"A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt." — Beverly Estes
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1 (15 ounce) can
1 1/2 tablespoons
chopped fresh parsley
fresh lemon juice
salt and pepper to taste
ground red pepper, to taste
I am Egyptian, Very nice ingredients, it's almost how we eat it.
we usually ommit the red peppers
And sometimes we mix all ingredients in a blender
& it becomes a smooth creamy spread(i love that)
& other times tbsp Tahini is added, air dried beef slices & also
crushed garlic cloves is almost a necessity
we don't usually add parsley though.
This had an interesting flavor ... we made it with fava beans from our garden which probably gave it a different tast (and was a lot of work).
My husband is Egyptian and we make this (ful) at least once per week. Usually, we sautee the onion and tomato in some olive oil first... then add the garlic... then add in the rinsed, canned beans. Mash them with a fork. And let cook. Add salt & pepper, cumin, and 1 T or so of tahini. A little lemon and parsley to finish. Divine. Really good served with eggs too... hard boiled are more traditional, but we also do sunny-side up and poached. The yolky-bean mixture is yummy.
I was in egypt recently. They did eat this almost every morning. They did not put lemon in it. Instead they put lemon wedges in a bowl for you to squeeze on yourself. Typically they would smash all the beans with their fork and then scoop onto the pita bread!
This is the classic Middle Eastern way to enjoy fava beans. I wouldn't call it a "dip" per se by American standards. I always serve the beans in a bowl with pita bread or lavash (paper thin flat bread) on the side to dip in the liquid. If you don't find fava beans in the supermarket, try a Middle Eastern grocery store. They are also known as "foul mudammas" or "foul" (pronounced like 'fool'.) Yes, the smell during cooking may seem unusual to you at first, but the taste is all its own - and delicious. Thanks, Beverly, for sharing the recipe with everyone!
I made this for dinner because I couldn't wait until breakfast. It was soo yummy. Really lemony, cuminy and tangy tasting. Also, it was so easy and extremely fresh-tasting. I loved it. Give it a try.
YUMMY! Really unusual, delicious any time of the day. I used home-cooked beans, plus some of their cooking liquid.
This is a great and simple recipe that has a lot of versatility. I found the parsley to detract from the dish, however, and will take another poster's advice on putting in some garlic. I didn't have pita bread so I substituted with flour tortillas, and it was better than you'd think. I had a really tough time finding fava beans, for some reason. Nobody at the store know what they were and I asked five people! Thanks for sharing this yummy recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Fava Bean Breakfast Spread
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 34
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