Egyptian Breakfast: Mouthwatering Gluten-Free Ful Medames, Egyptian Pancakes, and Herbed Labneh

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups dried ful medames beans, soaked overnight 4 cups vegetable broth 1/4 cup extra virgin olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika Salt and black pepper, to taste Fresh parsley, chopped Fresh cilantro, chopped Egyptian pancake batter (see recipe below) Herbed labneh (see recipe below) Fresh lemon wedges Pomegranate seeds for garnish

Instructions

1. Cook the ful medames beans in vegetable broth until tender. In a large pot, combine the soaked beans and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 45 60 minutes or until beans are tender but not mushy. Drain the beans, reserving 1 cup of the cooking liquid.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 3 4 minutes. Stir in the garlic, cumin, coriander, paprika, salt, and black pepper. Cook for an additional 1 2 minutes, or until fragrant.
3. In a food processor or blender, combine the cooked onion mixture, beans, and reserved cooking liquid. Process until smooth, adding more broth if needed to reach your desired consistency. Return the mixture to the pot, and heat over low heat, stirring occasionally, until heated through. Season with additional salt and black pepper, if necessary.
4. Prepare the Egyptian pancake batter as per the recipe below, then cook on a griddle or non stick pan.
5. Serve ful medames topped with Egyptian pancakes, dollops of herbed labneh, fresh parsley and cilantro, lemon wedges, and a sprinkle of pomegranate seeds. [Continue with the remaining ingredients and instructions for Egyptian Pancake Batter and Herbed Labneh...]

Chef’s Insight

This gluten-free Egyptian breakfast is perfect for a weekend brunch or a leisurely morning when you want to indulge in an exotic culinary experience. Pair the dish with fresh fruit and strong coffee for a complete meal.

Notes

Make sure to soak the dried ful medames beans overnight for best results. This dish can also be prepared with canned beans in a pinch, though the texture may be different.