Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Puree Of Fava Beans

1/2 lb Dried fava beans, soaked

3 ea Garlic cloves

1 ts Cumin seeds

Olive oil Salt 1/4 ts 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).

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