Ful Medames

Buffet on Table: Breakfasts across Countries

Day 23: Middle East - Ful Medames

For the final day of this week's 'Buffet on Table -- Breakfasts', I have a Middle Eastern staple breakfast called Ful Medames or Foul Medammes. The name sure sounds strange, but it is a hearty and filling dish made with dried fava beans soft simmered with garlic and served with lemon and chopped herbs.

This dish has been on my to-make list for a very long time. I think I saw it for the first time on Vaishali's blog when she made the elaborate Egyptian breakfast last September. I was intrigued by the new bean and wanted to give it a try, it took me almost a year to make the dish.

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Russian Blinis (Buckwheat Pancakes)

Buffet on Table: Breakfasts across Countries

Day 22: Russian - Blinis

We move to Russia for Buckwheat Blini breakfast. Blini are Russian pancakes made with buckwheat flour leavened with yeast and lightened with beaten egg.

I found a ton of recipes for these pancakes, some with just buckwheat flour, some with a combination of wholewheat and buckwheat flours. I followed this recipe that used both flours, but I replaced the all purpose flour with wholewheat pastry flour.

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Mexican Vegetarian Chilaquiles

Buffet on Table: Breakfasts across Countries

Day 21: Mexican Chilaquiles

After a simple Cuban breakfast, we move onto Mexico for a traditional dish called Chilaquiles. Lightly fried corn tortillas smothered with red or green salsa forms the basis of this dish.
Chilaquiles are generally served for breakfast or brunch and is usually made with leftover tortillas and salsas. They are also served as the last meal in a long lasting wedding party close to morning in what is known as a tornaboda (or after-wedding party).

I found this 'Chilaquile Manifesto' post and knew right away that the author means business and knows a lot about chilaquiles. So I just followed the recipe without futzing it around. The resulting chilaquiles were soooo good that even my picky eater son loved them and came back for seconds.

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Homemade Cuban Bread recipe

Initially when I listed 'Cuban Tostada' as one of the breakfast entries, I wanted to use store bought Cuban bread to make the sandwich and call it a day. But when I started reading about Cuban bread, I realized that store bought Cuban bread might me made with lard (aka pig fat), so I decided to make the bake the bread at home.

I found this recipe on King Arthur flour and followed it to the 'T' except for substituting some of the all purpose flour with wholewheat flour. These rolls are perfect to make sandwiches and of course Cuban tostadas.

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Baghrir (Moroccan Semolina Pancakes)

Buffet on Table: Breakfasts across Countries

Day 19: Moroccan Baghrir with Honey-Butter Sauce

Today we are going to Morocco for breakfast with these semolina pancakes called Baghrir. They are soft and spongy yeasted pancakes that just melt-in-your-mouth.

The yeast in the batter causes hundreds of bubbles to form and break on the surface of the pancakes as it cooks. This gives baghrir it's unique texture and appearance. Correct consistency of the batter is very critical for the bubbles to form, if the batter is too thick or thin, bubbles can't form.

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Vegan Banana Rabanada (Brazilian French Toast)

Buffet on Table: Breakfasts across Countries

Day 18: Brazilian French Toast

Another week of mega marathon starts today and this week, we are going to explore the world of 'Breakfasts'. So for next 6 days you will be treated with delicious breakfast recipes from all around the world.

First stop is in Brazil and here's a Brazilian version of French toast. It is served around Christmas time. Recipe is from 'Vegan Brunch' cookbook and is made with bananas and cornstarch and no eggs.

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