Traditional Egyptian Breakfast: Ful wa Ta’ameya

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TRADITIONAL EGYPTIAN BREAKFAST | FUL WA TA'AMEYA (FAVA BEANS AND FALAFEL)

Yield 4

Prep time

1 Hour

Cook time

6 Hour

Inactive time

12 Hour

Total time

19 Hour

Ful wa ta’ameya is the ultimate traditional Egyptian breakfast, loved for its rich flavors and satisfying simplicity. Ful, slow-cooked fava beans, is creamy and hearty, often topped with tahina, olive oil, and fresh herbs. Ta’ameya, the Egyptian original form of falafel, is made from split fava beans blended with herbs and spices, then fried until brown and crispy on the outside with a fluffy and green inside. Served together with warm bread, salad, and tahina sauce, ful wa ta’ameya is a meal that has nourished generations across Egypt.

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Ingredients

For the Ful Mudammas:

• 1 cup dry fava beans
• water
• 1 tablespoon tahina
• ground cumin
• sea salt
• black pepper

For the Egyptian Salad:

• 1 red onion
• white vinegar
• sea salt
• 6 mini cucumbers
• 4 tomatoes
• 2 jalapenos (optional)
• fresh parsley
• sea salt
• black pepper
• juice from two limes
• mint leaves

For the Tahina Sauce:

• ½ cup tahina
• juice of 1 lime
• fresh parsley
• ground cumin
• sea salt
• water

For the Ta’ameya:

• 1 cup dry split fava beans
• water
• fresh cilantro
• 1 yellow onion
• 4-6 garlic cloves
• ground coriander
• ground cumin
• sea salt
• black pepper
• ½ teaspoon baking soda
• neutral oil

For Garnish:

• olive oil
• fresh lime juice
• fresh cilantro

Instructions

Prepare the Beans:

1. Soak 1 cup dry fava beans and 1 cup dry split fava beans separately in water overnight.
2. Drain the whole fava beans and transfer them to a bean pot.
3. Cover the beans with water and bring to a boil.
4. Reduce the heat to low, cover with a lid, and cook for about 6 hours until tender.
5. Check the water level every hour and add boiled water as needed to keep the beans submerged.
6. Avoid stirring the fava beans while they cook.

Make the Egyptian Salad:

1. Add 1 finely diced red onion to a large bowl along with a splash of white vinegar and a pinch of sea salt.
2. Mix well and let the onions sit briefly to reduce their sharpness.
3. Stir in 6 finely diced mini cucumbers, 4 finely diced tomatoes, and 2 finely diced jalapeños for optional heat.
4. Add chopped fresh parsley, sea salt, and black pepper to taste.
5. Squeeze in the juice from 2 limes and mix thoroughly.
6. Finish with chopped mint leaves for freshness.

Prepare the Tahina Sauce:

1. Add ½ cup tahina to a bowl along with the juice of 1 lime.
2. Mix in chopped fresh parsley, ground cumin, and sea salt to taste.
3. Pour in water a little at a time while mixing until the sauce becomes smooth and creamy.

Prepare the Ta

1. Drain the soaked split fava beans and transfer them to a food processor.
2. Add fresh cilantro, 1 roughly chopped yellow onion, 4–6 garlic cloves, ground coriander, ground cumin, sea salt, and black pepper to taste.
3. Blend until the mixture resembles wet sand in texture.
4. Stir in ½ teaspoon baking soda just before frying.

Fry the Ta

1. Scoop the ta’ameya mixture into even portions using an ice cream scooper or spoon.
2. Heat neutral oil in a deep pot over medium-high heat.
3. Fry the ta’ameya in batches without overcrowding the oil.
4. Cook for several minutes until golden brown and crispy on the outside.
5. Transfer the ta’ameya to a paper towel-lined bowl or plate to absorb excess oil.

Finish the Ful Mudammas:

1. Transfer the cooked fava beans to a bowl once tender.
2. Lightly mash the beans with a fork.
3. Mix in 1 tablespoon tahina along with ground cumin, sea salt, and black pepper to taste.
4. Drizzle olive oil over the top and squeeze on fresh lime juice.
5. Garnish with chopped fresh cilantro.

Serve:

1. Serve the ful mudammas and ta’ameya with baladi bread or pita bread.
2. Pair the meal with the Egyptian salad and tahina sauce on the side.
3. Enjoy this traditional Egyptian breakfast while warm.

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