Ful medames, a staple dish of fava bean porridge in North Africa and the Levant, has many regional variants. In Egypt, it’s often served for breakfast, accompanied by flatbread and pickled vegetables. My version adds black and kidney beans and red lentils for a more varied nutritional profile, as well as turmeric and black pepper. Add as garnishes the ones suggested below or more olive oil, vinegar, mint, parsley, chopped garlic, berbere or other hot pepper, or other ingredients of your own choosing. Continue reading
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