Fig. 9

Ful medames variants and traditional pots for preparing it. a Four types of ful medames, differently seasoned. Clockwise: with tahini sauce; with tomato sauce; with chili sauce; plain, i.e., seasoned with oil, lemon juice and cumin, which are the basic ingredients of any ful medames variant. b Ful medames in its whole and totally mashed version. Both types are plain. c Large aluminum pots for ful medames (damasa) used at the restaurants and take away in Egypt. These pots are artisanally made. d A copper damasa. This type of damasa is very traditional and is handcrafted. e A group of small stainless steel industrially made damasa for domestic use, modern. The size of damasa changes from small, only for domestic use, to large, such as those of the street vendors and restaurants