Lebanese Gluten-Free Breakfast Feast: Sensory Delight of Foul Medames, Za’atar Labneh & Olive Oil Poached Eggs

Discover a delightful gluten-free Lebanese breakfast featuring Foul Medames, Za'atar Labneh, and Olive Oil Poached Eggs that offers a sensory dining experience with rich flavors and textures. This mouthwatering dish is perfect for those seeking authentic Lebanese cuisine with a modern twist, all while being mindful of gluten restrictions.

🕒 Prep: 10 minutes - Cook: 30 minutes (pressure cooking time) + 2 minutes poaching - Total: 32 minutes

🍽 Servings: 2

🔥 Difficulty: Intermediate

🌎 Cuisine: Lebanese

Allergens

None in this recipe.

Ingredients

1. 1 cup dry fava beans (foul medames) 2. 2 cups water 3. 1 tsp baking soda 4. Salt, to taste 5. 2 tbsp olive oil 6. 4 large eggs 7. 1/2 cup labneh 8. 1 tbsp za'atar spice blend 9. 1/2 cup cherry tomatoes, halved 10. 1/4 cup fresh parsley, chopped 11. 1/4 cup green onions, thinly sliced 12. 1/4 cup toasted pine nuts 13. 1/4 tsp sumac 14. Freshly ground black pepper, to taste 15. Lemon wedges, for serving

Instructions

Cook the fava beans in a pressure cooker with water and baking soda until tender. Season with salt.
In a shallow pan, heat olive oil over low heat and carefully poach eggs one by one.
Prepare Za'atar Labneh by mixing za'atar spice blend into labneh.
Plate the Foul Medames in a small bowl, top with cherry tomatoes, parsley, green onions, pine nuts, and sumac.
Arrange poached eggs atop the Foul Medames and drizzle with egg yolk.
Serve with lemon wedges.

Chef’s Insight

This Lebanese breakfast feast is a perfect balance of flavors, textures, and aromas. The creamy Foul Medames soothes the palate, while the zesty Za'atar Labneh adds a tangy note. Finally, the richly satisfying Olive Oil Poached Eggs complete this delightful culinary experience.

Notes

1. This recipe is gluten-free, but ensure that the za'atar spice blend used does not contain any hidden gluten ingredients. 2. The dish can be easily prepared ahead of time and warmed up before serving.

Substitutions

1. Use canned fava beans for a quicker option. 2. Swap sumac with lemon juice or vinegar. 3. Replace za'atar spice blend with a mix of oregano, thyme, and sesame seeds.

Alternative Preparations

1. For the Foul Medames, use chickpeas instead of fava beans. 2. Serve Labneh with a side of crusty gluten-free bread or crackers. 3. Replace Olive Oil Poached Eggs with sunnyside-up fried eggs.

Alternative Methods

1. For Foul Medames, use a slow cooker instead of a pressure cooker. 2. Poach eggs in simmering water instead of using olive oil. 3. Broil tomatoes to intensify their flavor before adding them to the Foul Medames.

Best Storage Practice

1. Refrigerate leftover cooked Foul Medames for up to 3 days. 2. Store unused labneh in the refrigerator for up to one week.

Shelf Life

1. Dried fava beans can be stored in a cool, dry place for up to one year. 2. Za'atar spice blend can be kept in a sealed container at room temperature for 6 months.

Plating Tips

1. Use a small, shallow white bowl for the Foul Medames. 2. Carefully arrange the poached eggs with yolks facing up. 3. Garnish with fresh herbs and nuts for an appealing visual contrast.

Nutrition Facts

1. High in protein and fiber from fava beans. 2. Rich in healthy fats from olive oil and labneh. 3. Packed with vitamins and minerals from fresh vegetables and herbs.