Before deciding where these beans would be best suited, I had to see what they tasted like, right? So I stuck them in a pot, boiled them until soft, and gingerly popped one in my mouth. Mmmm….the taste was familiar, pulling at my memory gently but insistently. I knew then what these beans were destined for…fuul (Ful Mudamas).
I first tried this Egyptian fava bean dip/spread on my trip to Egypt. Hailed as the national breakfast of Egypt, it was an immediate favorite and I had it several times while I was there. The recipe I used was from Megwoo of the fantastic (and close to my bacon-loving heart) blog I heart Bacon. She left a comment on my post about my first meal in Egypt (which included fuul) and a link to a recipe for fuul. I liked the sound of it because, among all the recipes that I found, it had the most spices in it. Yes, trust a non-professional cook like me to ignore quantities and chemistry, and base decisions on reasons like, “It has the most stuff in it!”
As both fuul and my baharat are from Egypt, I felt fully justified in substituting all the spices in the recipe for a tablespoon-full of the baharat. Everything else remained the same except I didn’t add the potato (you can find the full recipe here). One bite of this was a whiff of my Egyptian adventure…the smells of the spice markets, careening wildly through traffic, my first sight of the pyramids, cruising lazily down the Nile. It was bursting with both flavor and memories. It came out a bit too dry though and I am thinking of adding a little more tomato and oil next time, or maybe some tahini (sesame paste), which I have seen included in other recipes.
I have another bag of fava beans waiting to be used so this will soon be getting a second run…perhaps I can plan a little reunion for my fearless Egypt-partners…