Size:1kg/2.2 Pound Suggestion for cooking Egyptian Bissara (Split Fava beans dip): Note: You'll need to start this recipe 1 day ahead. Main Ingredients: - 250 grams of crushed fava beans - 1 chopped medium size onion - 5 garlic cloves - 1 tablespoon dried mint powder - 2 tablespoon minced fresh dill (stems removed) - 2 tablespoons minced fresh dill (stems removed) - 2 tablespoons minced fresh parsley leaves (stems removed) - 1 tablespoons minced fresh coriander (stems removed) - 1 teaspoon cumin powder - Salt to taste Garnish Ingredients: - 1 chopped medium size onion - 3 tablespoons olive oil or vegetable oil - 5 minced garlic cloves - Lemon juice (optional) Cooking - Soak 250 grams of crushed Fava beans overnight (about 10 to 12 hours) in a large bowl of water - Drain and wash the beans with running water. - Put the beans in a deep pot and cover with fresh water. Bring to a simmer. Remove the forth as it appears on the surface. - After removing all the forth, add onion, garlic, black pepper and salt. Let it simmer for about 30 minutes. If it soaked up the water, add more water. - Add dried mint, cumin and fresh herbs and let it simmer for another 30 minutes until the beans are completely soft. - Prepare the garnish: Fry chopped onion in oil until browned. Remove the onion and drain over paper towels. - Using a hand blender, blend the mixture together until very smooth. If using an ordinary blender, leave the mixture to cool down before putting in the blender. - Pour back in the pot and boil again, adding the oil left after frying the onions. Taste and add, as required, more salt, cumin, black pepper, lemon juice. - Stir from time to time until the beans become thick. - Pour the Bissara mixture in serving plates and garnish with the fried onions
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