Ful medames with tomatoes
4 servings
30 minutes
Brand chef Ruslan Italmazov shared the recipe from the restaurant "Yuzhanin" with us.
1
Drain the beans in a sieve and let the liquid drip off.
- Canned white beans: 800 g
2
Heat the pan and add the beans.
- Canned white beans: 800 g
3
Add coriander, garlic, salt, and sugar to taste.
- Cilantro (coriander leaves): to taste
- Garlic: to taste
- Sea salt: to taste
- Sugar: pinch
4
Heat the beans with spices for a few minutes.
5
Remove from heat and let it cool a bit.
6
Partially mash the beans with a fork or a masher.
7
Prepare the salad: cut the tomatoes into wedges, chop the cilantro, and slice the red onion into half-rings.
- Tomatoes: 400 g
- Cilantro: 4 sprigs
- Red onion: 160 g
8
Mix olive oil and lemon juice.
- Olive oil: 120 ml
- Lemon juice: 20 ml
9
In a deep bowl, combine tomatoes, olives, cilantro, and red onion.
- Tomatoes: 400 g
- Green olives: 16 pieces
- Cilantro: 4 sprigs
- Red onion: 160 g
10
Dress with a mixture of olive oil and lemon. Add salt and pepper to taste.
- Olive oil: 120 ml
- Lemon juice: 20 ml
- Sea salt: to taste
- Ground black pepper: 4 g
11
Place the bean paste on a small appetizer plate, use a tablespoon to smooth the edges and shape it into a ring.
12
Carefully layer the salad on a bean base and sprinkle with pomegranate seeds.
- Pomegranate seeds (arils): 40 g
13
To serve.
