“Vegan Egyptian Ful Medames & Tabouleh – A Cinematic Dinner Experience”

Allergens

Soy (bulgur wheat may contain traces of soy)

Ingredients

• 2 cups dried ful medames beans (or canned, drained and rinsed)
• 4 cups water or vegetable broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) For the Tabouleh:
• 1 cup fine bulgur wheat
• 2 cups chopped fresh parsley
• 1 cup chopped tomatoes
• 1/2 cup finely diced red onion
• 3 tbsp lemon juice
• 2 tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. In a large pot, combine the ful medames beans, water or vegetable broth, onion, garlic, cumin, salt, and black pepper. Bring to a boil over medium high heat.
2. Reduce heat to low and simmer for 45 minutes or until the beans are tender.
3. While the beans are cooking, prepare the tabouleh by combining the bulgur wheat, parsley, tomatoes, red onion, lemon juice, olive oil, salt, and black pepper in a bowl. Set aside to allow the flavors to meld.
4. Once the beans are tender, remove the pot from heat and let it stand for 10 minutes. Then, using a fork, lightly mash some of the beans while keeping the texture slightly chunky.
5. Serve the ful medames alongside the tabouleh, garnishing with fresh parsley and lemon wedges.

Chef’s Insight

The combination of flavors and textures in this dish creates a sensory experience that truly captures the essence of Egyptian cuisine.

Notes

Feel free to add more cumin or lemon juice to taste, as well as additional herbs such as mint or coriander.