Culture Arena
English
- English
- فارسی
Egypt · Food · Normal
What is the traditional Egyptian method of slow-cooking beans — placed in a tightly sealed clay pot and buried in the dying embers of a wood oven overnight — that gives ful its distinctive creamy texture?
Answer: Qidra — The qidra is a narrow-necked clay pot in which dried fava beans are sealed with water and slow-cooked overnight in the residual heat of a baker's oven — this 'idam' (buried ember) method produces the uniquely buttery, non-grainy texture that distinguishes proper ful medames from stove-top versions.
- A Tajin
- B Furn
- C Dam'a
- D Qidra ✓
The qidra is a narrow-necked clay pot in which dried fava beans are sealed with water and slow-cooked overnight in the residual heat of a baker's oven — this 'idam' (buried ember) method produces the uniquely buttery, non-grainy texture that distinguishes proper ful medames from stove-top versions.