Best 2 Ful Mudammas Egyptian Breakfast Fava Beans With Tahini Recipes
Ful Medammas, an iconic Egyptian breakfast dish, is a hearty and flavorful delight made from fava beans simmered in a rich tomato-based sauce. This ancient dish, with roots tracing back to ancient Egypt, is a staple in Egyptian cuisine and a beloved comfort food enjoyed by people of all ages. Typically served with pita bread or fresh vegetables, Ful Medammas is a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
This versatile dish can be customized to suit various dietary preferences and tastes. The recipe includes a traditional version made with a blend of spices and herbs, a vegan option for those seeking a plant-based meal, and a spicy variation for those who enjoy a kick of heat. Additionally, the article provides a recipe for homemade tahini sauce, an essential condiment that adds a creamy and nutty flavor to Ful Medammas.
FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)
Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!
Provided by Suzy Karadsheh
Categories Vegan
Time 25m
Number Of Ingredients 15
Steps:
- In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
- In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
- Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
- Serve with pita bread, sliced veggies and olives.
Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg
FUL MEDAMES
The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze, and it is sold in the streets. Vendors put the beans in large, round, narrow-necked vessels, which they bury through the night in the dying embers of the public baths. Ful medames is pre-Ottoman and pre-Islamic.
Provided by Claudia Roden
Categories Bread Salad Sauce Garlic Breakfast
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2-2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.
- Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
- Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.
- The beans are eaten gently crushed with the fork, so that they absorb the dressing.
- Optional Garnishes
- Peel hard-boiled eggs-1 per person-to cut up in the bowl with the beans.
- Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.
- Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.
- Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).
- In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.
- Variations
- A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.
- In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.
Tips:
- Use dried fava beans. Dried fava beans are more flavorful and have a better texture than canned beans.
- Soak the beans overnight. Soaking the beans overnight helps to soften them and reduce the cooking time.
- Use a pressure cooker. A pressure cooker can significantly reduce the cooking time of the beans.
- Make the tahini sauce ahead of time. The tahini sauce can be made up to 3 days in advance.
- Serve with warm pita bread. Ful medames is traditionally served with warm pita bread, which is used to scoop up the beans and sauce.
- Top with your favorite toppings. Ful medames can be topped with a variety of ingredients, such as hard-boiled eggs, chopped tomatoes, cucumbers, and onions.
Conclusion:
Ful medames is a delicious and nutritious breakfast dish that is easy to make. It is a great way to start your day and is also a popular street food in Egypt. With its simple ingredients and flavorful taste, ful medames is a dish that everyone can enjoy.
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