Afghan Bread With Spinach
1 loaf Afghan bread, 14 ozs. or 12 oz. pkg. pita loaves
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon sesame oil
1 1/4 pound spinach, rinsed, stemmed, cut into thin strips
1 cup canned fava beans, rinsed, drained
1 tablespoon minced garlic
salt to taste
ground black pepper
zahtar to taste
1 container herb flavored soy cream cheese
4 tablespoons toasted sesame seeds
Preheat oven to broil.
Open up and flatten Afghan bread loaf and slice into 2-ounce 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 spinach -- if not well-drained, spinach
could turn bread soggy. Garnish with sesame seeds and serve.
Makes 6 servings.
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