Thursday,20 September, 2018
Current issue | Issue 1288, (24 - 30 March 2016)
Thursday,20 September, 2018
Issue 1288, (24 - 30 March 2016)

Ahram Weekly

Sufra Dayma: Bessara

Serves 6-8


400 gm pulse ground skinned broad beans (rinsed under running water, drained)
1 large onion (quartered)
2 extra onions (coarsely chopped; to fry)
5-6 garlic cloves (coarsely chopped)
1 large bunch parsley leaves (stems removed)
2 bunches green coriander leaves (stems removed)
Salt + pepper + cumin powder + chili powder
Sunflower oil for frying

Into a large non-stick cooking pan; add washed, drained beans, quartered onion, garlic, parsley and coriander leaves.  Add enough water to cover contents by almost two inches.  Cover and bring to the boil.  Lower heat to low.  Allow to cook; stirring occasionally, to avoid sticking on the pan bottom.  When water is almost absorbed, add boiling water to reach previous level.  Repeat cooking process until beans are very well done and totally mashed among all other contents; while stirring every ten or fifteen minutes, from bottom of pan and upwards.  This process may take approximately 45 minutes to one hour.  Remove away from heat and allow to cool off until just warm.  Blend into an electric blender or by use of a strong hand blender.  Emulsify to the softest consistency possible.  Pour back into a clean cooking pan.  Stir in all seasoning; to taste.  Meanwhile, heat a wide skillet on high.  Add oil.  When hot enough for frying, add chopped onions.  Stir into oil, over medium heat; until lightly browned.  Remove from oil with a slotted spatula on to an empty plate.  Stir half the quantity of the caramelised onion to integrate into the reheated Bessara.  Bring to the boil; while stirring.  Remove and pour into a large, wide serving dish, or in separate individual small dishes or bowls.  Sprinkle evenly remaining half of onion, on top of serving dishes.  Serve with baladi bread; soft or crusty, assorted pickles and fresh green arugula leaves with a squeeze of lemon.
(courtesy of Lola)

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