Ful Medames Qudsiyah, is the version of ful often served in Jerusalem. It combines ful medames with hummus for a delicious combination of two types of beans in one dish.
Tag: Vegan
Jordanian Ful Medames
In Jodan, ful is prepared just like hummus, mashed with garlic, lemon, and tahini.
Ful Medames, Egyptian Style
Ful Medames is often considered the National dish of Egypt. Stewed fava beans, seasoned with cumin, garlic, onion, and tomatoes, and topped with parsley, fresh onion, and lemon juice is a very common breakfast dish, but also served any time of day.
Farinata
Farinata is a type of flatbread or pancake from Genoa, made with chickpea flour. The thin batter is poured into smoking hot pans with lots of olive oil, and baked in a very hot oven, making a delicious crispy crust with a soft, custardy center and a earthy, vegetal flavor.
Usal
Usal is a Maharashtrian curry made with sprouted beans. Versions are made with several different types of beans, and the consistency ranges from saucy to dry. My version uses moth beans, and is a fairly dry, “sabzi” style dish.
Navrangi Dal
Navrangi dal is a type of dal grown and cooked in Himachal Pradesh, in the norther, mountainous, part of India.
Massyang Dal
Massyang, or rice beans in Englinsh, is a type of beans grown in the Himalayas. Especially popular in Nepal, this recipe lets the beans be the star of the dish, with just some onion, ginger and garlic and a couple of spices to accent the flavor.
Bori
Bori is a form of sun-dried lentil dumplings popular in Bengali cuisine. I’ve created a recipe using the oven for those of us who don’t live in hot sunny climates where we can trust the sun to dry things.
Idli
Idlis are a type of savory rice cake from Southern India, made with a fermented rice and dal batter. They are traditionally served for breakfast with sambar or chutney.
Ghugni
Ghugni is a popular street food in Kolkata, but also served at home, especially as a breakfast dish. It is made with yellow peas and potatoes in a spicy curry, topped with special onion, coconut, green chilies and a special spice blend.
Lorin cooks Legumes 