Ethiopian ful medames
Item 1 of 1
Ingredients
Metric
Imperial
Ful medames
- 400g of fava beans, tinned, or mixed beans if you can't find them
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 tsp berbere
- 100ml of stock
Niter kibbeh
- 250g of unsalted butter
- 1 shallot, finely diced
- 2 garlic cloves, sliced
- 1 knob of ginger, sliced
- 1 cinnamon stick
- 4 black cardamom pods, crushed
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 bay leaf
Mitmita
- 2 tbsp of dried bird's eye chillies
- 1 tsp cardamom pod
- 1/2 tsp cloves
- 1 tsp salt
To serve
- 2 eggs, soft boiled for 6 minutes, peeled and halved
- 1 plum tomato, finely diced
- 1 spring onion, finely sliced
- 1 handful of parsley, chopped
- crusty bread rolls
SAVE RECIPE
Equipment
- Muslin cloth or a coffee filter
- Spice grinder
Method
1
Begin by making the niter kibbeh. Place all the ingredients in a pan and slowly simmer for 15–20 minutes. When the solids in the butter start to caramelise, strain the butter through a muslin cloth or coffee filter
- 250g of unsalted butter
- 1 shallot, finely diced
- 2 garlic cloves, sliced
- 1 knob of ginger, sliced
- 1 cinnamon stick
- 4 black cardamom pods, crushed
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 bay leaf
2
The niter kibbeh can now be kept refrigerated for up to 2 weeks
3
For the ful medames, heat 3 tbsp of niter kibbeh and gently sauté the diced onion, garlic and berbere spice until soft, about 5 minutes
- 1 onion
- 2 garlic cloves, minced
4
Drain the beans and add to the pan with the stock. Simmer on a low heat until the stock has nearly all evaporated and the beans can be mashed with the back of a wooden spoon
- 100ml of stock
5
As you wait for the beans to cook, prepare the mitmita spice blend. Toast the chillies, cardamom and cloves in a hot dry pan until fragrant. Transfer them to a spice grinder with the salt and blend to a powder. The mitmita can now be kept in an airtight container for 3 months, though is best used within 2 weeks for a more vibrant flavour
- 2 tbsp of bird's eye chillies, (dried)
- 1 tsp cardamom pod
- 1/2 tsp cloves
- 1 tsp salt
6
Spread out the roughly mashed beans onto a serving plate and drizzle with some more niter kibbeh. Top with the boiled eggs, tomato, spring onion and parsley. Serve with a sprinkling of mitmita and some crusty white bread rolls
- 2 eggs, soft boiled for 6 minutes, peeled and halved
- 1 plum tomato, finely diced
- 1 spring onion, finely sliced
- 1 handful of parsley, chopped
- crusty bread rolls
First published in 2018
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