Levantine Foul Mudammas with Soft-Boiled Egg and Herbed Labneh

In a small saucepan, simmer the white beans with a splash of water and the minced garlic until tender and fragrant. Use a fork or potato masher to lightly crush about half of the beans, creating a rustic, creamy texture.

Stir in the lemon juice and half of the za'atar, letting the flavors bloom for a minute. The mixture should be warm and slightly chunky.

While the beans simmer, soft-boil your egg by placing it in boiling water for exactly 6 minutes, then immediately transferring it to an ice bath before peeling.

Warm the whole-wheat pita in a dry pan or directly over a flame until it is slightly charred and fragrant.

To plate, spoon the warm bean mixture into a shallow bowl. Top with the diced grape tomatoes and fresh scallions.

Slice the soft-boiled egg in half to reveal the jammy, golden yolk and nestle it into the center of the beans.

Sprinkle with the remaining za'atar and a tiny drizzle of water or olive oil if desired. Serve immediately with the warm pita on the side for scooping.