Recipe: Byesar (Pureé of Fava Beans)

[Guest guest]

Byesar is the North African cousin of the Middle Eastern hummous made

of chick-peas. It is a dish for the lovers of olive oil, a soupy

mixture best eaten with Arab bread. First you sprinkle some mixed

spices (see below) on your bread, then dip it into the byesar and

scoop the pureé into your mouth. In Tangier byesar is made with

split green peas and scallions.

 

 

1/2 pound dreied fava beans

3 cloves garlic, peeled

1 tsp. cumin seeds

Best quality olive oil

Salt

1/4 tsp. thyme, marjoram or orégano

 

The night before, soak the fava beans in 3 or 4 times their

volume of cold water. Discard any favas that float.

The following day, drain, skin, and cover with fresh water.

Cook gently, with garlic and cumin seeds, until the beans

are tender (about 2 hours, depending upon the age and

quality of the beans.) Drain.

Pureé the beans in a food mill or an electric blender. Stir

in enough olive oil, and a little water, to give the pureé 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 (see below). serve with Arab

bread and a bowl of " mixed spices " (ground cumin, cayenne

and salt).

 

za'atar is a sort of hybrid of thyme-marjoram-orégano.

Do not confuse it with the mixture of thyme and sumac

that is sold as za'atar in some Middle Eastern markets.

 

 

Jim

 

(inserted in group files)

 

Our true home is in the moment.

To live in the present moment is a miracle.

The miracle is not to walk on water.

The miracle is to walk on the green Earth,

in the present moment.

To appreciate the peace and beauty that are available now.

Peace is all around us-

In the world

and in nature-

and within us-

in our bodies and in our spirts.

Once we learn to to touch this peace,

we will be healed and transformed.

It is not a matter of faith:

It is a matter of practice.

 

Thich Nhat Hahn

Vietnamese Zen Master