Foul Medames with Tomatoes
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
This recipe is shared by chef John Smith from a popular American restaurant.
Ingredients
- Canned Baby Beets - 28.2 oz
- Tomatoes - 14.1 oz
- Spanish onions - 5.6 oz
- Olive Oil - 4 fl oz
- Ocean salt - to taste
- Ground Black Pepper - 0.1 oz
- Meyer Lemon Juice - 0 fl oz
- Cilantro - 4 sprigs
- Olives stuffed with lemon - 16 pieces
- Cilantro - to taste
- Garlic - to taste
- Sugar - a pinch
- Pomegranate Seeds - 1.4 oz
Step by Step guide
Step 1
Drain the beans in a colander and let the liquid drain.
Step 10
Dress with the olive oil and lemon mixture. Season with salt and pepper to taste.
Step 11
Spoon the bean paste onto a small appetizer plate, using a spoon to smooth the edges and shape it into a ring.
Step 12
Carefully place the salad on top of the bean base and sprinkle with pomegranate seeds.
Step 13
Serve.
Step 2
Heat a skillet and add the beans.
Step 3
Add cilantro, garlic, salt, and sugar to taste.
Step 4
Heat the beans with the spices for a few minutes.
Step 5
Remove from heat and let cool slightly.
Step 6
Partially mash the beans with a fork or potato masher.
Step 7
Prepare the salad: cut the tomatoes into wedges, chop the cilantro, and slice the red onion into half-rings.
Step 8
Mix the olive oil and lemon juice.
Step 9
In a deep bowl, combine the tomatoes, olives, cilantro, and red onion.
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