Egyptian FAVA BEANS - FUL MEDAMES & BALADI BREAD, the ancient vegan breakfast فول مدمس ‏وعيش بلدي

Sort through dried fava beans to remove stones and bad beans.

Soak fava beans in a big bowl covered with water overnight, ensuring water covers beans by two inches.

The next day, discard soaking water and wash the beans thoroughly.

Put the beans in a narrow-necked pot and cover with boiling water, cooking on very low heat for about four hours, checking halfway through and adding more boiling water if needed.

Prepare baladi bread by sieving bread flour into a bowl, adding salt, and mixing lukewarm water with fresh yeast, letting it activate for five minutes.

Mix the yeast mixture into the flour, adding water gradually to form a loose dough.

Knead the dough until elastic, then let it proof covered for 1 to 1.5 hours.

Check if the fava beans are soft and creamy; turn off the heat when done.

Cut the dough into small balls, placing them on trays with wheat bran to prevent sticking, and let them rest for 30 minutes.

Flatten the dough balls and bake in a preheated oven at 250 degrees Celsius for about 4 minutes on one side, then flip and bake for another 3 minutes.

In a medium pot, heat sunflower oil, add chopped chilies, and cook for a few minutes before adding chopped garlic and stirring.

Add chopped tomatoes and their juices, cooking until the juices reduce, then add white sugar cane vinegar.

Add the cooked fava beans, season with salt, cumin, and tahini paste, mashing with a fork before serving with parsley and a drizzle of oil.

Equipment Needed

Dietary

Allergens