EgyptianEgyptian Bessara with Herbs
A thick green purée of split fava beans cooked with leek, parsley, dill and cilantro, topped with crisp fried onion and a pinch of dried mint. A country dish served warm with bread.
- Prep:
- 15 minutes
- Cook:
- 1 hour
- Waiting:
- 8 hours (Soak the split fava beans for 8 hours or overnight.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
5 minutesThe night before, cover the split fava beans with cold water and leave them to soak. Drain and rinse them.
Success cueThe beans have swelled and look pale.
- 02
Cooking the beans
40 minutesGentle simmerPut the beans in a pot with the water, 50 g of the onion and the garlic. Bring to a boil, skim the foam, then simmer on low heat, partly covered, for 30 to 35 minutes until the beans fall apart.
Success cueA bean crushes to a paste between your fingers.
- 03
Herbs
5 minutesLow heatAdd the leek, parsley, dill and cilantro and cook for 5 minutes, until they wilt.
Success cueThe herbs have wilted and turned deep green.
- 04
Blending
7 minutesGentle simmerBlend everything to a smooth, thick purée, then stir in the cumin, coriander and salt. Simmer for 5 minutes, stirring, and add a little hot water if it is too thick.
Success cueSmooth and thick, like a soft dip.
- 05
Fried onion
15 minutesMedium heatMeanwhile, slice the rest of the onion thinly and fry it in the oil over medium heat for 12 to 15 minutes, stirring, until deep golden. Lift it out and drain it.
Success cueDeep golden and crisp.
Watch outOnion goes from golden to burnt quickly at the end; lower the heat once it colors.
- 06
Serve
10 minutesPour the bessara into shallow plates and let it set slightly for 10 minutes. Top with the fried onion and a pinch of dried mint, and drizzle a little of the onion oil over it.
Success cueA thin skin forms on top and the bessara holds its shape.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Fry the onion slowly in plenty of oil; the onion oil drizzled on top carries most of the flavor.
- • Bessara thickens as it cools; serve it warm or at room temperature.
- • Keep the onion oil; it is the best dressing for the top.
Common mistakes
- • Blending before the beans are fully soft, which leaves the bessara grainy.
- • Burning the onion topping, which turns it bitter.
Serving ideasServe with baladi bread and green chilies or pickled lemons.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I add molokhia?
Yes. Some families add 2 tablespoons of dried molokhia with the herbs, which deepens the green color.
How long does bessara keep?
Up to 3 days in the fridge. Loosen it with a little hot water when reheating, and fry the onion fresh.
You May Also Love
