WorldVegan Saturday: E is for Egypt

Fūl Medammis
Fūl medammis, or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Levant, Somalia, Eritrea, Ethiopia, Sudan and Saudi Arabia.

This dish brings a happy belly with good protein! And using this east African style it is easy to have an extra meal waiting there for you in the fridge!

1 can fava beans (I used 16 oz bag of dry large butter beans, quick soak method and simmer to tender, about 1 to 1 1 1/2 hours. Drain most of the liquid and then proceed as the recipe says)
1 large onion, chopped
3 cloves garlic, chopped
1 large tomato, diced
1 small potato, cooked and diced
1-1/2 tbs olive oil
1/2 tsp chili powder1/2 teaspoon cumin seed
1/4 tsp cinnamon
1/4 tsp turmeric
1/4 tsp cayenne powder
1/4 cup parsley, chopped (for ganish)
1/4 cup green onions (for garnish)
Juice of 2 lemons
Salt, pepper, and red chili pepper to taste
  1. Saute onions and garlic in olive oil until they begin to soften and caramelize, add chopped tomatoes and spices, cook until they begin to break down (5 minutes). Add the diced, cooked potato to the pot of beans, add the onion mixture and mash a little with potato masher to desired consistency. (I like mine left with some whole beans).
  2. Garnish with green onion and parsley sprinled on top and drizzle with olive oil. Serve with pita bread or crusty bread.
Falafel: Check the recipe here
Black Bean Hummus
garlic clove, peeled
2 tbs fresh lemon juice
1 tbs tahini (roasted sesame seed paste)
1 tsp ground cumin
1/4 tsp salt
1 can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of ground red pepper
  1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper.


Popular Posts