DIVE RIGHT IN

Immerse yourself in the Red Sea's rich culinary history with fragrant and fiery recipes from the MasterChef finalist Madeeha Qureshi

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MY FUL HASAWI (CHUNKY FAVA BEANS) Serves 4

"Ful has become the definition of an all-day breakfast. It can be eaten at any time of the day; there are no rules.

“Here is one of my favourite takes on a ful medames. Ful hasawi comes from the largest oasis in the world, located in the eastern Saudi Arabian region of Al-Ahsa.”

INGREDIENTS:

• 2 tbsp olive oil

• 1 small onion, very finely chopped

• 1-2 fat cloves of garlic, crushed

• 1 tsp tomato puree (optional but it gives depth to the flavour)

• 1 x 400g can of whole or crushed fava beans (ful medames)

• 1 tsp Madinian dukkah

• Juice of ½ lemon

• ¾ tsp sumac

• Sea salt and freshly ground black pepper

To garnish:

• 1 tbsp tahini sauce

• 1 tbsp pomegranate molasses

• Extra virgin olive oil, to drizzle generously

• 1 tbsp finely chopped parsley

• 2-3 tbsp crispy fried onions (homemade or store-bought)

• 1 tbsp chunky daqqus

• 2 soft-boiled eggs, cut in half lengthways

• A pinch of sumac

• A pinch of za’atar

• Bread of your choice, such as thin Lebanese pitta bread, pitta chips or paratha, to serve

1. In a shallow frying pan, heat the olive oil on a medium heat, then add the chopped onion and saute until translucent. Add the crushed garlic and saute for a further 30 seconds until fragrant. Add the tomato puree, if using, and saute for 30 seconds.

2. Tip in the beans; if using whole beans, gently press them against the pan with a spatula to make a mush. Season with salt and pepper and mix well, then add the dukkah, followed by the lemon juice and sumac.