« miele hawaiano / Hawaiian honey | Main | pasta sfoglia "alternativa" / "alternative" puff pasty »

January 19, 2012


Feed You can follow this conversation by subscribing to the comment feed for this post.


I was intrigued with the ful medames chapter as well, and still want to make it. Your recipe sounds delicious. I noticed this morning that my little fava bean plant has a number of beans, each about 2 inches long.

Alicia (Foodycat)

I love ful medames! I haven't had it pureed like this before though, so I must try it.

Rachel Jagareski

That looks like quite a nice repast. I'm glad you enjoyed the book.


Ciao Simona! sai che penso di non aver mai mangiato le fave? mi piace la loro forma, e insieme alle lenticchie penso ci stiano veramente bene! bella ricetta!! ho ancora delle lenticchie in dipsensa... Baci Francesca


An Egyptian friend made ful for me. I always loved it. Thanks for the recipe! I excited to be able to make it again.


I've never had ful medames before, but I'm inspired to try soon. Your recipe looks like a good one. Thanks for the Italian lesson, too, that was fun! Thanks for sending your recipe to My Legume Love Affair.

Simona Carini

Ciao Claudia. That's great that you are getting pods on your fava bean plant! Fresh fava beans are lovely.

Ciao Alicia. I actually have not had ful medames elsewhere to make a comparison with what I prepared. Let me know if you make the experiment.

Ciao Rachel. It came back to the kitchen completely clean: it was certainly appreciated.

Ciao Francy: vuoi dire le fave secche? In realta' anche io in Italia non le ho mai mangiate, solo fave fresche (di cui mio padre e' molto ghiotto).

Ciao Paz: then you ate the real thing, which is nice.

You are more than welcome, Claire.


I have constantly amazed at your talents! The ful medames looks delicious and the book sounds great-will have to read it. I certainly didn't know that Monet keep a cooking journal.


I had to skip around too (but it was a matter of time managment--or lack thereof--for me). This recipe looks wonderful. I really enjoyed the Plowman's Lunch chapter too and I think that is what I am going to base my CTB post on.


I've tried ful medames and although I love dried legumes this is one I don't cook very often. Thanks for reminding me of it.

Simona Carini

Thank you, Lynne, for your kind word. I didn't know it, either.

Hi Eliot. I may go back later to that chapter: I am still intrigued by the many possibilities.

You are welcome, Ivy.


You always make such interesting dishes and this one does not disappoint! This is also a beautiful post about the book.

Simona Carini

Thank you so much, Danielle, for your kind words.


I just saw your post in the MLLA roundup, and was like "hey, ful medames!" And what do you know, I got some awesome links too. :) After reading this I got a craving to make some. I had no fava beans whatsoever, so I made do with kidney beans. Tracking down any fava beans seems to be quite the undertaking where we live now. Anyway, beautiful photos, as always, and that homemade challah looks divine.

Simona Carini

Thank you, Kalinda. I wonder why it is difficult to find fava beans. They are so good!

Cindy Barg

Do you soak the beans before cooking them?

Cindy Barg

I'm answering myself...hahaha, just see now that you've stated so in the list of ingredients, thank you!!

Simona Carini

Hi Cindy. The fava beans I use are large and so they require quite a bit of soaking time, more than just overnight. But they are worth the extra time and effort.


Deve esser buonissimo! io spero di trovare le fave scure egiziane per farlo! ...c'hai messo anche le uova... grande Simo...sempre! ;)

Simona Carini

E' buono, si' e ti consiglio di provare a farlo Terry. Fammi sapere se trovi le fave egiziane. Io ho appena saputo di un negozio dove forse le hanno e spero di andarci nei prossimi giorni.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook