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Bread balsamic vinegar olive oil sesame oil spinach fava beans garlic salt soy cream cheese sesame seeds
Viewed: 80 - Published at: 9 years agoIngredients
- 14-oz. loaf Afghan bread or 12-oz. pkg. pita loaves
- 3 Tbs. balsamic vinegar
- 1 Tbs. olive oil
- 1 tsp. sesame oil
- 1 1/4 lb. spinach, rinsed, stemmed and cut into thin strips
- 1 cup canned fava beans, rinsed and drained
- 1 Tbs. minced garlic
- Salt and freshly ground black pepper to taste
- Zahtar to taste
- 1 8-oz. container herb-flavored soy cream cheese
- 4 to 5 Tbs. toasted sesame seeds
Method
- Preheat oven to broil.
- Open up and flatten Afghan bread loaf and slice into 2-oz sections; there will be one leftover section.
- Sprinkle with water and heat under broiler for about 30 seconds until softened.
- Remove from oven.
- Meanwhile, take rinsed spinach with water still on leaves and place in large pot.
- Add 2 tablespoons balsamic vinegar, and steam spinach over medium heat about 5 minutes, or until wilted, taking care not to scorch.
- Remove from heat, press firmly with tongs to press out excess water and drain carefully.
- Chop spinach and separate into 6 equal-sized portions.
- Mash fava beans coarsely with olive oil, 1 tablespoon balsamic vinegar, sesame oil, garlic, zahtar, salt and pepper.
- Divide into 6 equal-sized portions.
- Using about 2 tablespoons per serving, spread bread slices with soy cream cheese.
- Then spread with mashed fava beans, covering the cream cheese well, and top with equal portions of well-drained spinachif not well-drained, spinach could turn bread soggy.
- Garnish with sesame seeds and serve.
