Arabic Fuul Mudammas

Fuul mudammas is one of the national dishes of Sudan and Egypt, often eaten at breakfast. Though originally a peasant food, it has long been part of the daily Egyptians' diet. It is particularly renowned for being a very filling dish, with many describing it as being 'like a stone in the stomach'. This has led to it being consumed by many in the Middle East in the early morning meal to prepare for a day of fasting during Ramadan. The dish's name derives from the Egyptian language: ful is derived from the Egyptian word for fava beans, and mudammas is a Coptic word meaning "buried." The second word hints at the original cooking method, which involved burying a sealed pot of water and beans under hot coals. Thankfully, you won't have to bury anything to enjoy this flavorful dish! Bon appetit!

Ingredients:

-1 whole onion
-2 Maggi chicken bouillon cubes (available at any Indian, Pakistani, or Arabic grocer. If you don't want to use these, you may substitute one cup of chicken broth instead.)
-1/4 cup vegetable oil, ghee, or butter
-2 cans fava beans
-1 tbsp. salt
-1 small can tomato paste
-2 limes
-5 boiled eggs
-2 tbsp. garlic

*Heat the ghee/vegetable oil/butter and sauté the onion.

*Cover and leave it for at least 3 minutes.

*When the onion becomes red and close to dark red, add the chicken bouillon cubes and stir for 1 minute.

*Add the garlic and cover pan for 2 minutes.

*Make sure your stove is not too high but on medium heat.

*Add the tomato paste and a little water and leave it for at least 30 minutes on medium heat.

*After the tomato and everything is cooked well, add the fava beans after straining excess liquid from the cans.

*Cover and leave it for another 20 minutes and it's ready to eat!

(Note: Although fuul mudammas may be eaten with any kind of bread, it is best with chapati or Arabic breads.)

Chapati

Chapati is a type of roti made in East Africa, North India, and Western India. You can find my recipe below. Enjoy! =)

Ingredients:

- 3 cups of flour
- 2 tsp of sugar
- 1 tsp of salt
- 1 cup of lukewarm water

Making the dough:

* Pour the flour, water, sugar, and salt into a bowl and begin to mix with your hand.
* Keep on mixing until it turns into a dough- like form.
* Mix for about 5-10 minutes (depending on your speed) until the dough sticks to itself and no longer sticks to your fingers.
*Divide the dough in 4-6 pieces.
*Flatten each piece out using a rolling pin until desired shape is formed.

*Heat up a non-stick frying pan and grease it using either olive oil or butter.
*When the pan is hot enough (you can test it by throwing drops of water on it), place one chapati on the pan
*Wait around one minute (or longer depending on preference) and turn it around, giving each side equal exposure to the heat.
*Pour drops of olive oil or butter on the top, then flip it over.
*When the bottom is crisp or golden brown, you may take it off or keep it longer if you prefer a crispier chapati.

Let me know how it turns out :D

Malawah

Malawah is a food known to many Somali families. Most families cook it regularly during Ramadan and consider it an important part of iftar. It is sometimes compared to the French crêpe, or a buttermilk pancake. Whatever you want to call it, it's delicious!

Ingredients:

- 3 cups of flour
- 1/4 cup of sugar (depending on preference)
- 2 eggs
- salt
- 2 cups of milk (or water, I prefer milk)
- butter

* Mix the flour, eggs, sugar, salt, and milk in a bowl using an electric hand mixer.
*When the mix is free of clumps, the malawah is ready to be made.
*Pour 1/4 cup of the batter on a hot pan (medium-heat) and spread using a ladle in a circular motion.
*When the bottom turns golden brown, spread 1 teaspoon of butter on the top of the malawah.
*Flip it over.
*When the top is golden brown, the malawah is ready to be eaten!

Enjoy!