For this flavorful Egyptian dip, buy the split fava beans which are sold with their brown skins removed and look creamy white.

　　

Ingredients

serves 6

　　2 onions, chopped

　　4 tablespoons plus 3 tablespoons extra-virgin olive oil

　　1 1/4 cup (skinless) white fava beans, soaked overnight

　　4 to 6 cloves garlic

　　Salt

　　Juice of 1 1/2 lemons

　　1 teaspoon superfine sugar

　　1 teaspoon ground cumin

　　1 teaspoon paprika or a pinch of ground chili pepper (optional)

　　4 tablespoons finely chopped fresh dill or flat-leaf parsley

　　

Step 1

Fry the onions in 4 tablespoons olive oil until golden brown.

　　

Step 2

Simmer the drained beans in fresh water to cover together with the garlic for 1 1/2 hours, or until they are very soft, adding salt towards the end. Drain, keeping the cooking water, then turn to a puree in a food processor, adding the juice of 1 lemon and sugar and enough of the cooking water to have a soft cream.

　　

Step 3

Fold in the fried onions and serve, spread on a large plate. Sprinkle with 3 tablespoons olive oil, cumin, paprika or chili pepper, and dill or parsley. Accompany with Arab or pita bread and pass round the spices and the bottle of olive oil for people to help themselves to more.

　　

Variations

Step 4

For a Turkish version called fava, add 2 large onions, cut in pieces, to the pan with the beans. When cooked, drain and puree the beans with the onions. Mix with 1/2 cup extra-virgin olive oil, salt, 2 teaspoons sugar, and the juice of 1 lemon. Then pour into a moistened mold and chill for 8 hours. It will become very firm. Turn out and serve sprinkled with olive oil, chopped dill, and 1 red onion cut into thin slices.

　　

Step 5

A Tunisian version has 1 1/2 teaspoons tomato paste and 1 1/2 teaspoons harissa (page 464).

　　The New Book of Middle Eastern Food Copyright © 2000Knopf