Delectable Egyptian Vegetarian Breakfast Platter: Ful Medames & Zhanguene Bread

Allergens

Wheat (in zhanguene bread)

Ingredients

• 1 cup dried fava beans (ful)
• 2 cups water
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Zhanguene bread dough (recipe follows) Zhanguene Bread Dough:
• 2 cups all
• purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water
• 2 tablespoons olive oil

Instructions

1. Soak the dried fava beans in water for 8 hours or overnight. Drain and rinse.
2. In a medium saucepan, combine soaked fava beans, water, onion, garlic, tomato paste, olive oil, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 45 minutes or until the fava beans are tender and creamy.
3. Meanwhile, prepare the zhanguene bread dough: In a large bowl, combine flours, salt, sugar, and yeast. Gradually add warm water and olive oil, mixing until a smooth dough forms. Knead for 5 minutes, then cover and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 375°F (190°C). Divide the dough into 2 equal portions and shape each into a flat round loaf. Bake for 18 20 minutes or until golden brown. Set aside to cool.
5. Once ful medames is cooked, mash some of the beans while leaving others whole for texture. Season with additional salt and pepper if needed. Serve hot, garnished with fresh parsley, alongside warm zhanguene bread.

Chef’s Insight

To enhance the aroma of this dish, add a pinch of ground cinnamon to the ful medames while cooking.

Notes

For a vegan version of this dish, use vegetable-based oil in place of olive oil.