It is the 25th of the month which means it is time for our #Arabic_flavor reveal.
For the month of August, our host Rehab Elbarody took us on a trip to Egypt. She chose to share her family’s recipe for Bessara, a fava bean dip rooted in Egyptian history. According to Rehab, bessara dates back to the pharaonic era! (which makes it a recipe that is thousands of years old !).The word Beesara is derived from Hieroglyphic Bees-oro (bees- which means cooked) and (oro which means beans).
Bessara is made with simple, cheap ingredients: fava beans, onions, garlic and lots of fresh herbs which give bessara its unique green color. The fact that these simple ingredients can give you a meal that packs a real nutritional punch made bessara popular.
This was actually my first time trying bessara and I have to say that it was a pleasant surprise! Refreshingly green, creamy, with layers of flavor from the spices and herbs, beautifully rounded by the caramelized onions. If you love hummus, do give bessara a try, it is plays along the same notes but with a more complex and layered flavor profile.
Egyptian Bessara
500 grams split fava beans (soaked in water overnight)
1 large onion, chopped
5 cloves of garlic
1 bunch fresh parsley chopped (1 cup)
1 bunch fresh cilantro chopped (1 cup)
1 teaspoon black pepper
salt to taste
For the onion topping
1 medium onion cut into strips
2 cloves garlic
1 teaspoon ground caraway
1 teaspoon dried coriander
1/2 teaspoon black pepper
3 tablespoons ghee or olive oil
- Soak the fava beans in clean water for 8 hours or over night , rinse and discard the water
- Place the soaked beans in a large pot and cover with water.
- Bring to a simmer, when froth appears on the surface, drain the beans and add new water to cover the beans, bring back to a simmer
- After simmering for 25 minutes, add the herbs and onion and garlic and let the beans simmer some more until they are completely soft .
- Drain, reserving some of the water
- Transfer the beans to the bowl of a food processor and purée;add a little of the water you reserved if you need it to help the mix puree
- Place the puree beans back in the pot and add the salt and pepper and cook on medium low heat until the consistency thickens (it should be thick enough to allow you to scoop it with bread)
- Using a piston and mortar, grind the garlic with the caraway, black pepper and coriander
- Heat the oil or ghee in a skillet and fry the onion rings until golden (over medium-low heat).
- Add the garlic and spices and fry for a couple of minutes
- Remove and drain over paper towels, reserve the oil
- Add the oil to the thickened beans
- Transfer to a serving platter; garnish the surface with the fried onions and serve at room temperature with bread, green onions, pickles or olives
المقادير :
1/2 كيلو فول مدشوش
بصلة كبيرة
5 فصوص ثوم
باقة كبيرة بقدونس
باقة كبيرة كزبرة
ملح وفلفل وشطة
للتقلية
بصلة صغيرة مفرومة ناعم
2 فص ثوم
ملعقة صغيرة كراوية (سر الطبخة من عائلة البارودى )
نصف ملعقة فلفل اسود
ملعقة صغيرة كسبرة جافة
3 ملعقة كبيرة سمن بلدى
الطريقة :
ننقع الفول المدشوش 8 ساعات فى ماء نظيف ثم نشطفه جيدا .
نغطى الفول بماء نظيف ثم نرفعه على النار حتى يغلى وتظهر الرغوة على السطح فنصفى الماء ونعيد الفول مرة اخرى على النار بعد تغطيته بماء نظيف مرة اخرى .
نلقى فى ماء السلق مع الفول,البصلة والبقدونس والكزبرة المقطع ونتركهم حتى تمام النضج .
يصفى الخليط مع مراعاه ترك كمية بسيطة من الماء به .
يهرس فى الفود بروسيسور ثم يعاد مرة اخرى للنار مع تتبيله بالملح والفلفل والشطة ومع مراعاة تهدئة النار حتى تتكاثف الطبخة .
للتقلية :
ندق الثوم مع توابل التقلية جيدا حتى تتصاعد الرائحة العطرية للتوابل
نسيح السمن ونضيف له البصلة حتى يصفر لونها ويشف .
نضيف الثوم والتوابل للبصلة حتى تتحمر .
نصفى السمن ونضيفه للبصارة ونحتفظ بالتقلية لتجميل الوجه
#البصارة_المصرية
#نكهة_عربية
#Egyptian_Bessara
#arabic_flavor
Chef in disguise 