Growing up in a Middle Eastern household meant eating a breakfast that was far different than your daily bowl of Wheaties.
For breakfast, this was what my sister and I pretty much grew up eating, which is actually a rather traditional Middle Eastern spread:
- A hard- or soft-boiled egg
- A small bowl of Greek olives (mixed with other brined vegetables or lupini beans)
- Some zeit (also known as labne or Arabic yogurt - which you can make from plain store-bought yogurt here)
- Some za'atar (an oregano-based mixture of spices - which you can make with the recipe from another card)
- A shallow bowl of olive oil for dipping
- A couple loaves of toasted pita bread
But that is actually the tip of a very big (and delicious) iceberg of Middle Eastern breakfast items, and on some days, my mother would switch up our 'zeit w za'aatar' with ful mudammas, a warm bowl of seasoned fava beans scooped up and eaten with pita bread.
Ful mudammas is eaten as a pretty basic breakfast staple in anywhere from Dubai to Cairo, and because of this range, there are a few regional variations depending on where you're eating it. However, the following recipe is going to teach you how to make the pretty standard variety you would find in areas like Palestine, Jordan, and Lebanon.
Try it out when you want to have a really filling breakfast that is not only naturally vegan, but rich in protein and fiber!
MAKES 3 - 4 SERVINGS
1 can of fava beans (20 ounces)
1 clove of garlic
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon salt
1 tablespoon parsley
1 tablespoon mint
1 plum tomato
1) Boil fava beans for 5 minutes over medium heat. Drain half the water.
2) Add salt, lemon juice, and crushed garlic. Mix well, or slightly mash if desired.
3) Pour in a bowl and garnish with chopped parsley, mint, tomato, and olive oil. If desired, decorate with slices of pickles and hot peppers or green onions.
4) Serve for breakfast with pita bread. This could also be used as an appetizer or a meatless side dish.