Ful Medames with Malawach Recipe - Great British Chefs

Ingredients

• 280g of dried white haricot beans, soaked overnight in cold water
• 1/2 tsp bicarbonate of soda
• 1 dash of olive oil
• 280g of onion, finely chopped
• 12g of garlic, finely chopped
• 2 tsp ground cumin
• 4 pinches of ground cinnamon
• 4 pinches of cayenne pepper
• 2 tsp sweet paprika
• 4 tsp lemon juice, plus a little lemon zest
• 2 tomatoes, small, grated
• 4 tbsp of natural yoghurt, to serve
• 200g of plain flour, plus extra for dusting
• 10g of caster sugar
• 1/2 tsp salt
• 100ml of water
• 1 tbsp of nigella seeds
• Maldon salt
• 125ml of clarified butter, melted
• 12g of garlic, roughly chopped
• 20g of fresh lovage, roughly chopped (if you can't find lovage, substitute with parsley or celery leaves)
• 20g of basil, roughly chopped
• 25g of parsley, roughly chopped
• 10g of preserved lemon, blitzed to a paste (or ready-made preserved lemon paste)
• 5g of lemon juice
• 150g of olive oil
• Maldon salt, to taste