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Puree Of Fava Beans ethnic, vegetarian 1/2 lb dried fava beans, soaked 3 each garlic cloves 1 teaspoon cumin seeds 1 olive oil 1 salt 1/4 teaspoon za'atar -=or=- use thyme, - oregano; or marjoram Drain & skin the soaked fava beans. Cover with fresh water & cook gently with the garlic & cumin seeds until the beans are tender. Drain. Puree the beans. Stir in enough olive oil & a littel water, to give the puree a soupy consistency. Season with salt & beat well. Heat just before serving with a little more olive oil & a sprinkling of the za'atar. Serve with Arab bread & a bowl of mixed spices (ground cumin, cayenne & salt). Paula Wolfert, "couscous & Other Good Food From Morocco" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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