Author: 
Selma Roth, [email protected]
Publication Date: 
Wed, 2011-08-24 20:48

As a result, we are providing you with a recipe for this appetizing dish of mashed fava beans in this last article of the Ramadan recipe series. Serve the dip with fresh tamiz, a thick Afghan bread that is very popular in Saudi Arabia as well.
Enjoy the last few days of Ramadan and Eid Mubarak!

1 can fava beans, rinsed and drained, or 1 cup dried fava beans, soaked overnight and drained
100 ml water
1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, peeled and crushed
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp ground cayenne pepper
½ tsp ground red chilli (optional)
1 large tomato, chopped
salt and pepper to taste
2 tbsp tahini to taste (optional)
olive oil to taste
1 tbsp chopped fresh flat-leave parsley
lemon quarters, to serve
tamiz bread, to serve

1. If you use dried beans, place them in a medium pot and add four cups of water. Bring to a boil. Lower heat and simmer covered for two to three hours until beans are very tender. Drain the beans.
2. In a skillet, fry the chopped onion and crushed garlic in olive oil until they start to brown. Add the ground spices. After one minute, add the chopped tomato.
4. Cook for a few minutes until the tomato starts breaking apart. Add the beans and a little bit of hot water. Add salt and pepper to taste and leave for 15 to 20 minutes on low heat.
5. Put the mixture in a blender and puree until smooth, or leave a bit chunky. Stir in tahini if you like, drizzle generously with olive oil and sprinkle some chopped parsley.
Serve immediately with lemon quarters and tamiz.

Taxonomy upgrade extras: