1 cup dried fava beans, soaked in water
1 clove garlic, crushed
3 tbls tahini
1/3 cup yoghurt
juice of 1/4 lemon
1 tomato, chopped
cumin powder OR paprika powder
2 tbls parsley, chopped
khoobz (flat bread)
Boil beans in fresh water to just cover until tender
– about 1 hour – add salt.
Meanwhile, combine garlic, tahini, yoghurt, lemon
juice and enough water to make a creamy sauce.
To serve, top each portion of hot beans with tahini
sauce, tomato, a sprinkle of cumin or paprika, parsley,
a generous splash of olive oil and sliced pickles.
Serve with khoobz.
Inspired by Hamed’s eatery on Sharia Zaki al-Arsuzi – Aleppo