"This take on ful medames, the Egyptian breakfast dish, benefits from the burrata that oozes out into it," says Malouf. "It's a wonderful marriage."
- 400 gm canned ful medames (see note)
- 800 gm canned chickpeas, drained and rinsed
- 1 garlic clove, crushed with a mortar and pestle with 1 tsp sea salt
- Juice of 2 lemons
- 1 ripe Roma tomato, cut into 5mm dice
- 1 small red onion, finely diced 1 tbsp ground cumin, plus extra to serve
- 1 tbsp ground cumin, plus extra to serve
- 60 ml (1⁄4 cup) extra-virgin olive oil, plus 1 tbsp extra for drizzling
- 2 tbsp shredded flat-leaf parsley
- 6 small burrata (about 100gm each)
- ½ tsp Turkish chilli flakes
- ½ cup purslane or watercress leaves
- 1Heat ful medames, including liquid, and chickpeas in a saucepan over medium heat until hot, but not boiling. Stir in garlic mixture, lemon juice, tomato, onion and cumin, then lightly crush a quarter of the mixture with the back of a spoon to bind. Add oil, increase heat to medium-high and bring to the boil. Remove from heat and stir in parsley.
- 2Transfer to a large shallow bowl and top with burrata. Sprinkle with extra cumin, chilli, purslane and 1 tsp sea salt and drizzle with oil to serve.
Canned ful medames, broad beans, and Turkish chilli flakes are available from Middle Eastern food shops. Purslane is available from select greengrocers.
Drink suggestion: Spicy, juicy grenache. Drink suggestion by Max Allen.
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