Qudsiyeh

🔥 Prep

• Rinse and drain 400 g of cooked fava beans (foul mudammas).
• Rinse and drain 300 g of cooked chickpeas.
• Mince 5 cloves of garlic (divide for use in stew, hummus, and tatbila).
• Slice 3 green chilies, keeping seeds if extra heat is desired.
• Measure 80 ml tahini.
• Measure 4 tbsp (≈60 ml) lemon juice.
• Measure 60 ml extra virgin olive oil.
• Measure 1.5 tsp cumin powder.
• Measure 1 tsp sumac.
• Chop 15 g fresh flat-leaf parsley.
• Measure 1.5 tsp salt and 0.25 tsp black pepper.
• Measure 180 ml water.
• Warm 4 pcs pita bread.

🔥 Cook

• 1. In a saucepan, combine the fava beans, 180 ml water, 1.5 tsp cumin powder, half of the minced garlic, and 1.5 tsp salt; Simmer over medium heat for 8 minutes, partially mash with a fork to create a rustic stew.
• 2. While the stew simmers, Blend the chickpeas, 80 ml tahini, 4 tbsp lemon juice, the remaining minced garlic, 60 ml cold water (or ice water), and 0.25 tsp black pepper in a food processor on high speed for 1 minute until smooth and creamy; scrape sides as needed.
• 3. In a mortar, Pound the sliced green chilies, the remaining garlic clove (if any), 1 tbsp lemon juice, 30 ml extra virgin olive oil, and a pinch of salt for 2 minutes until a vibrant, spicy tatbila paste forms.
• 4. To assemble, Spoon the hummus in a generous ring around the edge of a wide shallow serving bowl; Ladle the hot fava bean stew into the center crater; Drizzle the tatbila sauce generously over the top, then drizzle the remaining 30 ml extra virgin olive oil, sprinkle the remaining 1.5 tsp cumin powder, 1 tsp sumac, and chopped 15 g fresh parsley; add a handful of whole warm chickpeas if desired; Serve immediately with the warmed 4 pcs pita bread.

🔥 Serve

• Serve the Qudsiyeh hot, directly from the shallow bowl, allowing guests to mix hummus, fava stew, and tatbila as they like.
• Accompany with extra warm pita bread for scooping.
• Offer additional lemon wedges and a small bowl of extra virgin olive oil for those who prefer more richness.
• Pair with a simple salad of cucumber, tomato, and mint dressed with lemon juice and olive oil for freshness.
• Enjoy immediately while the stew is steaming and the pita is soft and warm.