Name: Egyptian ful medames (bean dip) with flatbreads
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion, finely diced; 4 clove garlic, minced; 2 teaspoon ground cumin; 2 cans butter beans, drained and rinsed; 1 can brown lentils, drained and rinsed; 1/2 cup water; juice 1 lemon; 1/4 cup chopped parsley; 1/2 small red onion, thinly sliced; 1 tomato, diced; 1/4 cup toasted walnuts, chopped; extra virgin olive oil, to serve; Flatbreads; 2 cup flour; 3/4 cup milk; 1 tablespoon olive oil, plus extra for brushing; 1/4 teaspoon salt

Ingredients

2 tablespoon olive oil

1 onion, finely diced

4 clove garlic, minced

2 teaspoon ground cumin

2 cans butter beans, drained and rinsed

1 can brown lentils, drained and rinsed

1/2 cup water

juice 1 lemon

1/4 cup chopped parsley

1/2 small red onion, thinly sliced

1 tomato, diced

1/4 cup toasted walnuts, chopped

extra virgin olive oil, to serve

Flatbreads

2 cup flour

3/4 cup milk

1 tablespoon olive oil, plus extra for brushing

1/4 teaspoon salt

Method

1.To make the flatbreads, place all ingredients in a bowl and mix to combine. Knead on a floured surface for 5 minutes or until dough is smooth. Divide into 4 portions and leave to rest for 10 minutes or so (while you make the bean dip).

2.Preheat oven to 220°C.

3.Heat olive oil in a frying pan over medium heat and cook onion for 3-4 minutes or until soft. Add garlic and cumin and cook for 1 minute or until fragrant. Add beans, lentils and water and cook for 5 minutes or until very soft, adding more water if it gets too dry. Add lemon juice, mash lightly and season to taste with salt and more lemon juice if needed. Set aside.

4.Roll out each piece of dough into a 25cm circle. Brush with oil, place on lined oven trays and bake for 4-5 minutes or until puffed and golden.

5.Top bean dip with parsley, red onion, tomato, toasted walnuts and a good drizzle of extra virgin olive oil and serve with flatbreads.