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Ful medames (Arabic: فول مدمس, fūl midammis IPA: [fuːl meˈdammes]; other spellings include ful mudammas and foule mudammes, in Coptic: ⲫⲉⲗ phel or fel), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. [3]
Shahan ful, simplified to ful, is a dish common in Sudan, South Sudan, Somalia, Ethiopia and other parts of the Horn of Africa, which is generally served for breakfast. Believed to originate from Sudan, it is made by slowly cooking fava beans in water. Once the beans have softened, they are crushed into a coarse paste.
Mandazi Preparation of kisra Molokhia Ful medames White Bull Lager. South Sudanese cuisine is based on grains (maize, sorghum).It uses yams, potatoes, vegetables, legumes (beans, lentil, peanuts), meat (goat, mutton, chicken and fish near the rivers and lakes), okra and fruit as well.
Egyptian cuisine has greatly influenced Sudanese cuisine. Both share dishes such as falafel (tamiya), which is made with chickpeas in Sudan instead of fava beans as in Egypt; ful medames, the national dish of both Sudan and Egypt; molokhia, a thick soup made from boiled leaves; kamounia, a meat liver stew eaten in Sudan, Egypt and Tunisia; and desserts such as umm ali and basbousa.
Ful Medames: A traditional breakfast dish in Juba, Ful medames is made from cooked fava beans that are smashed and seasoned with garlic, lemon juice, and olive oil. It is typically served with flatbread or pita. [46] [45] Asida: A type of porridge made from sorghum flour, Asida is popular dish in Juba that is often served with meat or vegetable ...
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Ful medames [1] (فول مدمس)—ground fava beans and olive oil also prepared in Syria as a salad with fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt; Hummus [1] (حمّص)—a thick paste or spread made from ground chickpeas and olive oil, lemon, and garlic; also common in Egypt
Duck, geese, chicken, and river fish are the main animal protein sources. While Egyptians eat a lot of meat, Egyptian cuisine is rich in vegetarian dishes; three national dishes of Egypt; ful medames, ta'miya (also known in other countries as falafel), and kushari, are generally vegetarian.