Prep time 15 min Cook time 15 min
Some of the most memorable meals I have had were not in Michelin starred restaurants or romantic, candle lit dinners in a small bistro.
On the contrary, think of a hot and humid bus-stop terminal in Bangkok, or a car park in Orchard Road in Singapore that is transformed at night into an all-night food fare. Food vendors peddling their ancient recipes in Istanbul and Cairo also provided unforgettable delights on the sidewalks of some of the busiest thoroughfares on earth. Hygiene was provided by the searing of ingredients on hot fires and the cleansing heat of the condiments. With a few exceptions, I never had trouble digesting those exotic dishes. Conversation was also a highlight where local news, gossip and humor is dished out in very generous portions. I am always amazed at how special bonds are quickly made when one shares a pavement with fellow diners.
Street food has always played a big part of my life and travels. While those experiences cannot be replicated around the comfort of a home dinner table, the food certainly can. I have therefore decided to occasionally feature street food recipes that can be prepped and cooked at home with a minimum of fuss.
Here is one I grew up with in Cairo, slow-cooked dried fava beans served in a bowl or in a sandwich. Called, Ful Medames, 
fava beans are Egypt’s quintessential street food. During early mornings and throughout the day, Ful street vendors dot the city landscape dishing out this comfort food. It is often served in a bowl, with a small plate of pickled vegetables and Egyptian pita bread, to be consumed on the spot at the vendors cart. Customers in a rush or in a car can have their beans tucked into pita bread sandwiches garnished with pickled vegetables and tahini sauce. Brick and mortar Ful Medames shops are ubiquitous throughout the city and some have become legendary where cars line up for a stack of their Ful sandwiches.
Luckily in the US you can buy excellent quality canned Ful Medames at most Mediterranean markets ( and on Amazon of course). It therefore only requires a short prep and cooking time to transform it to the delicious version you would find in Egypt. So next time you make a bowl of ful medames for breakfast or brunch, save the leftovers for sandwiches the following day.
You can also serve fava bean
Usual trimmings for ful, a platter of fresh greens and pickles.
sandwiches at your next casual get together or on a game day party with all the usual trimmings – tahini, pickled vegetables and a big platter of fresh lettuce, radishes, mint and arugula.
A little more interesting and a lot healthier than buffalo wings!
by
Derek Farwagi
Ingredients
- 1 yellow onion, finely chopped
- 3 cloves of garlic, chopped
- ½ cup finely chopped cherry, grape or vine tomatoes with skin and seeds
- 1 can PLAIN ful medames (Ideally California Garden brand which is more buttery and is available in most Middle Eastern grocery stores or from Amazon).
- ½ can water
- 1 tbsp ground cumin
- salt to taste
- A small handfull of coarsely chopped Italian flat parsley or cilantro leaves for granish.
Instructions
- Heat olive oil in a large, deep skillet or straight-sided sauté pan over medium to high heat until shimmering. (about 3 minutes)
- Add chopped onions, stirring frequently until they start to caramelize. (About 5 minutes)
- Reduce heat to medium, then add the garlic and cook for a minute to flavor the oil.
- Add half a cup of finely chopped tomatoes and cook for 5 minutes till they have softened.
- Drain liquid from canned ful, rinse the beans and add to onions and tomato mixture. Add half a cup of water and cook on a medium heat for 5 minutes until beans are soft.
- Mash some of the beans and stir so you have a thick sauce.
- Add two teaspoons of ground cumin, salt to taste, plate and garnish with freshly chopped parsley or coriander and a drizzle of olive oil.
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