Egyptian stuffed tomatoes are a labor of love, but boy are they worth the effort
I kicked off my “5 People, 5 Breakfasts, 5 Countries” series with a bang with this common Egyptian breakfast dish, fool and ta’amia. This staple breakfast includes fool, or fava beans made with any sauce, and ta’amia, an Egyptian falafel made from fava beans. I particularly loved the fool aspect, as it reminded me of a visit to Cairo years ago; as I traveled throughout Egypt, I sampled so many traditional Egyptian foods, and they were all so aromatic and flavorsome.
This recipe comes from Menna, who is originally from Egypt but now lives in North Carolina. When she visits relatives in Egypt, they constantly indulge in fool and ta’amia, so the taste of this dish is very special to her. I also must agree with her sentiment that these foods are very filling and succeed in preparing you to face the rest of the day with energy!
Many street vendors and families alike throughout Egypt have their own version of fool and ta’amia. Menna’s version includes a tomato or lemon sauce infused with cumin. But this dish boasts versatility; you can make it vegetarian, vegan, or with sausages in it. Any which way, it’s delicious!
The fool is easy enough to make, but the falafel requires some elbow grease and patience. It definitely feels like an accomplishment when you sit down to your homemade bowl of fool and ta’amia. But I hope that you’ll give it a try, as different breakfast flavor profiles are such a beautiful thing to explore.
American breakfasts can feel rigid in comparison to other recipes from around the world, and this savory Egyptian dish is the perfect way to expand your breakfast palate. Make it your way and share with friends or family, and I guarantee you’ll opt for more interesting breakfasts instead of the usual pancakes or eggs we so often enjoy!
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