Egyptian Breakfast (Full Mudammes and Coffee)

Coffee 973 Last Update: Mar 04, 2021 Created: Mar 01, 2021 0 0 0
Egyptian Breakfast (Full Mudammes and Coffee)
  • Serves: 4 People
  • Prepare Time: 20 mins
  • Cooking Time: 5 mins
  • Calories: -
  • Difficulty: Easy
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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

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.

Egyptian Breakfast (Full Mudammes and Coffee)



  • Serves: 4 People
  • Prepare Time: 20 mins
  • Cooking Time: 5 mins
  • Calories: -
  • Difficulty: Easy

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

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.

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