Although Lebanon is a small country but over the course of history many civilizations settled here bringing their own culinary creations and passing it on to us. Ottoman and Levantine cuisine has great influence on Lebanese kitchen and similarly, most dishes use olive oil, garlic, parsley and lemon. I love how Lebanese are rooted in traditions but also easily embrace modernity and move abreast. They developed an eclectic mix of food and made dining the center of every get-together, no matter what the occasion is. I wonder if this is gonna be ever the same after the confinement because of the covid19 virus. I can’t imagine Sunday without family reunions and summers without sunset drinks on the terrace.
Breakfast also includes marvelous options. From the savory list like manakish, kishik, balila or the sweet list, like knefeh, sahlab, honey areesheh cheese; Food here is taken seriously. Lebanon’s fertile soil grow flavorful produce, I think one has to taste it locally to really understand what I’m talking about. I was so happy with my foul mudammas this morning that I have been itching to share the recipe with you.
- 1 x 400g cooked broad beans or canned foul mudammas, drained
- 1/3 cup of water
- 1/3 cup lemon juice
- 1/3 cup tahini
- 1/3 olive oil
- 2 tbsp parsley, chopped
- 1 stem green onion, finely chopped
- 1 tomato, diced
- ½ tsp ground cumin
- 1 tsp salt
- In a small saucepan, over medium low heat, place the broad beans with water and bring to heat.
- Add lemon juice, olive oil, tahini, salt, pepper and cumin. Reduce to desired consistency.
- Return beans to plate and top with tomatoes, green (or spring) onions and parsley.
- Taste and adjust seasoning if desired and serve with bread.
TIP: I think spring onions or onions are essential in this recipe and don’t forget to drizzle with extra olive oil before eating.