If you’ve ever visited Egypt or know many Egyptians, you’ll know that as a people – there’s not much we agree on, especially in light of recent events. Whether it’s an argument about which football team is the best (El Ahly all the way), why the Cairo traffic is insane or who’s best fit to lead the country – everyone has an opinion, and they like to make it heard.
One thing we can agree on however, is the quintessential Egyptian breakfast: Ful Mudammas.
Ful (pronounced fool, by the way) traditionally consists of mashed fava beans with cumin, lemon and olive oil, but there is no innate recipe for ful. You’ll find that every household prepares it just a little differently.
I like mine doused in lemon juice, cumin powder and choc full of veggies; thus is born:
Ful Mudammas Salad
- 1 can of fava beans
- 1-2t cumin powder
- Juice from half a lemon
- 1 medium tomato – chopped finely
- 1/2 red onion – chopped finely
- 1/2 medium cucumber
- 1T chopped parsley
- 1 small clove of garlic – sliced thinly
- Sea salt and black pepper to taste
- 1t of shelled hemp (optional)
- 1T of olive oil to serve
- Empty the can of beans into a pan and mash with a fork while you heat gently. It’s a good idea to add in some of the liquid so it doesn’t dry out too much. Add in the cumin powder, lemon juice, salt and pepper and continue to heat till the mashed beans are bubbling and heated through.
- Stir in the chopped onions, garlic, tomatoes, parsley, cucumber, and shelled hemp (for an extra protein boost, if you so wish), drizzle the olive oil on top and serve immediately.
Traditionally eaten with piping hot pita bread – equally delicious on an Ezekiel wrap.
Ful is definitely one of my go-to foods. It’s so easy to prepare, high in protein, nutritious and filling – it makes for a great breakfast option if you’re sick of oats and cereal. You could even serve it as a mezze or a salad topper in a larger meal.
Have I mentioned it’s also insanely delicious?