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Ful medames ((アラビア語:فول مدمس), ' ; alternate spellings include ''ful mudammas'', as well as '' foule mudammes''), or simply fūl is an Sudanese dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice and chili pepper. It is a staple meal in Sudan, And is grown primarily in the city of Dongola. ]]. Ful medames is also a popular meal in Sudan and is a common part of the cuisines of Jordan, Lebanon, Syria, Israel, Somalia, Djibouti, Eritrea, Ethiopia, Yemen, Palestine and Saudi Arabia. ==History== Some writers have suggested that beans were not commonly cultivated in Ancient Egypt, and Herodotus in the fifth century BCE, mentions the fact that the Egyptians "never sow beans, and even if any happen to grow wild, they will not eat them, either raw or boiled." The earliest evidence of the use of ful is a cache of 2,600 dried wild beans unearthed at a late Neolithic site on the outskirts of Nazareth.〔(Gil Marks, Encyclopedia of Jewish Food )〕 The word ''medammes'' was originally Coptic, meaning "buried,"〔(''1,001 Foods to Die For'' ), Madison Books, Andrews McMeel Publishing, p. 570.〕 and its use here might mean that the beans are buried in the pot. This cooking method is mentioned in the Talmud Yerushalmi, indicating that the method was used in Middle Eastern countries since the fourth century. Although there are countless ways of embellishing ''fūl'', the basic recipe remains the same. Once the ''fūl'' is cooked, it is salted and eaten plain or accompanied by olive oil, corn oil, butter, clarified butter, buffalo milk, béchamel sauce, basturma, fried or boiled eggs, tomato sauce, garlic sauce, tahini, fresh lemon juice, or other ingredients. In the Middle Ages, the making of ''fūl'' in Cairo was monopolized by the people living around the Princess Baths, a public bath in a tiny compound near today's public fountain of Muhammad ‘Ali Pasha, a block north of the two elegant minarets of the Mosque of Sultan Mu’ayyad Shaykh above the eleventh-century Bab Zuwaylah gate. During the day, bath-attendants stoked the fires heating the ''qidra''s, huge pots of bath water. Wood was scarce, so garbage was used as fuel and eventually a dump grew around the baths. When the baths closed, the red embers of the fires continued to burn. To take advantage of these precious fires, huge ''qidra''s were filled with fava beans, and these cauldrons were kept simmering all night, and eventually all day too, to provide breakfast for Cairo's population. Cookshops throughout Cairo would send their minions to the Princess Baths to buy their wholesale ''fūl''.〔(Professor Janet Abu-Lughod - Princeton University Press )〕 Fūl is prepared from the small, round bean known in Egypt as ''fūl ḥammām'' ("bath beans"). The beans are cooked until very soft. Other kinds of fava beans used by Egyptian cooks are ''fūl rūmī'' ("Roman", i.e. European broad beans), large kidney-shaped fava beans, and ''fūl baladī'', which are country beans of middling size. ''Fūl nābit'' (or ''nābid'') are fava bean sprouts, ''fūl akhḍar'' ('green fūl') is fresh fava beans, and ''fūl madshūsh'' are crushed fava beans. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ful medames」の詳細全文を読む スポンサード リンク
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