Bissara is a popular Egyptian dish made with fava beans. Lebanese version of bissara is made with chickpeas , Moroccan version is made with dried sweet peas. Enjoy it as a main dish served with pita bread and green onions, or as a dip with pita chips.
Great for Meatless Monday dinner!
To make Bissara you’ll need:
1 C dried fava beans
Half a bunch ecah coriander,parsley and dill, chopped
2 large onions, chopped
2 cloves garlic, minced
1 1/2 tsp salt
2 tsp ground cumin
1 tsp dried coriander.
1/2 tsp pepper
1 Tbsp dried mint
1 large onion, cut into half moons
2 Tbsp olive oil
– In a medium bowl, cover fava beans with cold water.soak for 4 hours or overnight , change water at least twice.
– Drain fava beans ,set aside to prepare your herbs.
-Put beans in a medium sauce pan, add herbs, onions, and garlic.
– Pour enough cold water to cover beans and vegetables.
– Add spices,and mix to combine .
– Bring to a simmer and cook on low-medium heat until beans are soft, about one hour. Add 1 cup water if needed to keep beans covered.
-When beans are done add dried mint.
– Using a slotted spoon, transfer bean mixture to a blender or food processor ,discard remaining liquid,blend to reach a puréed consistency.
-To serve top with fried onions (recipe down).
Heat oil in pan, add onions,fry till caramaliezed, take care not to burn.
Dry on paper towel.
Serve Bissara with pita bread and lemon wedges.