RE-POST OF RECIPE: BYESAR (Vegan) - North Africa

[Guest guest]

This recipe was originally posted to this group by one of our first members,

Jim, on 4 June

2004. It is as delicious now as it was then. And this time of year I think we

are all looking

for something just a little different for snacks, buffets, etc.

 

BYESAR (Vegan)

 

Byesar (Purée of Fava Beans) 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 dried 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.

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

in enough olive oil, and a little water, to give the purée 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.

 

[from Jim]