Real African Dishes: [MC-AllEthnic-Recipes] Syrian Fava Bean Dip - Ful Medammes ; 17g Carbohydrate; 7g Dietary Fiber

Sunday, July 8, 2012

[MC-AllEthnic-Recipes] Syrian Fava Bean Dip - Ful Medammes ; 17g Carbohydrate; 7g Dietary Fiber

* Exported from MasterCook *

Syrian Fava Bean Dip - Ful Medammes

Recipe By :Chef Abu Abdo, Aleppo Syria, and Anissa Helou
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried small fava beans -- (7 ounces)
1 teaspoon baking soda
1 tablespoon Aleppo pepper flakes
Kosher salt
1 small garlic clove -- smashed
1/4 cup tahini paste -- at room temperature
1 1/2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil

In a medium bowl, cover the fava beans with 2 inches of water and add the
baking soda; stir to dissolve. In a small bowl, combine the Aleppo pepper
flakes with 2 tablespoons of water. Refrigerate the beans and Aleppo
pepper overnight.

Drain and rinse the fava beans and add them to a saucepan. Cover with 2
inches of fresh water and bring to a boil. Simmer over moderately low heat
for about 20 minutes, until just tender. Season with a generous pinch of
salt and cook for 10 minutes longer, until softened. Drain the beans,
reserving 1/4 cup of the cooking liquid.

In a medium bowl, using a pestle or the back of a spoon, crush the garlic
to a paste with a pinch of salt. Whisk in the tahini and lemon juice.
Whisk in 1/4 cup of water.

Pour the tahini sauce into a wide serving bowl. Mound the warm fava beans
in the center and pour the reserved bean cooking liquid on top. Drizzle
with the Aleppo pepper paste and the olive oil and serve.

Serve With Warm pita.

Serves 6

ACTIVE: 15 MIN TOTAL TIME: 1 HR

Similar to hummus, this creamy fava bean dip is often served for breakfast
in Syria. It consists of tender cooked dried favas, mixed with either
tahini or lemon juice (or both), then topped with a swirl of olive oil and
Aleppo pepper paste. In Aleppo, entire cafés are devoted to it. One of
Anissa Helou's favorites is Abu Abdo's, in the Christian quarter. "Abu
works nonstop from 7 a.m. to 3 p.m., deftly ladling ful from a large
copper jar into bowls or plastic bags for takeout," she says. This is her
adaptation.

Cuisine:
"MidEastern"
Source:
"Food&Wine, May 2009, From Best Syrian Food Unveiled"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 226 Calories; 15g Fat (56.5%
calories from fat); 8g Protein; 17g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 225mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat.

Nutr. Assoc. : 3264 0 4714 0 0 5243 0 0