Recipes

Ful Mudammas (Broad Beans in Sauce)

Ingredients

• 2 cans (15-ounce each) cooked fava beans
• 6 cloves garlic, or to taste
• 1 teaspoon salt, or to taste
• 1 Tablespoon lemon juice, freshly squeezed
• ¼ cup olive oil
• 1½ Tablespoons parsley, minced
• Garnish, such as radishes, hard-boiled eggs, chopped scallions, pita bread (toasted and cut into wedges)

Procedure

1. Press the garlic cloves through a garlic press into a medium bowl.
2. Mash the garlic and salt together.
3. Next, add the lemon juice, olive oil, and parsley to the garlic mixture and combine thoroughly.
4. Drain the beans well, rinse, and put beans into a large pot over low heat.
5. Add garlic mixture and stir with a wooden spoon to combine thoroughly.
6. Serve warm with the garnishes arranged on a platter.
7. Each person is served a plateful of Ful Mudammas and adds the garnishes of his or her choice.

Serves 4 to 6.

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Shai (Mint Tea) and Baklava

Ingredients

• 1 package mint tea (loose or in tea bags)
• Sugar
• 4 to 6 cups water (depending on how many people are being served)

Procedure

1. Bring water to a boil.
2. If using loose tea, measure 1 teaspoon of tea leaves into a teapot for each person being served.
3. Otherwise, place one tea bag per person into the teapot.
4. Pour boiling water over tea.
5. Allow to steep (soak) for about 3 minutes.
6. Pour tea into cups. (In Egypt, small glass tumblers are used.)
7. If loose tea is used, allow the tea leaves to settle to the bottom of the pot, and pour carefully to avoid disturbing them.
8. Add 4 or 5 teaspoonsful of sugar to each cup.
9. Enjoy with a piece of baklava, purchased from a bakery.

Serves 4 to 6.