This week’s culinary adventure took me to Egypt. I felt the urge to expand my food repertoire of Indian, Moroccan, Ethiopian, and Asian. Knowing nothing about the cuisine of Egypt, I set off on a research mission. I ended up making four dishes: Ful Mudammas, Molokia Soup, Kushari, and Banana-Date Ice Cream with Tahini-Molasses topping and pistachios. To be honest, the ice cream is a stand-by that turned out to be Egyptian-ish, so I did cheat a little. I found it very challenging to find information about Egyptian dishes, but my efforts were rewarded ten times over with each dish! As I have never been to Egypt, nor have I eaten at an Egyptian restaurant before, I will not claim that the recipes are 100% authentic. But what I will guarantee is that they are 100% delicious and different from the standard trinity of Indian, Moroccan, and Asian!
Ful Mudammas, also known as Ful Medames, Ful Muddammis, or Ful Medames (thank you, Wikipedia), is a fava bean mash that is often served at breakfast with some pita bread. I broke from tradition and ate it for dinner with some injera, but it is delicious! My avocado masher came in handy again, and the tomato, onion, garlic, bean mash was delectable and the perfect consistency. It is a very simple dish to prepare and quick to throw together. I think it could also easily be a salad if it’s too hot to use the stove, or you could blitz it in the food processor to make Egyptian hummus. It doesn’t look like the most appetizing dish, but what it lacks in presentation it makes up for in flavour. It now joins the ranks of tabbouleh as my favourite breakfast food!
This recipe is a combination of a fava bean salad recipe from AllRecipes.com, a fava bean breakfast spread recipe from AllRecipes.com where most comments started with “I am Egyptian and this is …”, as well as some liberal interpretation of my own from my Ethiopian W’et bean mash cooking.
1 (15oz.) can fava beans
2 tsp. extra-virgin olive oil
1 tsp. garlic, minced
1 large onion, chopped
1 large tomato, diced
1 tsp. ground cumin
¼ cup fresh parsley, chopped
¼ cup lemon juice
salt and pepper, to taste
1) Saute garlic and onion in oil until onion translucent, ~5 min.
2) Add fava beans. Smash a bit with back of spoon. Cook until heated, adding water if too dry as necessary.
3) Add tomato, cumin, parsley, lemon juice, salt, and pepper. Bring to a boil then reduce heat to medium. Simmer ~5 min, smooching mixture as required
4) Serve warm with pita, topped with a drizzle of tahini or chili sauce