fava with sourdough pita

adapted from from Bon Appétit and Food.com

FAVA

ingredients

  • 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

method

  1. 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.
  2. 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.

PITA BREAD

ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon sugar
  • ½teaspoon salt
  • ½cup sourdough starter, freshly fed
  • 1 Tablespoon olive oil
  • ¾ – 1 cup water

method

  1. 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.
  2. 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).
  3. 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.
  4. 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.

 

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