Mint tea ingredients (see recipe below) Mint Tea Recipe:
4 cups boiling water
1/4 cup fresh mint leaves
2 tablespoons loose green tea leaves
1 tablespoon honey or sugar, to taste
Instructions
Soak the dried ful medames overnight in cold water, then cook them until tender. Drain and mash with a fork. Set aside.
Preheat oven to 350°F (175°C). Slice the zucchini lengthwise into boats without cutting all the way through, and scoop out some of the flesh from each half. Drizzle with olive oil, season with salt, and bake for 10 minutes.
In a large pan, heat 1/4 cup of olive oil and sauté onions until translucent. Add garlic, cumin, paprika, and cayenne pepper, and cook for 2 3 minutes until fragrant.
Combine the cooked onion mixture with mashed ful medames and mix well. Season with salt and black pepper to taste. Stuff the zucchini boats with the ful medames mixture.
In a separate pan, heat the remaining olive oil and cook the tomato sauce for 5 minutes. Add stuffed zucchini boats and cover. Cook for an additional 10 12 minutes until tender.
Gently poach eggs in simmering water for 3 4 minutes or until desired consistency is reached. Place a poached egg on top of each stuffed zucchini boat.
Garnish with chopped parsley, fresh mint leaves, and drizzle with olive oil. Serve immediately alongside mint tea.
Bring water to a boil, then pour over mint and tea leaves in a teapot. Let steep for 5 minutes.
Strain the tea into serving cups, sweeten if desired, and serve hot.
Chef’s Insight
Use the freshest ingredients for an authentic Egyptian flavor experience.
Notes
Adjust spices to personal preference for optimal flavor.