Tag: breakfast
Ful Medames
Ful Medames
Ful medames is a vegan staple of Egyptian origin and is consumed in various forms all over the Middle East, North and East Africa. The fava bean soup is typically eaten for breakfast and lunch, served with pita bread. It has a nice balance of savory, sweet, sour, and spicy.
Servings: 1
Ingredients
- 15 oz fava beans canned
- 5 garlic cloves minced
- 1 lemon juiced
- 1 tbsp ground cumin
- 1/2 tsp salt
- 3 tbsp parsley chopped
- 1/2 small tomato seeded; finely chopped
- 1/2 tsp cayenne pepper
- olive oil to serve
Instructions
- Mince the garlic. Place in a bowl with the lemon juice, salt, and cumin. Set aside.
- Heat up fava beans with it’s bean stock in a small pot over medium heat for 10 minutes.
- Transfer the beans to a bowl. Using a pestle or the back of a spoon, mash half of the beans.
- Stir in the garlic/lemon juice/cumin mix, tomatoes, and parsley.
Chapri (Savory Pancakes)
Chapri (Savory Pancakes)
Chapri, sometimes called chapti, are a Bangladeshi-style savory pancakes that are eaten for breakfast. These pancakes are eaten without any type of syrup or sweetener. They are made with wheat flour and flavored with common Bangladeshi kitchen ingredients: green chilies, garlic, turmeric, cumin, and cilantro.
Equipment
- griddle
Ingredients
- 1 1/2 cups wheat flour
- 1 large egg
- 1/2 tsp garlic paste
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1 cup cilantro chopped
- 1/2 cup white onion finely chopped
- 2 green chilies finely chopped
- 1 cup water
- 3 tsp salt
- oil for frying
Instructions
- Whisk together the egg, garlic paste, turmeric, and cumin.
- Whisk in the flour and water.
- Whisk in the rest of the ingredients.
- Heat up cooking oil on a griddle over medium heat. Ladle 1/2 cup of the batter onto the griddle.
- Cook for 2 minutes a side.
Longanisa Sausage
Longanisa Sausage
Longanisa sausages are a staple of Filipino cuisine. You typically see them eaten for breakfast with heaping mounds of garlic fried rice and fried eggs. They have the flavor of pork tocino, sugary and savory, but inside a hog casing. The ingredients in the sausage are your common everyday ingredients that just about every kitchen has, minus the pork casings. Once they are stuffed and twisted, simmer the sausages in water until it evaporates. Then let the sausages brown in their own fat for a few minutes a side.
Equipment
- sausage stuffer
Ingredients
- 3 lbs coarse ground pork
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp rice cooking wine
- 1 head garlic peeled and minced
- 1/2 cup brown sugar
- 1 tbsp salt
- 2 tsp paprika
- 2 tsp black pepper
- sausage casings
Instructions
- Mix the dry ingredients together. Mix the wet ingredients together.
- Add the wet and dry ingredients along with the garlic to the ground pork. Mix by hand for a couple of minutes making sure that everything is incorporated. Refrigerate for an hour before stuffing.
- Stuff the sausage into the casings. Twist to either 4” or 6” in length.
- Let the sausage rest for an hour before cutting.
- Add a cup of water to a sauté pan with the sausages. Simmer until the liquid has evaporated.
- Allow the sausages to brown in their own fat for a couple of minutes a side.
