Egyptian Breakfast (Full Mudammes and Coffee)

With this phrase, most of us think of buffets in hotels on the Red Sea with cheesy coffee and a queue for omelettes. But the Egyptians themselves do not eat breakfast like that! They eat falafel - fried chickpea cutlets or full bean paste and, of course, fresh tortillas.

Ingredients

• 1 can (400 g) canned beans or white beans
• 4 tbsp. l. tomato sauce
• 1 small onion
• 2 tbsp. l. olive oil
• 1 tsp cumin
• a pinch of salt and ground coriander
• juice of half a lemon
• 2 pita cakes

Directions

1. Chop the onion as small as possible. Heat oil in a frying pan, fry the onion in it over medium heat until golden brown for 7-10 minutes. Add spices, salt and tomato sauce, stir, reduce heat, bring to a boil, cook for 5 minutes.
2. Throw the beans on a sieve, dry, add to the pan, mash with a fork (or do not knead if you like whole beans). Cover the pan with a lid and cook for 5 minutes. Remove from heat and cool slightly.
3. Cut each pita into 4 pieces and toast in a toaster. Serve the beans, drizzled with lemon juice and optional olive oil, with pita and black coffee.