• Preheat oven to broil .
• Open up and flatten Afghan bread loaf and slice into 2-ounce sections; there will be one leftover section. Sprinkle with water and heat under broiler for about 30 seconds until softened. Remove from oven.
• Meanwhile, take rinsed spinach with water still on leaves and place in large pot. Add 2 tablespoons balsamic vinegar, and steam  spinach over medium heat about 5 minutes, or until wilted, taking care not to scorch. Remove from heat, press firmly with tongs to press out excess water and drain carefully. Chop spinach and separate into 6 equal-sized portions.
• Mash fava beans coarsely with olive oil, 1 tablespoon balsamic vinegar , sesame oil, garlic, zahtar, salt  and pepper.  Divide into 6 equal-sized portions.
• Using about 2 tablespoons per serving, spread bread slices with soy cream cheese . Then spread with mashed fava beans, covering the soy cream cheese  well, and top with equal portions of well-drained spinach - if not well-drained, spinach could turn bread soggy. Garnish with sesame seeds and serve.
• Comments: Afghan bread and the seasoning zahtar are sold at Middle Eastern markets and some well-stocked supermarkets. For the bread, you may substitute pita loavesuplan to use the two-ounce size, one loaf per serving. As an alternate to zahtar, use your favorite seasoning mix, one that has plenty of flavor. Dried fruits such as dates, raisins and apricots , plus hot tea, complement this simple, light meal.

----------

1. Jewish Life in Afghanistan - External Links
2. Jewish Chaplain Services in Afghanistan
3. Recipes from Afghanistan