Egyptian breakfast coming up

We have a Senate Executive Committee meeting coming up in about 15 minutes. And along with the usual discussion of pressing issues, that also means– a hearty Egyptian breakfast!

These breakfasts are an acquired taste, since they don’t contain the sorts of items that most Western stomachs are used to processing in the morning hours. But once you acquire the taste, it really sticks with you.

First on the list is taamiyya, which is more or less the same thing as the better-known felaffel, except that the base ingredient is fava beans rather than chick peas. That makes them slightly oilier, and you have to be taught that those are bean sprouts you’re feeling in your mouth, not hairs. They’re often covered with sesame seeds to some degree as well.

Then comes the beans themselves, though both transliterations look unappealing: fool, or foul. It’s good by itself, but also good as a dip for either the taamiyya or for pita bread.

The first few times you try this breakfast, it’s a bit hard on your stomach. But then it becomes addictive.