Egyptian Ful Medames with Zatar Pita Chips and Herbed Yogurt Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups dry ful medames (Egyptian fava beans) 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin Salt and pepper to taste 4 large pita breads 2 tablespoons Zatar seasoning 1 cup plain Greek yogurt 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh mint, finely chopped 2 tablespoons lemon juice 2 tablespoons olive oil Salt and pepper to taste

Instructions

1. a. Rinse the dry ful medames under cold water and drain. Place them in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 1 hour. Drain and set aside. b. In a small pan, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cumin, stirring constantly for 2 3 minutes to release flavors. c. Pour the seasoned oil mixture into the pot with cooked ful medames. Season with salt and pepper to taste. Mash the ful medames slightly to create a chunky consistency. Set aside. d. Preheat oven to 375°F (190°C). Cut each pita bread in half, then cut into wedges. Brush with olive oil and sprinkle with Zatar seasoning on both sides. Place on a baking sheet and bake for 8 10 minutes or until crisp and golden. Remove from the oven and set aside to cool. e. In a small bowl, combine Greek yogurt, chopped dill, parsley, mint, lemon juice, olive oil, salt, and pepper. Stir well to create a smooth sauce. Set aside. f. To serve, place a generous scoop of ful medames in a shallow bowl or on a plate. Arrange Zatar pita chips around the edge of the dish. Drizzle Herbed Yogurt Sauce over the top and garnish with a sprig of fresh herbs.

Chef’s Insight

The combination of earthy ful medames, zesty Zatar pita chips, and tangy Herbed Yogurt Sauce creates a perfect balance of flavors and textures that will keep your guests coming back for more.

Notes

Be sure to use dried ful medames for this recipe, as canned versions may not have the same texture or flavor.