Sides
Bessara
The Quirky Foodster Team
Ingredients
- 300 g (1.5 cups) Dried split fava beans
- 4 cloves Garlic cloves
- 1 tsp Ground coriander
- 1/2 tsp Cumin
- 60 ml (1/4 cup) Olive oil
- 2 tbsp Fresh dill, chopped
- 1 tsp Salt
Method
- Rinse the split fava beans and place in a saucepan with enough water to cover generously.
- Bring to a boil, then simmer for 35–40 minutes until completely soft.
- Add the garlic cloves, ground coriander and cumin in the last 10 minutes of cooking.
- Blend or mash the mixture until smooth, adding cooking liquid to reach a thick, spoonable consistency.
- Stir in half the olive oil and season with salt.
- Serve warm, topped with the remaining olive oil and chopped dill.
Introduction: Bessara is a thick, garlicky fava bean puree particularly associated with Upper Egypt, traditionally served as a warming side or light meal, especially in the cooler winter months.
Cultural Background: Bessara is a thick, garlicky fava bean puree particularly associated with Upper Egypt, traditionally served as a warming side or light meal, especially in the cooler winter months.
Tips: – Split fava beans (peeled) cook faster and blend smoother than whole beans. Adjust the thickness with reserved cooking liquid until it just holds its shape on a spoon.
Variations: – Some versions include chopped fresh spinach or molokhia leaves cooked in with the beans. A drizzle of tahini is added in coastal versions. Naturally vegan as written.
Storage: Refrigerate for up to 3 days in an airtight container.
Reheating: Reheat gently on the stovetop with a splash of water, stirring to loosen.
Nutrition: Calories: 240 kcal | Protein: 13 g | Carbs: 32 g | Fat: 8 g | Fiber: 9 g
FAQs:
Q: What's the difference between bessara and ful medames?
A: Bessara is pureed smooth into a thick dip-like consistency, while ful medames keeps the beans more whole and textured.
Q: Can I use split peas instead?
A: Yellow split peas can substitute, though the flavour will be milder than fava beans.
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