The Middle East’S Ultimate Food-Cart Breakfast

• 2 cups dried fava beans, soaked overnight in plenty of water with 1 teaspoon of baking soda
• Sea salt
• 1/2 cup tahini
• 1 clove garlic, crushed
• Juice of 1 lemon, or to taste
• 3/4 cup water
• 2 tablespoons Aleppo pepper paste, diluted with 3 tablespoons water (optional)
• Extra virgin olive oil to drizzle over the ful

1. Drain and rinse the soaked beans under cold water. Put in a large saucepan and add about 1 quart water. Place over medium heat. Bring to a boil, then reduce the heat to low and simmer for 2 1/2 to 3 hours, until the beans are very tender and the cooking liquid has thickened.
2. Add salt to taste, but don't add the salt until the very end, otherwise the skins will harden.
3. Make the tarator by mixing the tahini with the crushed garlic and lemon juice, then gradually add the water until the mixture is a little thinner than heavy cream.
4. To serve the ful: Pour a little tarator in a serving bowl. Add a serving of hot beans together with a little of their cooking liquid. Spoon a little diluted pepper paste all over the top, then drizzle with olive oil. Serve immediately with pita bread.

fava beans, salt, tahini, clove garlic, lemon, water, pepper, extra virgin olive oil

Taken from www.myrecipes.com/recipe/the-middle-easts-ultimate-food-cart-breakfast (may not work)