Monday, 11 January 2016

More for Foodies - Egyptian Ful Medames

A great brunch idea for Sunday mornings


1 tin of Ful Medames (from Middle Eastern shops)
Extra Virgin Olive Oil

To serve:
Chopped flat leaf parsley
Lemon quarters
Boiled eggs

Put some olive oil into a non stick frying pan.  Add the tin of Ful Medames and crush with a fork.  Heat through slowly.

Serve with quartered boiled eggs and sprinkle both with chopped parsley.

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