Ingredients
Scale
- 1 cup dried small fava beans soaked in thrice the water for 8 hours
- salt for seasoning
- 1 tsp cumin powder
- 1 tsp aleppo pepper (substitute paprika or mild chili powder)
- 8 tsp tahini
- 1 persian cucumber washed and chopped fine with skin
- 2 tsp chopped parsley (flat leaf)
- 1 green chili crushed fine (skip seeds if chili is very hot)
- 4 chopped boiled eggs
- 8 tsp middle eastern sesame oil (substitute olive oil)
- assorted vegetable pickles (green chilies, carrots, turnips, radishes, eggplants)
- 4 Pita breads
- Juice of 2 large limes
Instructions
- Drain the water from soaked fava beans
- Add 3 cups water and 1 tsp salt and cooke the fava beans covered in a pot on low-med heat for 4 hours
- Drain the water from the beans
- Mash the beans with back end of a spoon or a sturdy flat based thick glass or a masher (don’t use a glass that will break and hurt you)
- Add 2 cups water, mix thoroughly and cook in the pot without lid on low heat till reduced by half and yield creamy paste like consistency (else reduce further) This can be prepared ahead of time and stored in refrigerator up-to two days. Just add water to adjust consistency and reheat at time of serving.
- taste and season with salt, cumin powder, aleppo pepper – taste and adjust seasoning further
- in a small bowl take the 8 tsp tahini add 1 tsp ice cold water at a time and mix. Ice cold water will loose tahini up. Mix and add spoonful of water at a time till a flowing drizzling consistency is obtained. Season with pinch of salt and a squeeze of lime.
- Mix the cucumber, chopped parsley and crushed green chili and season with salt and smash together very slightly with back of spoon or glass.
- For serving, ladle the warm fava bean paste into the 4 serving dishes
- Mix in juice of half a lime ine ach and stir and mix with a spoon
- Drizzle 2 or more tsp of the tahini sauce around one ach dish
- Drizzle 2 tsp middle eastern sesame oil on each dish
- Top the dish with the cucumber salad divided into 4 servings
- Top it with a boiled egg each
- Serve with side of pickles and warm pita bread
- Optionally drizzle any favored hot sauces on top – we like red chili peppers crushed to a paste with olive oil
- Prep Time: 14 hours
- Cook Time: 30 mins