This is a favorite of mine here in the Kindom of Saudi Arabia, sold in almost every corner. This recipe was created by me, I ain't no Saudi girl but let me tell you it turned out amazing. The tahina is made using very simple ingredients but it makes all the difference when drizzled over the warm beans. Make the salta as hot or mild as you like, I love the flavor of fresh cilantro in mine, so you can see it's a bit green. Serve with pita bread or naan.
2 cans fava beans (450grams)
1 large tomato (peeled and cut into small pieces)
1 large onion (finely diced)
4 garlic cloves (minced)
1 bunch of cilantro (chopped)
2 teaspoons cumin powder
2 to 4 tablespoons olive oil
salt and pepper to taste
Tahina and Salta recipe follows.
Directions
Heat the olive oil under low heat, add the onion and cook until light and golden in color. Add the minced garlic, cumin powder, and cook for 2 minutes. Add the chopped tomatoes and cilantro and cook for an additional 5 minutes. Drain and rinse your beans and stir into your sauce, add 1/2 cup ofwater and cook the beans under medium heat until the water has reduced down into a thick sauce. Remove the beans from the heat and cool slightly. Transfer the beans into a food processor or blender and process the beans to your liking. I personally like a creamy texture to my beans. Serve hot, drizzle with tahina sauce, top with salta, olive oil, and cumin powder.
Tahina
2 heaping tablespoons tahini sauce
2 teaspoons lemon juice
1/3 cup water
1/4 teaspoon cumin powder
salt and pepper to taste
Directions
Whisk all of the ingredients in a medium bowl until light in color and creamy.
Salta
2 large tomatoes peeled and chopped
1 garlic clove minced
1/4 cup chopped cilantro
1 small onion chopped
3 dried red chilis or 2 fresh jalapeno peppers
2 teaspoons lemon juice
salt and pepper to taste
Directions
Process all of the ingredients in a food processor until a fine salsa like sauce is formed.
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