Puree Of Fava Beans (Byesar) Recipe

Step 1

The night before, soak fava beans in 3 to 4 times their volume of cold water. Discard any favas that float.

Step 2

The following day, drain, skin and cover with fresh water. Cook gently, with the garlic and cumin seeds, until the beans are tender (about 2 hours, depending upon the age and quality of the beans). Drain.

Step 3

Puree the beans in a food mill or an electric blender. Stir in enough olive oil, and a little water, to give the puree a soupy consistency. Sprinkle with salt to taste and beat well. Heat just before serving with a little more olive oil and a sprinkling of crushed za'atar.

Step 4

Serve with Arab bread and a bowl of "mixed spices" (ground cumin, cayenne and salt). Yield: 4 to 6 servings.

Things You'll Need

  • 1/2lb Dried fava beans
  • 3ea Garlic cloves
  • 1ts Cumin seeds
  • Olive oil
  • Water
  • Salt, to taste
  • 1/4ts Za'atar or thyme or
  • Marjoram or oregano

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