FOOL MIDAMESS – Dry broad beans, stewed


FOOL MIDAMESS - Dry broad beans, stewed
FOOL MIDAMESS – Dry broad beans, stewed


FOOL MIDAMESS – Dry broad beans, stewed ingredients:
  • 2 cups dry broad beans
  • 1/2 cup split lentils
  • Optional: tomato, carrot, onion
Preparation:

Place beans and lentils in dammassa (see kitchen Utensils No. 3) with at least three times their measure in water. Boil over quick fire, then add any or all the optional vegetables.

Bring to boil, cover very tightly and simmer over very slow fire for 6-9 hours, or overnight, adding more boiling water whenever the water is absorbed and beans are dry (cold water will shrivel the beans, change the taste and render them hard).

This is the basis of “fool midamess”.

The beans are then mashed with oil (cotton-seed, olive, linseed or corn oil), lemon, salt and any of the following ingredients:

  • crushed garlic,
  • grated onions,
  • chopped tomatoes,
  • cumin

Hardboiled eggs, Onions soaked in vinegar and mixed pickles are also a common accompaniment to “fool”.

The beans are always eaten with local bread.

N.B.: A quicker but less attractive way to cook “fool” is to use the pressure cooker. Though the taste of the beans remains the same, the colour tends to turn much darker.


 


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