Uploaded March 2022 | Updated September 2026, 1 week ago
On this episode of Breakfast for Dinner, we're taking a look at a traditional Sudanese breakfast by making 5 classical dishes. We're making a Chickpea falafel which is served with a peanut chilli sauce, Fava beans with sesame oil and cheese, and a peanut salad
___
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If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits as well as some behind the scene updates
patreon.com/MiddleEats
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You can reach us on instagram, send us photos of any recipes you cook.
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Food Thermometer: geni.us/CC34osG
Ooni Pizza Oven: geni.us/SIhAL
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Pyrex Jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a7c: geni.us/atNOY3P
Tamron 28-75mm F2.8 geni.us/0Pe3jm
___
0:00 Intro
1:37 Peanut Chilli sauce - Shatta bel Dakwa
3:26 Chickpea falafel - Ta'ameya
8:32 Peanut Salad - Salatet Dakwa
10:59 Sudanese Fava beans - Ful Medames
13:22 Sudanese Eggs
14:19 Is Sudan in the Middle East?
15:30 Outro
___
Peanut Chilli Sauce:
100g Peanut Butter
2 Red Chillies
2 Green Chillies
3 Tbsp Lime Juice
1 Tbsp white vinegar
1/2 Tsp Cayenne pepper (optional)
1/4 Tsp salt
Falafel
250g Dried Chickpeas
1 small onion
4 cloves garlic
4 Tbsp sesame seeds
1 1/2 Tsp salt
1 1/2 Tsp ground coriander
1 Tsp Baking Powder
1/2 Tsp ground cumin
1/2 Tsp Cayenne pepper
Oil for frying
Peanut Salad:
50g Peanut butter
4 Tomatoes
1 Small Onion
1 Green Chilli
3 Tbsp Lime Juice
1 Tbsp white vinegar
3/4 Tsp salt
1/4 Tsp black pepper
Ful Medames:
400g Cooked Fava beans
50g White cheese
1 Tomato
3 Tbsp sesame oil
1/4 Tsp dried coriander
1/4 Tsp salt
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Directions:
To make the Chilli sauce:
1- Slice the tops off your chillies, then remove their core with as much seeds as you can. Roughly chop
2- Place into a blender with the vinegar. Then process until very finely chopped
3- Add the rest of the ingredients and extra cayenne pepper to taste until desired heat level is reached
4- Place in the fridge and let flavours develop for a day, then use within 1 week
To make the falafel:
1- Soak your dried chickpeas overnight in a load of water
2- The next day add them to a food processor with the onion, and process them into a very sandy mixture. Make sure to scrape down the side of the bowl so everything is evenly chopped
3- Add your sesame seeds to a cold pan over medium heat, and toast for 3-5 minutes until golden
4- Add the salt, coriander, cumin, cayenne pepper, and 2 tbsp of the sesame to the food processor, then mix everything together
5- Right before frying, take the batter and add the baking powder to it, mix well
6- Fill a pan with 3-4 cm of oil so the falafel can float, and heat to 180c
7- Shape your falafel by wetting the palm of your hand, and placing some batter in it, then shaping it into a flat patty. Add sesame seeds to the top and bottom, then drop it into the oil
8- Fry for about 6-8 minutes, flipping occasionally to get an even brown colour. Remove and drain on some paper towels.
To make the peanut salad:
1- Cut your onion to a small dice, and separate all the layers
2- Cut your tomatoes to a medium dice, and add with the onion as well as slices of green chilli
3- Combine the rest of the ingredients into a dressing, and mix thoroughly until emulsified. Pour over the vegetables and mix well, then serve
To make the ful medames:
1- Add your fava beans to a pot and heat over medium heat for about 10 minutes, until hot and softened. Mash the beans so they are mostly crushed, then add the coriander and salt
2- Add 1 Tbsp of sesame oil, then mix well. Now add some water to the beans, while heating the pot, so that it develops a beany saucey texture (could be 1/4 cup, could be more)
3- Pour the saucey beans out into a bowl, then top with some finely diced tomato. Add on some salty white cheese on top in a pile.
4- Finally pour the remaining sesame oil around the edge of the bowl, and serve
On this episode of Breakfast for Dinner, we're taking a look at a traditional Sudanese breakfast by making 5 classical dishes. We're making a Chickpea falafel which is served with a peanut chilli sauce, Fava beans with sesame oil and cheese, and a peanut salad
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits as well as some behind the scene updates
patreon.com/MiddleEats
ko-fi.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram, send us photos of any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
___
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
Ooni Pizza Oven: geni.us/SIhAL
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Pyrex Jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a7c: geni.us/atNOY3P
Tamron 28-75mm F2.8 geni.us/0Pe3jm
___
0:00 Intro
1:37 Peanut Chilli sauce - Shatta bel Dakwa
3:26 Chickpea falafel - Ta'ameya
8:32 Peanut Salad - Salatet Dakwa
10:59 Sudanese Fava beans - Ful Medames
13:22 Sudanese Eggs
14:19 Is Sudan in the Middle East?
15:30 Outro
___
Peanut Chilli Sauce:
100g Peanut Butter
2 Red Chillies
2 Green Chillies
3 Tbsp Lime Juice
1 Tbsp white vinegar
1/2 Tsp Cayenne pepper (optional)
1/4 Tsp salt
Falafel
250g Dried Chickpeas
1 small onion
4 cloves garlic
4 Tbsp sesame seeds
1 1/2 Tsp salt
1 1/2 Tsp ground coriander
1 Tsp Baking Powder
1/2 Tsp ground cumin
1/2 Tsp Cayenne pepper
Oil for frying
Peanut Salad:
50g Peanut butter
4 Tomatoes
1 Small Onion
1 Green Chilli
3 Tbsp Lime Juice
1 Tbsp white vinegar
3/4 Tsp salt
1/4 Tsp black pepper
Ful Medames:
400g Cooked Fava beans
50g White cheese
1 Tomato
3 Tbsp sesame oil
1/4 Tsp dried coriander
1/4 Tsp salt
__
Directions:
To make the Chilli sauce:
1- Slice the tops off your chillies, then remove their core with as much seeds as you can. Roughly chop
2- Place into a blender with the vinegar. Then process until very finely chopped
3- Add the rest of the ingredients and extra cayenne pepper to taste until desired heat level is reached
4- Place in the fridge and let flavours develop for a day, then use within 1 week
To make the falafel:
1- Soak your dried chickpeas overnight in a load of water
2- The next day add them to a food processor with the onion, and process them into a very sandy mixture. Make sure to scrape down the side of the bowl so everything is evenly chopped
3- Add your sesame seeds to a cold pan over medium heat, and toast for 3-5 minutes until golden
4- Add the salt, coriander, cumin, cayenne pepper, and 2 tbsp of the sesame to the food processor, then mix everything together
5- Right before frying, take the batter and add the baking powder to it, mix well
6- Fill a pan with 3-4 cm of oil so the falafel can float, and heat to 180c
7- Shape your falafel by wetting the palm of your hand, and placing some batter in it, then shaping it into a flat patty. Add sesame seeds to the top and bottom, then drop it into the oil
8- Fry for about 6-8 minutes, flipping occasionally to get an even brown colour. Remove and drain on some paper towels.
To make the peanut salad:
1- Cut your onion to a small dice, and separate all the layers
2- Cut your tomatoes to a medium dice, and add with the onion as well as slices of green chilli
3- Combine the rest of the ingredients into a dressing, and mix thoroughly until emulsified. Pour over the vegetables and mix well, then serve
To make the ful medames:
1- Add your fava beans to a pot and heat over medium heat for about 10 minutes, until hot and softened. Mash the beans so they are mostly crushed, then add the coriander and salt
2- Add 1 Tbsp of sesame oil, then mix well. Now add some water to the beans, while heating the pot, so that it develops a beany saucey texture (could be 1/4 cup, could be more)
3- Pour the saucey beans out into a bowl, then top with some finely diced tomato. Add on some salty white cheese on top in a pile.
4- Finally pour the remaining sesame oil around the edge of the bowl, and serve
