Egyptian Breakfast Platter: A Vegetarian Feast for the Senses

Allergens

Wheat (Egyptian breakfast bread)

Ingredients

• 2 cups dried ful medames (Egyptian fava beans)
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 8 oz crumbled feta cheese
• 1 cup mixed olives, pitted
• 4 pieces Egyptian breakfast bread
• Salt and pepper to taste

Instructions

1. Soak the dried ful medames overnight or according to package instructions. Drain and rinse well.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
3. Stir in the soaked and drained ful medames, along with 4 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt and pepper to taste.
4. Meanwhile, warm the Egyptian breakfast bread according to package instructions.
5. To assemble the platter, spread ful medames on a large serving dish, creating a bed for the other ingredients.
6. Layer the chickpeas, feta cheese, and olives over the top of the ful medames.
7. Serve the Egyptian breakfast bread alongside the platter, allowing guests to help themselves.

Chef’s Insight

The combination of flavors and textures in this Egyptian breakfast platter creates an unforgettable sensory experience.

Notes

Ful medames is a versatile dish that can be served as a main course or side dish.