Sunday, February 15, 2009

Foul Salad and Eggplant dip

"Ful Medames" - the Egyptian national dish - is made with Ful (or Foul, as it is often spelt on the cans I buy), the Egyptian word for Fava Beans. The recipe here is similar in ingredients to Ful Medames but takes the form of a salad, taught to me by a friend who had it from a Sudanese Dinka friend of his.
Also the recipe for my favourite eggplant dip - a good accompaniment to the salad, with pita bread.

Foul Salad
2 cans Ful/Fava beans or equivalent amount of cooked broad beans
1 red onion
250g feta cheese
1 capsicum (red, green yellow or a mix of all 3)
Bunch of parsley
Lemon juice
Cumin powder
Olive oil

salt (to taste)
Fresh chilli (optional)
Clove of garlic (optional)

Rinse beans and place in salad bowl. Dice onion, capsicum, feta cheese and add to salad bowl. Chop parsley finely and add it as well. Juice 2-4 lemons (depending on size) into a jar with lid. Add 1 tablespoon cumin powder, salt, and finely chopped chilli and garlic (if using). Add 1 tablespoon olive oil. Shake jar to mix, pour on salad & mix in bowl. Salad is ready to eat!
Alter the quantities to suit your own taste, especially the dressing.

Eggplant tahini dip
(This recipe I adapted from one in the Penguin Book of Herbs and Spices by
Rosemary Hemphill, 1959)
1 large eggplant
1 quarter cup of tahini
2 cloves garlic, crushed or minced
1 dessert spoon chopped mint
1 teaspoon lemon juice
Olive oil

Preparing eggplant:
If you want a creamy hommus colour for your dip, first peel the eggplant. I usually don't bother.
Chop into small slivers or cubes. You may wish to salt the eggplant to soften it; this means it absorbs less oil (for a leaner dish, I suppose!). Sprinkle the chopped eggplant with salt, leave to stand for ten or twenty minutes, then drain the water that has been drawn out & rinse. Some people suggest you dry the chopped eggplant but I usually don't bother.
Fry the chopped eggplant in olive oil until soft and mushy. If you didn't salt it, you may have to use a fair bit of oil as the eggplant will soak it up. When quite soft, but not burned, place in a bowl. (I have also done this part by grilling or roasting the chopped eggplant, with or without oil - you can experiment if you want to!)

Mixing it up:
Mix all the remaining ingredients into the bowl with the eggplant. If you have a blender or "whizzy stick" you can use this to puree. Otherwise, a potato masher or at a pinch a fork may be used to mash the mix. It doesn't have to be really smooth; chunks of eggplant won't ruin the flavour.

Refrigerate or leave until cool and it's ready to eat.

No comments:

Post a Comment

Type your comment here and choose an ID to "Comment as" - choose "name/URL" or "Anonymous" if you don't want to sign in.