Ful medames has been a favorite of mine from my first samplings, the very first on a holiday in Egypt and the second during a visit to friends in Tigray in northern Ethiopia. I fell in love with both versions, and woke up recently with a craving for Ethiopian-style ful. What follows is my own recipe based on my (admittedly very rusty!) memory, what I had in the pantry, and it being a fast day when I made it.
