SC - Mediterranean Feast

[Philip & Susan Troy]

david friedman wrote:
> 
> >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...

> 1. Obviously the version with paprika isn't.

Agreed, that is obvious. I was referring to its origins, not its modern
state as described.

> 2. I've always had foul medame as something about the texture of hummus or
> babba ghanouj.

Yup. Felafel also appears in a similar, unfried form. However, both are
sometimes fried.

Adamantius