{"id":16659,"date":"2023-03-20T11:03:42","date_gmt":"2023-03-20T10:03:42","guid":{"rendered":"https:\/\/bistrobadia.de\/fuhl-medammas\/"},"modified":"2024-01-24T07:25:50","modified_gmt":"2024-01-24T06:25:50","slug":"fuhl-medammas","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/fuhl-medammas\/","title":{"rendered":"Fuhl Medammas – or: how to make bean pur\u00e9e sexy"},"content":{"rendered":"\n

There are dishes that you can not really explain. Simply saying “That’s delicious!” is usually not enough, unfortunately. If I say “This is vegan!<\/strong>only my vegan friends react with jumps in the air. Bean puree<\/strong> doesn’t really sound sexy either … So let’s call a spade a spade: Fuhl Medammas<\/strong>. But, how can I introduce someone to a rather ugly mush made from chickpeas and fava beans? Right, I just put it in front of the guests without warning and hope that they like it.<\/p>\n\n\n\n

Fuhl Medammas: Best breakfast in the Levant!<\/h3>\n\n\n\n

I am really incredibly happy that so far not only everyone has liked it – but that even all were enthusiastic. So, Fuhl (or Ful or Foul) is a mush of beans and chickpeas, which is dressed with garlic, lemon juice and cumin.<\/p>\n\n\n\n

But that alone does not make the dish. My mother always says “Fuhl you have to spoil!” So how do you spoil chickpeas and beans? With herbs, fruity tomatoes, fresh and pickled vegetables. Accompanied by olives and delicious tea.<\/p>\n\n\n\n

So you have this mush as a base, add a small handful of chopped parsley and mint on top and cover the herbs with sweet diced tomatoes. The final touch is given to Fuhl Medammas with a good dash of olive oil. So, I present this to my friends – and they look at me with wide eyes. Something is missing …<\/p>\n\n\n\n

It is eaten with the hands!<\/h3>\n\n\n\n

No spoon, no knife, no fork … “How are you supposed to eat that!!?”
I pass thin Lebanese pita bread and demonstrate how I would eat Fuhl Medammas.<\/p>\n\n\n\n

I tear off a piece of pita bread, hold it between my thumb and forefinger, and press the bread into my mouth. In doing so, I try to absorb as much of the delicious bean puree as I can. I then have some of the mash, fresh herbs, and tomato tosses in the pita – and everything is glistening from the olive oil.<\/p>\n\n\n\n

I eat it and smile at my friends. After a few initial failed attempts, it works for everyone and the smile spreads.<\/p>\n\n\n\n

Ful Medammas is a really tasty and, above all, very convivial affair. When preparing it, pay attention to the quality of the ingredients, especially the olive oil. For snacks, I always serve a selection of fresh and pickled vegetables and olives. This is accompanied by either black tea or mocha<\/a>.<\/p>\n\n\n\n

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Recipe for Fuhl Medammas<\/h3>\n\n\n
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