Sensational Vegan Egyptian Breakfast: Mouthwatering Ful Medames & Delicious Egyptian Crepes
Discover a delicious vegan interpretation of traditional Egyptian breakfast dishes, featuring ful medames and fluffy Egyptian crepes filled with mushrooms, spinach, and tahini sauce. Savor this delectable meal with its unique blend of flavors and textures, all beautifully photographed for your culinary pleasure.
Allergens
N/A
Ingredients
- 1. 2 cups of dried ful medames beans (or canned ful medames) 2. 4 medium tomatoes, diced 3. 1 large onion, chopped 4. 2 cloves garlic, minced 5. 2 tsp ground cumin 6. 1 tbsp olive oil 7. Salt and pepper to taste 8. 2 cups of vegetable broth or water 9. Crepes: 1 cup all
- purpose flour 1 cup almond milk 1 tbsp olive oil 1/4 tsp salt Filling ingredients (mushrooms, spinach, tahini)
Instructions
- Soak the ful medames beans overnight or use canned beans. If using dried beans, boil them with water and a pinch of salt until tender. Drain and set aside.
- In a large pan, sauté onions, garlic, and tomatoes in olive oil until softened. Add cumin, salt, and pepper to taste. Stir in the ful medames beans and vegetable broth or water. Simmer for 20 30 minutes or until the beans are tender.
- For the crepes: In a mixing bowl, whisk together flour, almond milk, olive oil, and salt. Pour 1/4 cup of batter per crepe onto a heated non stick pan. Cook until bubbles appear on the surface, then flip and cook for another minute. Remove from heat and set aside.
- Fill the crepes with mushrooms, spinach, and tahini. Fold the crepes in half or roll them into a cylinder.
- Serve the ful medames alongside the crepes and garnish with fresh parsley.
Chef’s Insight
Experiment with different herbs and spices to personalize the flavor profile of your ful medames.
Notes
This recipe is suitable for vegans and vegetarians.