Breakfast in Egypt Food and Culture - Global Sales Mentor | Zach Selch

29 Mar 2020 · 1 min

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1:24

In this segment, Zach Selch introduces viewers to a traditional Egyptian breakfast featuring two staple dishes: falafel made from fava beans and ful, a cooked fava bean dish. He explains that Egyptian falafel differs from other regional versions by being larger, coin‑shaped, and using fava beans instead of chickpeas, often filled with a spicy lemon mixture. Selch describes ful, particularly the Alexandrian style, as a flavorful preparation of cooked fava beans. He notes a common practice of breaking the falafel into the ful, creating a hearty, meat‑free breakfast that can be eaten with a spoon or scooped up with bread. He emphasizes its filling nature and health benefits. The segment ends with a brief promotional line from a second speaker encouraging viewers to contact the Global Sales Mentor for international sales growth.

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Now remember we talked a little bit about falafel in different places, right? So this is Egyptian falafel. Sort of coin-shaped, a little bit bigger, and it's made out of fava beans instead of chickpeas. And this is sort of a really classy version. It's actually filled with a spicy lemon mix. Mmm. And this is ful. Basically fava beans that have been cooked up. Now I like ful out— Ful. Alexandrian style. It's just a little bit more flavorful in my opinion. But what a lot of people do is they take their falafel and they break it up and throw it into their ful. And that's just a wonderful breakfast. And it's going to look a little bit like that. And you can eat it with a spoon, or you can eat it with a piece of bread and mop it up. Makes for a really heavy breakfast, but very filling. No meat, very healthy.
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