Ful (creamy bean paste made from fava beans), one of the country’s several national dishes, is a typical breakfast meal. It is often served in a spicy sauce, topped with an egg. Lunch, normally served between 2 P.M. and 4 P.M., usually includes meat or fish, rice, bread, and seasonal vegetables. Salad (mezza, or mezze if more than one is served), topped with typical Middle Eastern fare such as olives, cheese, and nuts, may also be eaten. Meat (usually lamb, chicken, fish, rabbit, or pigeon), vegetables, and bread make up a typical dinner in Egypt. Tea and a dessert, such as baklava (honey pastry), basbousa (cream-filled cake), or konafa (cooked batter stuffed with nuts), are familiar after-dinner treats. Egyptian cuisine maintains its uniqueness. After thousands of years, rice and bread remain staple foods, and molokhiyya (a spinach-like vegetable) and ful mudammas (cooked, creamy fava beans), a national dish, are nearly as popular as long ago.
- 2 cans (340 gm each) cooked fava beans
- 6 cloves garlic, or to taste
- 1 tsp salt, or to taste
- 1 Tbsp lemon juice, freshly squeezed
- ¼ cup olive oil
- 1½ Tablespoons parsley, minced
- Garnish, such as radishes, hard-boiled eggs, chopped scallions, pita bread (toasted and cut into wedges)
- Press the garlic cloves through a garlic press into a medium bowl.
- Mash the garlic and salt together.
- Next, add the lemon juice, olive oil, and parsley to the garlic mixture and combine thoroughly.
- Drain the beans well, rinse, and put beans into a large pot over low heat.
- Add garlic mixture and stir with a wooden spoon to combine thoroughly.
- Serve warm with the garnishes arranged on a platter.
- Each person is served a plateful of Ful Mudammas and adds the garnishes of his or her choice.