egyptian – Cooking Adventures

Egyptian fava beans (ful mudammes), version 2

We made this recipe again, but followed the instructions pretty closely this time: https://www.themediterraneandish.com/foul-mudammas-recipe/#tasty-recipes-33099-jump-target Our minor modifications: First, we halved the recipe. Second, we drained the canned fava bean liquid before placing in our Ultimate Pan and adding 1/4 cup water. The fresh garlic / hot pepper / lemon juice dressing added a brightness to… Continue reading Egyptian fava beans (ful mudammes), version 2

We loosely followed this recipe: https://www.themediterraneandish.com/foul-mudammas-recipe/ Our modifications: first, we halved the recipe. Second, we used a 14.5 can of fava beans, which we drained before adding to a small pot with 1 Tbsp water. Third, we added 1 minced garlic clove at the same time as the ½ tsp cumin. We partially mashed the… Continue reading Egyptian fava beans (ful mudammes)

We tried this recipe, using a 14.1 oz can of Asmar’s fava beans in brine: https://www.food.com/recipe/egyptian-fool-fava-beans-traditional-breakfast-345433 Our modifications: first, we heated 1 Tbsp olive oil in 1 tsp ground cumin and 1/8 tsp cayenne, then added drained fava beans and 2 Tbsp chicken broth. When heated through, we removed the pot from heat and added… Continue reading Egyptian fava beans (ful mudammes)

We tried this recipe from Mimi Sheraton’s cookbook, The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul https://www.amazon.com/dp/0446676497/ref=cm_sw_r_cp_api_yvBPAbMQA4ZT4Ms. Sheraton adapted this recipe from Nagwa E. Khalil’s cookbook, Egyptian Cuisine. First, cut a 3.5 to 4 lb chicken into large pieces, trying to avoid cutting through bone (we cut into chicken… Continue reading Egyptian chicken broth with lemon and garlic (khoulaset feraak bel lamoon wal tom)