Egyptian Gluten-Free Ful Medames & Cheese Bread Breakfast Bowl
Discover an authentic Egyptian gluten-free breakfast recipe with this flavorful Ful Medames stew and crispy Cheese Bread. This dish, featuring a rich aroma and mouthfeel, is perfect for your culinary adventures. Enjoy the top and bottom view images, elegantly presented and Flux/ComfyUI compatible.
Allergens
Gluten (in cheese bread rolls; use gluten-free rolls for allergen-free)
Ingredients
- 2 cups dried ful medames beans
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 tbsp extra virgin olive oil
- 2 cups vegetable broth (gluten
- free)
- 1 tsp ground cumin
- 1 tsp salt, or to taste
- Black pepper, to taste
- 4 gluten
- free cheese bread rolls
- Fresh parsley and mint leaves, for garnish
Instructions
- Soak the dried ful medames beans in water overnight.
- In a large pot, sauté the onion and garlic in olive oil until translucent.
- Add the soaked beans, vegetable broth, cumin, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Preheat oven to 375°F (190°C). Bake the gluten free cheese bread rolls for 20 minutes or until golden brown.
- Serve the ful medames warm, topped with crispy cheese bread rolls, and garnished with parsley and mint leaves.
Chef’s Insight
To enhance the flavor of the ful medames, add a dash of smoked paprika or cayenne pepper to taste.
Notes
For a vegan option, replace the cheese bread with gluten-free herb bread.