I grabbed a package a month ago when I was in the Asian store-- and
haven't found a recipe that strikes my fancy yet.

I've had the canned ones once, but these guys just looked too
interesting to pass up.

Many of the recipes I see mash them up - I'd rather see them on the
plate whole.

I see a lot of variations of Ful Medames. is this one as good as any?
http://www.epicurious.com/recipes/fo...a-Beans-352993

Jim

On 2012-04-10, Jim Elbrecht > wrote:
> I grabbed a package a month ago when I was in the Asian store-- and
> haven't found a recipe that strikes my fancy yet.
>
> I've had the canned ones once, but these guys just looked too
> interesting to pass up.
>
> Many of the recipes I see mash them up - I'd rather see them on the
> plate whole.
>
> I see a lot of variations of Ful Medames. is this one as good as any?
> http://www.epicurious.com/recipes/fo...a-Beans-352993

My question concerns the "soaked overnight (and left unpeeled)" part of
the recipe. I've heard falafel requires peeling the fava beans, which
I understand is tedious and time consuming. Am I to understand ful
medames are eaten, peel on?

nb

--
vi --the heart of evil!

On 10 Apr 2012 23:59:01 GMT, notbob > wrote:

>On 2012-04-10, Jim Elbrecht > wrote:
>> I grabbed a package a month ago when I was in the Asian store-- and
>> haven't found a recipe that strikes my fancy yet.
>>
>> I've had the canned ones once, but these guys just looked too
>> interesting to pass up.
>>
>> Many of the recipes I see mash them up - I'd rather see them on the
>> plate whole.
>>
>> I see a lot of variations of Ful Medames. is this one as good as any?
>> http://www.epicurious.com/recipes/fo...a-Beans-352993
>
>My question concerns the "soaked overnight (and left unpeeled)" part of
>the recipe. I've heard falafel requires peeling the fava beans, which
>I understand is tedious and time consuming. Am I to understand ful
>medames are eaten, peel on?

unless I hear a good reason why not, mine will be.<g> I've seen
recipes with the same name all over the map- from this one, which
appeals to me, to some with similar ingredients ground to a mush.

I don't know if it is one of those dishes that everybody's mother made
their own way-[like spaghetti and meatballs] or if it is really a
well defined dish that gets *******ized in America.

Jim

On 2012-04-11, Jim Elbrecht > wrote:

> I don't know if it is one of those dishes that everybody's mother made
> their own way-[like spaghetti and meatballs] or if it is really a
> well defined dish that gets *******ized in America.

Well, I do know lima beans are very similar to fava beans and I know a
way to cook lima beans so the skin literally disappears or at least
becomes so diaphanous as to be negligible. The problem I still have,
is the skin of a fava like the skin of a lima or does the fava have
completely separate covering skin.

nb

--
vi --the heart of evil!

On Tue, 10 Apr 2012 21:17:45 -0400, Jim Elbrecht >
wrote:

> unless I hear a good reason why not, mine will be.<g>

You take that layer off because it's tough. I haven't made fava from
dried, but I do know they're sold dried both peeled and unpeeled. I
have dried, but they are peeled. I learned my lesson after I made
them fresh from the pod *once*. It's tedious work (first free them
from the pod and then peel them). Now I have frozen and dried, and
both are peeled.

--
Food is an important part of a balanced diet.

On 4/10/2012 4:59 PM, Jim Elbrecht wrote:
> I grabbed a package a month ago when I was in the Asian store-- and
> haven't found a recipe that strikes my fancy yet.
>
> I've had the canned ones once, but these guys just looked too
> interesting to pass up.
>
> Many of the recipes I see mash them up - I'd rather see them on the
> plate whole.
>
> I see a lot of variations of Ful Medames. is this one as good as any?
> http://www.epicurious.com/recipes/fo...a-Beans-352993
>
> Jim

I have never tried dried, but I am curious about them.

I have access to good frozen fava beans which I think are not too
difficult to peel. My husband says it's not necessary, but I think
tastes vary. I use the frozen in tagines mostly.

If you want whole, I'd suggest trying to find frozen. Dried seems
more suited for mashing. IMO.

Tracy

On Wed, 11 Apr 2012 11:00:51 -0400, Tracy > wrote:

>
>
>On 4/10/2012 4:59 PM, Jim Elbrecht wrote:
>> I grabbed a package a month ago when I was in the Asian store-- and
>> haven't found a recipe that strikes my fancy yet.
>>
>> I've had the canned ones once, but these guys just looked too
>> interesting to pass up.
>>
>> Many of the recipes I see mash them up - I'd rather see them on the
>> plate whole.
>>
>> I see a lot of variations of Ful Medames. is this one as good as any?
>> http://www.epicurious.com/recipes/fo...a-Beans-352993
>>
>> Jim
>
>I have never tried dried, but I am curious about them.
>
> I have access to good frozen fava beans which I think are not too
>difficult to peel. My husband says it's not necessary, but I think
>tastes vary. I use the frozen in tagines mostly.
>
>If you want whole, I'd suggest trying to find frozen. Dried seems
>more suited for mashing. IMO.

Dried favas work best in soups. For salads and marinated beans you
need fresh or fresh frozen favas.

Tracy > wrote:

> Jim

>> http://www.epicurious.com/recipes/fo...a-Beans-352993

I use a small fraction of good tomatoes, a heavy amount of thyme, and
diced preserved lemon. Topped with carmelized onion.

>I have never tried dried, but I am curious about them.

They work fine in Ful but are more of a hassle.

>I have access to good frozen fava beans which I think are not too
>difficult to peel. My husband says it's not necessary, but I think
>tastes vary. I use the frozen in tagines mostly.

Are the frozen favas green or brown?

>If you want whole, I'd suggest trying to find frozen. Dried seems
>more suited for mashing. IMO.

Fresh favas are mashed into fava dip, usually seasoned with mint
and, often, cocoanut.

Steve

On Apr 10, 10:59*pm, Jim Elbrecht > wrote:
> I grabbed a package a month ago when I was in the Asian store-- and
> haven't found a recipe that strikes my fancy yet.
>
> I've had the canned ones once, but these guys just looked too
> interesting to pass up.
>
> Many of the recipes I see mash them up - I'd rather see them on the
> plate whole.
>
> I see a lot of variations of Ful Medames. *is this one as good as any?http://www.epicurious.com/recipes/fo...s-Egyptian-Bro...
>
> Jim

Make a sofritto of carrot, celery and onoin, saute in good olive oil,
then add water, salt and peeled dried fave. Cook until done. They
mash themselves. Serve as a first course ot an antipasto, hot, in a
small dish with a thread of extra virgin olive oil over the top.
Delicious Pugliese food. Or find a recipe for a Spanish (Asturian)
dish I recently had in Madrid for baked fave with clams. Delicious!

On 4/11/2012 11:57 PM, Steve Pope wrote:
> > wrote:
>
>> Jim
>
>>> http://www.epicurious.com/recipes/fo...a-Beans-352993
>
> I use a small fraction of good tomatoes, a heavy amount of thyme, and
> diced preserved lemon. Topped with carmelized onion.
>
>> I have never tried dried, but I am curious about them.
>
> They work fine in Ful but are more of a hassle.
>
>> I have access to good frozen fava beans which I think are not too
>> difficult to peel. My husband says it's not necessary, but I think
>> tastes vary. I use the frozen in tagines mostly.
>
> Are the frozen favas green or brown?


Green