2 c. small fava beans, dried, cooked until tender (on stovetop about 2-2 1/2 hours)
Add Salt
When tender, take out some to crush and thicken the beans
Heat 1-4 T. oil with 4-6 crushed cloves of garlic.
Pour into beans.
Pass the following for garnish:
hard boiled eggs (or go crazy and do hamine eggs: eggs wrapped in onion skins, boiled then cooked on low for 6 hours)
cumin
ground cilantro
lemon wedges
chopped cilantro
chopped parsley
Chili-pepper flakes
Eat by crushing with a fork to absorb the dressing.
Other optional garnishes:
*In Syria and Lebanon they add feta, olives and cucumbers
*chopped tomato, cucumber salad with scallions
*tahina cream sauce and pickled onions (soaked in vinegar 30 min.)
*garlicky tomato sauce:
1 large onion finely chopped, fried in olive oil until soft and goldne
4 whole garlic cloves (add until lightly colored)
2 lbs. tomatoes, peeled and quartered
S&P
1-2 t. sugar
2 t. crushed dried oregano.
Cook on low, squashing tomatoes, cover pan and simmer gently one hour or until thick and jammy. Pour into glass jar with a thin layer of olive oil on surface. Cover tightly, store for months (as long as olive oil film on top).
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