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Cheesy Weekend Brunch: Fatteh

Fuul & Feta Fatteh
Serves 4
Fuul—fava bean stew—meets feta, fresh vegetables, and spice in Chef Eltigani’s take on fatteh, a bread-based salad dish found throughout the Middle East.
  1. ¼ cup sesame oil, plus more for garnish
  2. 1 red onion, chopped
  3. 3 medium tomatoes, chopped
  4. 1 medium green bell pepper, seeded and chopped
  5. 2 cans fava beans (15 oz), rinsed and drained
  6. 2-3 cloves garlic, peeled and lightly crushed
  7. 1 tablespoon ground cumin, plus more for garnish
  8. Kosher salt, to taste
  9. Freshly ground black pepper, to taste
  10. 1 lime, juiced
  11. 1 baguette, broken into bite-size pieces (about 4 cups torn bread)
  12. 1 medium cucumber, peeled, seeded, and chopped
  13. 1 cup crumbled feta cheese
  1. Heat sesame oil in a medium pot over medium-low. When warm, add red onions and sauté for 5 to 7 minutes, until pieces soften and begin to brown.
  2. Add tomatoes and sauté for 2 minutes, then stir in bell pepper. Sauté for 5 minutes, or until tomatoes soften and break down.
  3. Add fava beans and 1 cup water and stir to combine. Add garlic and cumin and stir, then season with salt and pepper.
  4. Cover and cook for 10 to 15 minutes, until some liquid has evaporated and the stew has come together. Add lime juice, then taste and adjust seasoning as necessary.
  5. Lightly toast baguette pieces in a large skillet over medium heat, tossing until warmed through. Transfer to a deep, round serving bowl. Pour fava mixture over bread, then top with cucumber and feta. Finish with a drizzle of sesame oil and a sprinkle of cumin.
Adapted from Chef Omer Eltigani , The Sudanese Kitchen
Adapted from Chef Omer Eltigani , The Sudanese Kitchen
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