Food
Family Meal
Egyptian Paul of Atamana Landscape
Nof Atamna in a recipe for a warm and soft bean with tehini, hot pepper and fresh herbs.
The Egyptian breakfast, is a perfect treat to sit in the morning alongside hot pitas or fresh challah.
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broad bean
recipe
Nof Atamna Ismail, in collaboration with Sugat
Monday, 18 January 2021, 16:23
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A bowl of warm Egyptian beans with lots of tehini and hot green pepper (Photo: Sugat, Dror Einav)
A bowl with soft and warm beans that have been slowly cooked for hours, soaked in tahini and topped with chopped tomatoes or hot peppers and fresh herbs - the bean is blooming, is the flagship dish for Egyptian breakfast.
In ancient Egypt the bean was cooked by burying it in the hot ashes.
The name Medams, probably came from the root DMS.
In the Arabic language, which means hidden or buried.
Another conjecture attributes the word to retirement.
Dimos was a Greek who lived in ancient Egypt and owned a public hammam.
To heat the bath water he used large, retired wood stoves, thinking of how to utilize the hot ashes, took a pot, filled it with beans and buried it in the ashes.
The result was a delicacy.
Even without burying it in the ground, the Egyptian bean stew is a warm treat, full of flavors and perfect to sit in the morning alongside hot pitas and even fresh challah.
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To the full article
Paul Madams Egyptian
Recipe By: Nof Atamna Ismail, Sugat
★
★
★
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10 minutes work
Four hours in total
Easy to prepare
Arabic
vegan
fur
Hummus
Stews
kosher
Perfect to sit in the morning.
Egyptian Paul (Madams) alongside hot and even challah pitas (Photo: Sugat, Dror Einav)
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Ingredients
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1 kg dry gum, soaked for at least 10 hours in water
2 peeled tomatoes, coarsely chopped
1 cup orange lentils (whole, not split)
6 cloves of garlic
3 as a tomato paste
Salt
cumin
Fresh lemon juice, to taste
To serve:
Tehina
Chopped green hot pepper
Chopped tomato
Chopped fresh herbs (coriander / parsley / mint)
Olive oil
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Preparation
How do you make an Egyptian Madame Paul?
1 Drain the beans from the soaking liquid, transfer to the pot along with the orange lentils, garlic, tomatoes and puree.
Pour water until covered and another 5 cm above and bring to a boil. Lower the heat to a minimum and cook for about 4 hours. Always check that there is a sufficient amount of water in the pot, so that the bean does not burn and if necessary add a little more.
3 At the end of cooking, when the beans are soft and most of them have become puree, remove from the heat.
Transfer to a bowl, season with lemon juice, salt and cumin, taste and adjust seasoning according to personal taste.
Transfer to a plate, garnish with a little tehini, chopped tomatoes and / or chopped hot pepper, chopped herbs and pour a generous amount of olive oil over everything.
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Conversion calculators
Conversion calculators
Volumes
From "litarchus" to "litarchus"
Weights
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temperature
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