Photo by Michael Stewart PhotographyMost traditional Middle Eastern breakfast foods are a vegetarian's dream. In addition to being full of flavor and protein, they're easy to make and fun to eat. Ramadan pre-dawn breakfast, or sohoor recipes meet all of those requirements, and they're fast to prepare - no one who wakes up at 4:30 am wants to eat or think about anything complicated! It's always advised to eschew sugary items which cause additional cravings and hunger throughout the day. Dishes like Fuul Medammes, pureed fava beans, are one of the great options (see photo, center left). They can be purchased at Middle Eastern stores and international aisles in many supermarkets.
Fuul Medammes
4 (1/2 cup) servings
Fava beans are believed to be the world’s oldest agricultural crop. One of the Pharaoh’s favorites- this traditional Egyptian dish is still a popular breakfast and snack food. Recently, Egyptian doctors released research proving that a breakfast of Fava Bean Puree, eggs, and pita bread provide all of the nutrients needed during a day’s worth of activity. Most people start their days during Ramadan with Fuul Medammes. In general, Egyptians tend to eat protein packed breakfasts. Starting the day with thirty grams of protein is actually recommended by neuro-therapists for optimal brain function.
Ingredients:
2 teaspoons extra-virgin olive oil, divided
1 (15 ounce) can cooked fava beans (fuul medammes) with juice
1 teaspoon cumin
1/8 teaspoon salt
Freshly ground black pepper
1 lemon, juiced
Pita bread, for serving
Preparation:
Heat 1 teaspoon olive oil in a medium frying pan over medium low heat. Add beans and juice from can, cumin, and salt to taste. Stir well to combine. Cook for 5 minutes or until most of the liquid is absorbed. Reduce heat to low and mash slightly with a fork or potato masher and stir in lemon juice. Spoon onto a serving plate. Make a hole in the center and drizzle remaining 1 teaspoon olive oil into it. Serve with 1 piece pita bread.
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