1 small onion, sliced
- 2 cloves garlic, peeled and left whole
1 cup yellow or red lentils
1 teaspoon ground cumin
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
¼ cup olive oil, plus more for drizzling
2 Tablespoons fresh lime juice, plus more for serving
- optional, for topping: za’atar, flaky sea salt
- Combine onion, lentils, garlic, and 4 cups water in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer until lentils are falling-apart tender, 25–30 minutes. Drain, reserving cooking water for another use. Let cool.
- Purée lentil mixture, cumin, 1 cup cilantro, ¼ cup oil, and 2 Tbsp. lime juice in a blender until smooth; season with salt and pepper. Spoon into a bowl. Drizzle with oil and lime juice; top with za’atar, salt, and cilantro, if desired.
DO AHEAD: Fava can be made 1 day ahead; cover and chill. Bring to room temperature before serving.
serves 4 as an appetizer.
- 2 cups whole wheat flour
- 1 teaspoon sugar
- ½teaspoon salt
- ½cup sourdough starter, freshly fed
- 1 Tablespoon olive oil
- ¾ – 1 cup water
- In a large bowl combine the flour, sugar and salt. Mix in oil and starter adding water 2 to 3 tablespoons at a time kneading until dough is soft and elastic.
- Grease a large bowl, place the dough in the bowl turning to coat. Cover with a towel and allow to double in volume, about 4-8 hours (could be longer if your kitchen is dry and/or cold).
- Punch down and take a lemon-sized ball of dough and roll into a 6 inch circle about ¼ inches thick. Cover with a damp cloth and allow to rest for 15 minutes.
- Meanwhile, heat a cast iron griddle and place a formed pita on the hot griddle. Cook on one side until dough puffs. Enjoy while warm or let cool and store in a sealed container at room temperature for about 3 days, or freeze for up to 3 months.
makes about 8 pitas.