Delicious with a drizzle of olive oil
Last week, I was craving foul mudammas all the time.
I had seen someone preparing it at Souk El Tayeb, and it looked so delicious. I wake up on the next Saturday with the sole intention of preparing fava beans for breakfast.
I am not really used to eating foul in the morning. We usually have it for lunch or dinner, but I love big breakfasts on weekends, so why not?!
I wanted to try a new recipe of course. I went to my beloved Atyab Tabkha and started searching for an interesting recipe, and here it was: Foul with tahini. I usually look for recipes that were added by users, without a picture, so I could add mine once I am done.
The recipe looked like hummus, but with fava beans instead: it required smashing the beans. I tried it and loved it. I did a few amendments to the quantities only and ate almost the whole thing. (I ended with some pains in my tummy and promised myself to never be greedy again…).
Now, let’s check it together!
Foul Recipe with Tahini
- 1 can Foul Mudammas
- 2 tbsp Tahini
- 3 tbsp lemon juice
- 1/2 tsp Salt and Black pepper
- 1/4 to 1/2 tsp cumin
- Olive oil to taste
- In a saucepan, put the fava beans and their brine. Add the cumin and enough water to cover the beans. Cook on medium fire until liquid boils then leave for 5 additional minutes on low fire.
- Remove from heat and smash the beans with a fork.
- Add the Tahini and lemon juice then season with salt and black pepper. Serve drizzled with olive oil.
When I was in the village’s market last weekend, I found some green garlic. I thought it would be interesting to get some and experiment with a new ingredient this week.
Green garlic, also called spring garlic, is garlic harvested before cloves have begun to mature. It looks like spring onions, and you can find it in the market starting March.
It is used as a substitute to regular garlic in all the stews, and can be eaten raw in salads as well. The immature bulbs and the green stalks are both edible.
I’ve only tried spring garlic with scrambled eggs previously, and it was really delicious, so it was natural that I prepare it for dinner on the first night back in Beirut.
Green Garlic Scrambled Eggs Recipe
- 4 eggs
- Butter Spray (or regular butter)
- 3 spring garlic
- Salt and black pepper to taste
Chop the green garlic. Heat a pan and spray it with butter. Fry in the garlic for 3-4 minutes. Crack the eggs directly into the pan and gently break them using a wooden spoon. Season them with salt and pepper. Cook them to your preference.
Perfect for as self-pampering brunch 😉
When I first started working in a food website, around 4 years ago, the name of this dish would make me laugh for long times. When I read the recipe for the first time, I was surprised. It was actually a dish that my father used to prepare, but that we called differently: “bayd a banadoura” or eggs with tomato. The dish is believed to have Tunisian origins, although it is prepared in all the Arab regions. The recipe is very simple, and it consists of eggs cooked in a thick spicy tomato sauce. Some people would scramble the eggs and have them well cooked, while some others prefer to have runny yolks. And you can go as much creative as you want and add eggplants, hot peppers, meat, Feta cheese, bell peppers, spring onions… Today, I added bell peppers (a very frequent ingredient in shakshuka) and Halloumi cheese. This dish has recently made it to the breakfast and brunch menus of many big hotels around the globe, so why not prepare it at home with my easy recipe?
A beautiful & delicious platter
Halloumi Shakshuka Recipe Serves 1 Ingredients:
- 1 tbsp olive oil
- 1 small onion, chopped
- 1/2 green bell pepper, sliced
- 6 tbsp canned chopped tomatoes
- Salt, black pepper and red pepper to taste
- 2 medium-thick Halloumi cheese slices, cut into 6 small squares each
- 2 eggs
- Heat oil in a pan and fry in the onion. Once they become tender, add the bell pepper slices and cook for 3-4 minutes, then add the chopped tomatoes, season the ingredients with salt, black pepper and red pepper then cover the pan and cook the mixture for 5 minutes, tossing from time to time.
- Add the Halloumi squares and cook for 2 additional minutes then make two hollows and slip in the eggs. Cover and simmer for 5 minutes, until cooked. Yolks should remain runny. You can also bake in the oven if you transfer the sauce to an ovenproof dish before breaking the eggs.
A delicious leek and mushroom omelet for one!
Preparing a nice breakfast is a good idea to pamper yourself, especially on a weekend after a long week of work. But what usually happens when you’re living alone is that you end up skipping this nice breakfast part, either because you don’t want to spend your morning cooking just for you, or because you hate eating alone.
I usually tend to do that, and end up eating a lot of unsatisfying small bites throughout the morning. But sometimes, I just decide I deserve a good meal to start my day, and yesterday was one of these days.
Omelet is among my favorite foods for breakfast, and I enjoy preparing it, because I can just throw in whatever I have in my fridge. And yesterday, I had leeks!
Leeks and Mushrooms Omelet Recipe
- 2 eggs
- 1 leek
- 1 spring onion
- 2 slices of turkey ham
- 5 mushrooms
- Spray butter (I am using the new Lurpak mist)
- Grated mozzarella and emmental cheese
- Salt and black pepper to taste
- Chop the spring onion and slice the leek, mushrooms and turkey ham. Beat eggs with salt and pepper. Add in the chopped spring onion.
- Spray a small pan with butter. Add the leeks and sauté for 4 minutes then add the mushrooms. After 3 minutes, add the turkey ham and leave for 2 more minutes. You might want to spray with some additional butter every time you add a new ingredient.
- Pour the egg mixture over the pan and spread it to cover its bottom well. Once the bottom of the omelet sets, sprinkle it with cheese and leave until its melts. Remove from heat, put the omelet on a serving dish and fold it before serving.