SC - Mediterranean Feast
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Wed Jun 4 11:03:09 PDT 1997
>There's an Egyptian preparation of ground favas with bulgur wheat,
>spiced with the usual suspects such as garlic, paprika, mint, etc.
>Sometimes, but not always, fried, this is called something like ful
>medame, and spelled variously. For practical purposes it is identical to
>felafel, which is, I believe, Lebanese in origin.
>
>Not sure if either is period...
>
>Adamantius
1. Obviously the version with paprika isn't.
2. I've always had foul medame as something about the texture of hummus or
babba ghanouj.
David/Cariadoc
http://www.best.com/~ddfr/
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