Cheese & Upper Egypt specialities

Baladi fava beans — 1 kg

75 EGP / kg

Whole baladi fava beans: medium-sized, beige-brown, and the variety that gives foul medames its creamy texture and faintly sweet taste — the real difference between baladi and imported beans shows after cooking. Pick them over and soak for 8–12 hours, then simmer slowly for a long time, or use a pressure cooker if you are short of time. They make foul medames with oil, cumin and lemon, foul with tomato, bessara, and — after soaking — the ground base for taameya. Keep them in a sealed jar or bag in a dry place away from humidity and sun, and pick out stones and chaff before soaking, as with any baladi pulse. Whole cumin and coriander are also available.