FULL MEDAMES

Ful Medames (also known as fūl or foul mudammas) is a popular and traditional stew made primarily from cooked fava beans. It is commonly served with a variety of flavorings, including olive oil, cumin, chopped parsley, garlic, onion, lemon juice, and chili peppers. Additional vegetables, herbs, and spices can also be added to enhance the dish’s flavor.

Ful medames is an essential part of the Egyptian and Sudanese culinary landscape, and it is often considered a national dish, particularly in Cairo and Giza in Egypt. The dish is also commonly served in many Middle Eastern and North African countries, with regional

The name “ful medames” is derived from Arabic, which became the dominant language in Egypt after the Arab conquest. The word “ful” refers to fava beans, which are the main ingredient in the dish, and “medames” refers to the method of cooking

Etymology and Historical Background

• The Coptic name for fava beans is suggested to be fel, although this is believed to be derived from the Arabic term following the Arabization of Egypt.

Ancient Egyptian Context

A hypothesis by Adeeb Makar challenges the idea that the term “ful” (or similar variants) existed in Ancient Egyptian or Coptic before the Arab conquest. According to Makar, the ancient Egyptian name for beans was written in hieroglyphs.

In Syria, especially in Aleppo, Ful Medames is commonly served as a hearty breakfast. In Aleppo, which is known for its rich and diverse food culture, ful medames is often enjoyed in a more elaborate way compared to some other regions

Ful Medames in Africa

• Somalia:
  In Somalia, fuul (similar to ful medames) is a staple breakfast dish. It is often served with eggs, khubz (bread), or laxoox/canjeero (a traditional Somali flatbread). The dish is notably spicier, due to the use of xawaash, a spice mixture that includes cumin, coriander, sage, peppercorn, fenugreek, turmeric, ginger, cardamom, cloves, nutmeg, and saffron. This gives the dish a distinctive flavor compared to other regional variations like Egyptian or Sudanese fuul.
• Morocco:
  In Morocco, ful is known as bissara. The dish combines fava beans and split green peas (called jabbana), which are boiled with garlic and served with cumin and other seasonings. It is particularly popular in the northern parts of the country and is commonly eaten during the cold winter months, providing warmth and comfort.
• Ethiopia & Eritrea:
  In Ethiopia and Eritrea, ful is served with wheat flour bread rather than the typical injera, which is a pancake-like bread made from teff flour. The beans are often topped or mixed with oil and berbere, a spice mix known for its heat and flavor. This variation is distinct from other regional versions of ful, as it incorporates the flavors of the Horn of Africa and is often enjoyed in communal settings where patrons may bake their own wheat flour bread.