Photo by goblinbox.
Dish of the Week: Ful medames
Where: Keren Restaurant, Habesha Market and Carry Out, Zenebech Injera, Mama Ayesha’s
Even in the heat of summer, there are only so many salads a person can take. August is still a long way from stew and chili season, but even on a hot day we sometimes crave a substantial meal—something that’s not too heavy but packs enough protein to keep you full. Enter ful medames, an Egyptian breakfast staple loaded with beans, eggs, and fresh veggies.
Ful is a hearty stew of spiced fava beans popular throughout many African and Middle Eastern countries. The dish is usually topped with vegetables or sauces that vary by country; diners might encounter anything from chopped tomatoes and hard-boiled eggs to tahini and peppers drizzled over the bowl. Most of the versions on the menu in D.C. come with a pile of artfully arranged onions, jalapeños, tomatoes, eggs, and a dollop of plain yogurt. It’s a lovely contrast of flavors between the fresh produce and the earthy, cumin-laced beans. Once it arrives at the table, give the bowl a good stir and enjoy.
Egyptians may have invented ful, but in D.C. you’re most likely to find it served at an Ethiopian restaurant. Interestingly, it’s one of the few dishes served with regular bread instead of injera. Zenebech Injera (608 T Street NW) serves ful until 11 a.m. each day as part of their breakfast menu. You can also snag an order at Habesha Market (1919 9th Street NW), where it can be prepared regular or spicy. And if you’re not much of a breakfast person, stop into Keren (1780 Florida Avenue NW), an Eritrean restaurant that serves the specialty all day long, or Mama Ayesha’s (1967 Calvert Street NW) in Adams Morgan.
Small Bites
Tiki time
Every day is tiki Tuesday at McClellan’s Retreat (2031 Florida Ave NW), where they’re rolling out a special tiki menu for August. Choose from ten different tropical-themed drinks, including classics like the Zombie or Suffering Bastard, as well as lesser known gems like the Strip and Go Naked—a trouser-dropping mixture of vodka, gin, beer, and citrus.
We want… a shrubbery!
Shrubs—a fruit-based syrup made with a touch of vinegar—are an increasingly popular way to pep up a cocktail or glass of club soda. Dino’s Grotto (1914 9th St NW) has been whipping up their own shrubs this summer, using local fruit in flavors like lemon and thyme, blackberry, and ginger peach. They’ll be featuring the syrups in a series of “shrubtails” at a celebration on Thursday, August 13 at 7 p.m. Call 202-686-2966 to reserve a spot.
Restaurant Week Goes Rogue
Rogue 24 (922 N Street NW) continues their tradition of offering their own version of Restaurant Week, with more affordable versions of their multi-course experimental tasting menus. Patrons can get a 10 course meal with four beverage pairings for $100 or the full 24 course menu with seven (!) beverage pairings for $185 (all prices include tax and tip). If that still seems a bit spendy, their three course menu will available at the bar for just $45 or $60 with three beverage pairings. The deals will be available August 17 through 23.
