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Egyptian Breakfast Beans with Feta, Lemon Oil, and Green Chili Relish

Egyptian Breakfast Beans with Feta, Lemon Oil, and Green Chili Relish
Though it may seem like an unorthodox dish for most American breakfast tables, this Middle Eastern morning classic pairs beautifully with soft- or hard-boiled eggs and crisp whole wheat toast—or try pita for a more traditional take.
  1. 6 pickled green chilies, coarsely chopped
  2. 2½ tablespoons extra-virgin olive oil
  3. 1 small clove garlic, minced
  4. Big squeeze lemon juice
  5. Salt, to taste
  6. Ground black pepper, to taste
  1. 1 clove garlic, crushed
  2. ½ teaspoon salt, plus more to taste
  3. 2½ tablespoons olive oil
  4. Grated zest and juice of ½ lemon
  5. 4 spring onions, finely chopped
  6. 1 14-ounce can chickpeas, well rinsed and drained
  7. 1 10½-ounce can broad beans (fava), well rinsed and drained
  8. 1 teaspoon ground cumin
  9. ¼ teaspoon Turkish red chili flakes
  10. Ground black pepper, to taste
  11. 2 medium vine-ripened tomatoes, diced
  12. 2 tablespoons shredded flat-leaf parsley leaves
  13. ¼ cup soft white cheese, crumbled (try feta or fresh chèvre)
  14. Lemon wedges and pita, to serve
  1. In a small bowl, mix together all the ingredients and set aside.
  1. Mince the garlic clove to a paste with the salt. In a medium saucepan set over medium-low heat, warm the oil with the lemon zest and juice. Add the spring onions and garlic paste and sauté over a gentle heat for 6 to 8 minutes, or until the spring onions have softened. Mix in the chickpeas, broad beans, and spices and cook gently for about 5 minutes until everything has warmed through. Stir in the tomatoes and cook for another minute. Season with salt and pepper to taste. Tip into serving bowls and top with parsley and cheese. Serve with the green chili relish, lemon wedges, and pita.
Adapted from New Feast: Modern Middle Eastern Vegetarian
culture: the word on cheese https://culturecheesemag.com/

Greg and Lucy Malouf

Born in Australia to Lebanese immigrants, Greg Malouf—co-author of the modern Middle Eastern cookbook New Feast with pastner Lucy Malouf—offers a modern view of Middle Eastern cooking at his Michelin star UK restaurant and at Clé Dubai in the United Arab Emirates.

Katherine Hysmith

Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).

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