My fava bean moment came to me within view of the Pyramids.
Our little hotel was committed to offering up a hearty breakfast, befitting the American tourist who had a day spent in the Sahara, claustrophobic tomb touring and camel riding ahead… in searing heat. The breakfast buffet featured all the typical Middle Eastern breakfast trappings I’d come to expect on my travels in the Middle East: Chewy pita bread, the best dates and citrus ever,astonishing olives, hard boiled eggs, crisp, young cucumbers and juicy chopped tomato.
But wait, what is in this rich, bubbling cauldron? Beans of some sort…but for breakfast? I gave it a go, ladeling a big spoonful of creamy, cumin scented goodness onto my plate and scooping it up with the freshly baked pita bread.
WOW…and wow again, this was hearty and delicious with just enough heat to wake you up properly and a perfect compliment to the other offerings on my plate, cucs, olives, tomato. Then there was a sauce, super zippy and probably as simple as superior olive oil, lemon juice and lots of fresh garlic. “My way to breakfast!”, I thought, dreamily taking another bite and wondering how the heck you get on top of a camel. As it turned out, my camel’s name was Samba and she was most agreeable!
Back home, I realized that I could get and grow fava beans in Maine, most of the organic growers, including Johnny’s and Fedco have multiple varieties. Fava’s have a duel purpose. Not only are they delicious, but famers us them to improve soils as a cover crop, fixing nitrogen and also breaking up heavy soils with their deep tap root.Such as my brand of Maine marine clay soil.
Fava beans are equally popular in Italian cooking, but here’s my recipe that most closely resembles my Egyptian experience:
FOUL MADAMMAS (serves six)
2 -15 oz cans of fava beans or you may cook your own
1/2 cup water
1 tsp toasted cumin seed
2 chopped jalapeños
Juice of one large lemon and a bit of the zest
1 cup chopped, stemmed parsley
1 diced tomato
To serve traditionally:
Warm pita bread
Chopped green onion
Sliced cucumber and red tomato
Good black olive, extra virgin olive oil, and kalamata olives
Combine the first set of ingredients in a heavy skillet and warm slowly, mashing a few of the beans for a creamy texture.
Combine the lemon juice, garlic, parsley and extra virgin olive oil, seasoning with salt and pepper, and more hot peppers if you like a kick. Top the beans with this sauce.
Place in a bowl and offer the cucumbers, diced tomato, olives and olive oil to eat with the pita bread and fava beans.
This is Eqypt’s most traditional breakfast.