Ful

Thought I'd post "my" recipe for foul muddames as I just cooked up a batch to go with my friend Neda's...Neda McMuffins as a breakfast-for-dinner switcheroo...

...it's a very basic recipe, alas I find those listed on the backs of the cans way, way outta whack as per amounts of ingredients and seasoning...the idea here is to follow your own palate instead of risking it to the vagaries of mistranslation...

Foul:

1 can Ful(I prefer Zeina brand, but Ziad is more commonly found)

Heat thru entire contents of can on med.low heat

As contents heat mash them with a wooden spoon until they reach the consistency of chunky refried beans

Meanwhile mis en place:

mince a clove of garlic
dice a small onion
seed and dice 1 plum tomato
mince a fistful of flat leaf parsley
juice 1 lemon

once ful has reduced down to a suitably-refried beanish consistency
add mis

k. salt
fresh-cracked black pepper(my standard mix is Lampong and grains of paradise)

annoint with generous sploosh of evoo(back off Rachaeell Ray...this abbreviation was around long before you hit the scene)

serve with peeled/trimmed scallion stalks

---

Neda Mroueh's McMuffins(please don't kill me and my loved ones oh great McMoloch of the hamburger):

This is great with Lebanese pita but is equally yummy with English
Mc!muffins or plain bagels:

toast bread

layer with American cheese...you want the cheese to melt

spread another layer with cream cheese(I prefer Neufchatel...just do...regular cream cheese is too dairy)

add a fried egg sprinkled with za'atar and drizzled with olive oil

k. salt
fresh-cracked pepper

Oh, man -- I can taste it. The ful recipe alone was worth having (I do like ful medames), but when you turned it into the McMiddle East delight, boy, that just sounded too good.

Cynthia wrote:Oh, man -- I can taste it. The ful recipe alone was worth having (I do like ful medames), but when you turned it into the McMiddle East delight, boy, that just sounded too good.

Thank you

It sure hit the spot last night.