#broad beans

فول مدمس فلسطيني / Ful mudammas falastini (Palestinian fava bean dish)

Fūl mudammas is a dish of boiled and mashed fava beans often flavored with spices, aromatics, herbs, and vegetables. It is commonly considered to have originated in Egypt before spreading throughout North Africa, the horn of Africa, and the Levant.

Ful is most typically eaten as a breakfast food with bread and raw vegetables, but may also be eaten for dinner. Parsley, mint, garlic, and lemon juice add freshness and zest to the base of hearty, earthy beans. Palestinian versions of the dish are often topped with a spicy دقة ("dugga") of chili pepper, lemon juice, and garlic.

Some researchers consider fava beans to be one of the "founder crops" of the Southwest Asia. A pile of about 2,600 charred fava beans (Vicia faba) discovered in a Neolithic site in Palestine suggests that fava beans were cultivated in the Lower Galilee about 6500 to 6000 B.C.E. The wild progenitor of these cultivated beans is still unknown.

فُول ("fūl") is likely, like many Arabic words, a borrowing from the Aramaic, in which פולא ("pōlā") means "fava bean." The Arabic would then yield the Coptic "ⲫⲉⲗ" ("phel"), "bean".

مُدَمَّس ("mudammas") is probably from مُ ("mu"), verb prefix, + د م س (d m s), a verb root related to hiding, burying, and storing. This may refer to a cooking method commonly used in rural areas of North Africa and West Asia: namely, burying an earthen pot containing beans or lentils and water alongside hot embers and leaving it for several hours, or overnight.

Notes:

The Coptic romanization scheme used is LOC (Library of Congress) 2014.

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This Ancient Anti-Depressant Can be Grown in Every Garden

I never realised that Broad Beans might have some mental health benefits due to them containing L. Dopa.

The mental health part of the video starts at 5.40.

Website reference: https://www.broadnmind.com/

Two legume recipes typical from Catalonia:

On the left, white beans. The ones that grow in Santa Pau are particularly valued.

On the right, faves estofades a la catalana: broad beans stewed with botifarra (pork sausage) and bacon. Sometimes people add other vegetables such as peas or artichokes, in this case it has peas.

The Brave Blossoms gave it their all and kept the game against Argentina close in last Sunday's game' first half; but eventually, Los Pumas roared and the Japanese couldn't repeat the historic feat of their home tournament four years ago, and did not qualify for the quarter-finals. They showed great skills, and great class and thanked their fans, bowing to the supporters after the match. This Salmon Chirashi, which take little time and few ingredients to prepare, and yet makes a delicious meal pays homage to this vailliant team's strength and humility! Happy Thursday!

Ingredients (serves 2):

2 cups leftover cooked fluffy white rice

2 tablespoons rice vinegar

1/2 cup frozen broad beans (or edamame if you can find it easily!)

1 small, ripe avocado

1/2 lime

a fillet fresh salmon

sushi ginger, to serve

In a medium bowl, combine rice and rice vinegar, stirring well to combine. Spoon vinegar rice in a steaming basket, and fit it over a pot of boiling water. Cover with the lid, and warm, about 10 minutes.

In a small saucepan of salted boiling water, add frozen broad beans.

Peel, pit and dice avocado. Squeeze lime juice generously over the avocado.

Using a sharp knife, cut salmon fillet into slices just a bit thicker than sashimi.

Spoon warm vinegar rice into two serving bowls.

Arrange salmon slices, avocado dices, broad beans (or edamame) on top. Garnish with sushi ginger.

Serve Salmon Chirashi immediately, with soy sauce, a chilled Japanese beer or Matcha Honey Soda!