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
Topping
1 large onion, cut into half moons
2 Tbsp olive oil
Directions
– 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).
Fried onions:
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.
Enjoy.