The ancient, structural foundation of the Middle Eastern morning. Fava beans stewed to the brink of collapse, fiercely heavily dressed in raw olive oil, sharp lemon, and pungent cumin.
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The Breakdown. Place the fava beans and their liquid into a saucepan over medium heat. aggressively. As they heat, mash about half of the beans against the side of the pot with a heavy spoon to thicken the liquid into a dense, starchy gravy.
The Aromatic Infusion. In a mortar and pestle, obliterate the garlic cloves with coarse salt and the ground cumin into a wet paste.
The Acid and Heat. Remove the bubbling beans from the heat. Instantly stir in the garlic-cumin paste and the massive volume of fresh lemon juice. The heat will bloom the garlic without making it bitter.
The Fat. Transfer to a wide, shallow serving bowl. Pour the extra virgin olive oil over the surface until it forms a thick, golden slick.
The Garnish. Top generously with chopped parsley, diced tomatoes, and onions. Consume immediately using fresh, warm pita bread as a scoop.
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