Foul (Ful) Moudamas (Egyptian fava bean breakfast)

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

Foul moudamas, ful mudammas, foul mudammas, fool medames ... however you choose to spell it, it means the same thing.

This is an Egyptian and Middle Eastern breakfast recipe that is simple and delicious. I've seen other versions on the web but this is the way my mom makes it.

My mom serves this with a plate of fresh cucumber slices, tomato slices, radishes and some fresh herbs. I've tried making it with black beans and it tastes okay, but it's not the same.

Since legumes are allowed in phase one of both The South Beach Diet and Atkins, this is a great choice for breakfast if you're tired of eating eggs.

Foul (Ful) Moudamas (Egyptian fava bean breakfast)
Makes 4 servings

Ingredients

1 9oz can brown fava beans (or fava / chickpea mix) with liquid
2 cloves fresh garlic, finely chopped
juice of 1/2 a lemon
1 teaspoon olive oil

Directions

Place the can of beans (including liquid) into a pot. Bring it up to a simmer and add the garlic. Simmer for 3 or 4 minutes.
Serve hot with a squeeze of lemon juice, a drizzle of olive oil and fresh pita bread.