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80 Global Dishes by epicuriousdotcom
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80 Global Dishes by epicuriousdotcom
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  1. ▶ Egypt: Ful Medames by epicuriousdotcom
  2. 2 Jamaica: Jerk Chicken by epicuriousdotcom
  3. 3 El Salvador: Pupusas - Part 2 by epicuriousdotcom
  4. 4 El Salvador: Pupusas - Part 1 by epicuriousdotcom
  5. 5 Indonesia: Nasi Goreng (Fried Rice) by epicuriousdotcom
  6. 6 Argentina: Churrasco con Chimichurri by epicuriousdotcom
  7. 7 Lebanon: Baba Ghanouj by epicuriousdotcom
  8. 8 U.S.A.: Fish Tacos - Slaw, Lime Sour Cream, Pic... by epicuriousdotcom
  9. 9 U.S.A.: Fish Tacos - Marinate and Grill Fish by epicuriousdotcom
  10. 10 Mexico: Turkey Tamales w/Mole Negro - Finish Dish by epicuriousdotcom
  11. 11 Mexico: Turkey Tamales w/Mole Negro - Make Doug... by epicuriousdotcom
  12. 12 Japan: Udon Noodles - Cook Clams, Shrimp, and C... by epicuriousdotcom
  13. 13 Japan: Udon Noodles - Cook Noodles and Blanch V... by epicuriousdotcom
  14. 14 Japan: Udon Noodles - Make Dashi by epicuriousdotcom
  15. 15 Italy: Pasta e Fagioli con Salsicce by epicuriousdotcom
  16. 16 Belgium: Moules Marinieres - Make Broth and Ste... by epicuriousdotcom
  17. 17 Belgium: Moules Marinieres - Clean and Inspect ... by epicuriousdotcom
  18. 18 France: Ratatouille - Finish Dish by epicuriousdotcom
  19. 19 France: Ratatouille - Make Tomato Sauce by epicuriousdotcom
  20. 20 France: Ratatouille - Roast Vegetables by epicuriousdotcom
  21. 21 Hungary: Veal Goulash - Brown veal and cook veg... by epicuriousdotcom
  22. 22 Hungary: Veal Goulash - Roast peppers and finis... by epicuriousdotcom
  23. 23 France: Grand Marnier Souffle - Finish, Bake, S... by epicuriousdotcom
  24. 24 France: Grand Marnier Souffle - Make Panade by epicuriousdotcom
  25. 25 France: Coq Au Vin - Make sauce and garnish by epicuriousdotcom
  26. 26 France: Coq Au Vin - Cook chicken and vegetables by epicuriousdotcom
  27. 27 France: Coq Au Vin - Cut up and marinate chicken by epicuriousdotcom
  28. 28 Singapore: Chili Crab - Cook, Garnish and Serve by epicuriousdotcom
  29. 29 Singapore: Chili Crab - Clean and Prepare Crabs by epicuriousdotcom
  30. 30 U.S.A.: Southern Fried Chicken with Country Gra... by epicuriousdotcom
  31. 31 Quebec, Canada: Maple Sugar Pie - make filling,... by epicuriousdotcom
  32. 32 Quebec, Canada: Maple Sugar Pie - make and roll... by epicuriousdotcom
  33. 33 Korea: Beef Bulgogi - Cook and Serve by epicuriousdotcom
  34. 34 Korea: Beef Bulgogi - Marinate Beef by epicuriousdotcom
  35. 35 New Mexico, U.S.A.: Pozole Rojo - Fry by epicuriousdotcom
  36. 36 New Mexico, U.S.A.: Pozole Rojo - Shred by epicuriousdotcom
  37. 37 New Mexico, U.S.A.: Pozole Rojo - Cook by epicuriousdotcom
  38. 38 U.K.: Spotted Dick -Making Custard Sauce by epicuriousdotcom
  39. 39 U.K.: Spotted Dick (Steamed Pudding) - Making P... by epicuriousdotcom
  40. 40 Japan: Tuna Maki - Form and slice sushi rolls by epicuriousdotcom
  41. 41 Japan: Tuna Maki - Cook and season rice by epicuriousdotcom
  42. 42 France: Tarte Tatin Part 2 by epicuriousdotcom
  43. 43 France: Tarte Tatin Part 1 by epicuriousdotcom
  44. 44 Japan: Beef Teriyaki Part 1 by epicuriousdotcom
  45. 45 Japan: Beef Teriyaki Part 2 by epicuriousdotcom
  46. 46 Germany: Warm Potato Salad Part 2 by epicuriousdotcom
  47. 47 Germany: Warm Potato Salad Part 1 by epicuriousdotcom
  48. 48 Italy: Pizza Margherita Part 2 by epicuriousdotcom
  49. 49 Italy: Pizza Margherita Part 1 by epicuriousdotcom
  50. 50 Peru: Seviche of Red Snapper by epicuriousdotcom
  51. 51 Maryland, U.S.A.: Crab Cakes by epicuriousdotcom
  52. 52 Shanghai, China: Yangzhou Fried Rice by epicuriousdotcom
  53. 53 Guangdong, China: Steamed Fish by epicuriousdotcom
  54. 54 Sichuan, China: Ma-Po Tofu, Part 2 by epicuriousdotcom
  55. 55 Sichuan, China: Ma-Po Tofu by epicuriousdotcom
  56. 56 Beijing, China: Moo-Shu Pork, Part 2 by epicuriousdotcom
  57. 57 Beijing, China: Moo-Shu Pork by epicuriousdotcom
 

Egypt: Ful Medames

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Uploaded on Jul 12, 2010

Epicurious' Around the World in 80 Dishes takes you to Egypt with a demonstration of
a recipe for Ful Medames (stewed fava beans) prepared by Chef Charles M. Rascoll of
The Culinary Institute of America.

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Top Comments

  • pyreflynight

    pyreflynight 2 years ago

    That was.. one of the most awkward shows I've ever seen.

    · 14

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  • scrimmo

    scrimmo 2 years ago

    This guy is a chef? I've never seen someone take 4 HOURS to cook foul. What a tool!

    · 13

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All Comments (38)

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  • ZCullen1

    ZCullen1 2 months ago

    This is completely ridicules! Who brings an american chef that clearly knows nothing about arabic food to make foul?

    ·

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  • Arthur Grigoryan

    Arthur Grigoryan 3 months ago

    haha straight up. I'm Armenian, but my grandmas from Egypt and like you said this is the stupidest shit I've ever seen.

    ·

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    in reply to Wael Nada (Show the comment)
  • Wael Nada

    Wael Nada 4 months ago

    i am from Egypt and this is ASS MEDAMES, not FUL MEDAMES . ))))))))))))))))

    so funny

    · 3

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  • PickYourVenom

    PickYourVenom 5 months ago

    My parents use a crockpot overnight and it tastes like it did when I lived in Egypt.

    ·

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  • wesh asawi

    wesh asawi 6 months ago

    foul medammis by Charles, interesting

    ·

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  • Adam Abdo

    Adam Abdo 6 months ago

    not Egyptian style at all.

    ·

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  • yoyoyo7024

    yoyoyo7024 7 months ago

    this was so not egyptian haha :D

    ·

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  • cressiknowsall

    cressiknowsall 10 months ago

    This the worst foul i have seen and he obviously knows very little about it

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  • ConcreteRiver

    ConcreteRiver 10 months ago

    awkward woman is awkward. note to self. don't host tv. probably best you stay off camera and be a producer

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  • Linda Benavidez

    Linda Benavidez 1 year ago

    Is she double dipping!!!!

    ·

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