Gluten-Free Egyptian Ful Medames with Quail Eggs & Zatar Crust
Discover our mouthwatering gluten-free Egyptian Ful Medames recipe with quail eggs and zatar crust! This vegetarian dish boasts rich flavors and a stunning presentation that's perfect for impressing guests. Find the best cooking techniques, storage tips, and more in this comprehensive guide.
Allergens
None, except for quail eggs (egg allergy)
Ingredients
- 2 cups dried fava beans, soaked overnight
- 4 quail eggs, hard
- boiled
- 1/4 cup zatar spice mix
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Soak fava beans overnight, then drain and rinse well. Boil fava beans in a large pot of water until tender, approximately 30 45 minutes. Drain and set aside. Step 2: Preheat oven to 375°F (190°C). Mix zatar spice mix with olive oil to form a paste. Evenly spread the mixture on a baking sheet lined with parchment paper, creating a thin, flat layer. Bake for 8 10 minutes until golden brown and fragrant. Step 3: In a large pot, combine cooked fava beans, a pinch of salt and pepper, and just enough water to create a thick, creamy consistency. Bring to a simmer and cook gently for about 5 minutes. Stir occasionally to prevent sticking. Step 4: Gently fold in the hard boiled quail eggs, ensuring they are evenly distributed throughout the bean mixture. Step 5: Plate the Ful Medames in shallow bowls, drizzling with extra zatar olive oil mixture and garnishing with fresh parsley.
Chef’s Insight
The balance of flavors, creaminess, and contrasting crunch from the zatar topping make this dish truly unique.
Notes
For an extra touch, serve Ful Medames with a side of warm, crusty pita bread or crispy flatbread.