Foul Medames (Kachang Pool)
Updated: Feb 6
In doing research for this recipe, I found out that Foul Medames is a traditional Egyptian breakfast, a national dish of dried fava beans and it's recipe dates back as old as the Pharaohs. So this recipe is OLD - and I guess old is really gold in this case.
I grew up eating this dish and have fond memories of mom cooking this for breakfast. It's a hearty and savory breakfast I must say, but if you're anything like me, the more savory to start your day - the better! It's also reaaaally simple to make and the key is in the fresh ingredients you put on top - chopped green chilis and red onion, with a dash of freshly squeezed limes. Also never underestimate the power of the runny sunny side up egg on top - it adds a creamy flavor to the finished dish!
Recipe serves 2 people generously. 5 mins prep time, total cook time approximately 25 mins.
1 can foul medames beans
1 finely chopped tomato
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon fennel powder/seeds
1 teaspoon chili powder
1 tablespoon salted butter (I don't use ghee but you can replace it if you like)
1 tablespoon garlic ginger paste
Salt & pepper
1 diced medium red onion
2 green chilis, thinly sliced
Sunny side up egg
Fresh wedges of lime
1. In a pan, add oil and fry garlic ginger paste until fragrant. About 2 mins.
2. Add in coriander, fennel, chili and cumin powder. Fry for 4-5 mins until fragrant.
3. Lower heat and add tomatoes and foul medames and mix until soft. Do not drain the juices in the can, add everything in.
4. Using a fork, press down and mash on the beans. Add approximately 1 cup of water, or until you get the consistency that you like.
5. Salt and pepper to taste.
6. Increase heat and add butter to finish off the cooking. Mix well for 1 min.
7. Serve hot with toasted loaf. Top off with fresh red onion, green chilis, coriander and lime wedge. Finish off with a freshly cooked runny sunny side egg.
ALY'S COOKING TIPS
1. Some recipes require you to blend the beans before adding into the pan. I prefer mine grainy and therefore use a fork to mash it up instead. Besides, why the added washing? But do as you please and blend if you like!
2. The original recipe also ghee. But I am not a fan of the smell of flavor of it so I use butter instead.
3. Serve with freshly toasted bread. I recommend a loaf if you have! Protip - keep breads in the fridge to double their shelf life.