.

Ful Medames

- 3 cups dried cooked fava beans (you can buy them canned at the Arabic store or dried. If dried, soak overnight and cook the next day until tender)

- 5-6 cloves garlic chopped finely

- 2 fresh tomatoes, chopped, seeds okay

- 1 onion small chopped

- 2 tsp cumin, crushed with mortar or you can use the back of your knife

- 1 tsp coriander, crushed

- 4 Tbsp olive oil

- Salt to taste

Get your pan hot and add the olive oil. Add the garlic and onion and fry until golden brown, then add your tomatoes right away and cook the liquid out a little.

Add the fava beans and spices and mash with the back of a fork until some whole beans remain but half is mashed. This helps thicken the dip.

Continue cooking a for a little bit more and season with salt. Serve garnished with just a touch of olive oil, raw shaved onion, a hard-boiled egg or some fresh tomato.

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