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My culturally ambiguous Ful Medammes

My culturally ambiguous Ful Medammes

For the first 6 years of my life, I lived in Saudi Arabia; right across the street from our house was my aunt’s place. Sundays were always family days which meant my aunt, her husband and kids would be over before the rooster’s call to have breakfast and spend the day. Those were my favorite days because it meant lots of swimming and lots of amazing pastries made fresh by my aunt. However, the memory that constantly comes back to life in my house in Ottawa years later is that of our Ful Medammes breakfasts and the theme song of the canned ful ad (watch the amazing video below!).

Now I always preach making everything I cook from scratch, however, for ful medammes that tastes like my childhood I always opt for the California Garden canned ful! I know I know shame on me for not soaking my dried fava beans and chickpeas but trust me this saves a lot of time and tastes fantastic! My aunt’s husband, being Egyptian and a talented chef, loved making us ful for breakfast! He would prepare big ceramic bowls of ful with a spread of olives, fresh herbs and vegetables. We never ate at the dinner table though! This breakfast had to be set on a table cloth on the ground in the middle of the living room. There would be a plate of assorted cheeses, labneh (a Lebanese strained yogurt spread) with olive oil drizzled on top, scrambled eggs seasoned with cinnamon and pita fresh from the bakery; Breakfast Mezze style!

The best thing I learned from these Sundays, besides cooking & baking, is how to scoop up my ful, hummus, baba ghanoush or labneh using a slice of pita bread; creating a small cone out of bread to scoop pastes and dips is borderline an art form in itself!!

I have taken creative liberty over the years with the ful recipe and I’ve managed to make it my own and that is what makes my dish a culturally ambiguous version! It is inspired by the original Egyptian dish yet I use the California Garden Palestinian blend and add my Lebanese flair to it!

The beauty of ful is that it is a filling, healthy and vegan! So if you’re looking to increase your vegetable intake then definitely give this epic yet humble dish a try.

Culturally Ambiguous Ful Medammes Recipe

  • 1 can California Garden Palestinian Blend Ful
  • 2 small Cucumbers
  • 1 large Tomato
  • 2 Scallions
  • 1 clove Garlic
  • 10 leaves Fresh Mint
  • 3 tbsps. Chopped Parsley
  • 1 tbsp. Olive Oil
  • 2 tbsps. Tahini
  • 1 tbsp. Lemon Juice
  • 2 tsps. Cumin
  • Salt (to taste)

Okay so this recipe is easy peasy lemon squeezy! But before you get to work on the can of ful you need to prepare all your vegetables. You want to chop the scallion, cucumber and tomatoes into small dice. After that you want to make sure you mince your garlic clove. Although chefs on TV place their clove on a cutting board, lay down their knives and smack it down to mince their garlic, IT IS A TERRIBLE IDEA. You lose all the nice aromatic oils from your garlic and end up with a beautifully seasoned cutting board. What you want to do is slice the garlic lengthwise, remove the “germ” (the bit that sprouts) and then using a micro-plane (zester), zest the cloves. Et Viola!! Beautiful garlic paste my friends. Now crack open that can, throw it in a small sauce pot with the garlic paste and cumin then bring it to a boil for a couple of minutes over medium heat. Remove it from heat, add all the vegetables and herbs in, drizzle the tahini, add the lemon, salt to taste and give it a good mix. Transfer it into a bowl and drizzle olive oil on top and enjoy! You just made a crowd pleaser in less than 15 minutes.

And now I leave you with a theme song that I grew up to and I could never eat ful without this song popping into my head!!

Click here to watch video on youtube. For more quick tips and recipes follow us on Instagram @rebelsinthektichen

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