Tajikistan Bread with Spinach

Ingredients

• 1 loaf Afghan bread - (14 oz) (or 12-oz pkg pita loaves)
• 3 tbl balsamic vinegar
• 1 tbl olive oil
• 1 tsp sesame oil
• 1 1/4 lb spinach rinsed, stemmed, and cut into thin strips
• 1 cup canned fava beans rinsed, drained
• 1 tbl minced garlic
• salt to taste
• Freshly-ground black pepper to taste
• Zahtar to taste
• 1 ct herb-flavored soy cream cheese -
• 4 tbl toasted sesame seeds - (to 5)

Directions

1. Open up and flatten the 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.
2. 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.
3. Mash fava beans coarsely with olive oil, 1 tablespoon balsamic vinegar, sesame oil, garlic, zahtar, salt and pepper. Divide into 6 equal-sized portions.
4. Using about 2 tablespoons per serving, spread bread slices with soy cream cheese. Then spread with mashed fava beans, covering the cream cheese well, and top with equal portions of well-drained spinach - if not well-drained, spinach could turn bread soggy.
5. Garnish with sesame seeds and serve.