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Preheat oven to broil.
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Open up and flatten Afghan bread loaf and slice into 2-oz sections; there will be one leftover section.
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Sprinkle with water and heat under broiler for about 30 seconds till softened.
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Remove from oven.
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Meanwhile, take rinsed spinach with water still on leaves and place in large pot.
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Add in 2 Tbsp.
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balsamic vinegar, and steam spinach over medium heat about 5 min, or possibly till wilted, taking care not to scorch.
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Remove from heat, press firmly with tongs to press out excess water and drain carefully.
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Chop spinach and separate into 6 equal-sized portions.
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Mash fava beans coarsely with extra virgin olive oil, 1 Tbsp.
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balsamic vinegar, sesame oil, garlic, zahtar, salt and pepper.
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Divide into 6 equal-sized portions.
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Using about 2 Tbsp.
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per serving, spread bread slices with soy cream cheese.
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Then spread with mashed fava beans, covering the cream cheese well, and top with equal portions of well-liquid removed spinach - if not well-liquid removed, spinach could turn bread soggy.
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Garnish with sesame seeds and serve.
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This recipe yields 6 servings.
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Wine Suggestions: The slight acidity of the vinegar; the nuttiness of sesame oil, sesame seeds and zahtar; and the fresh taste of spinach match well with Isabel Estate Marlborough Sauvignon Blanc.
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Comments: Afghan bread and the seasoning zahtar are sold at Middle Eastern markets and some well-stocked supermarkets.
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For the bread, you may substitute pita loavesuplan to use the two-oz size, one loaf per serving.
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As an alternate to zahtar, use your favorite seasoning mix, one which has plenty of flavor.
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Dry fruits such as dates, raisins and apricots, plus warm tea, complement this simple, light meal.
