Arabic recipesStarters
Bessara: Silky Egyptian & Palestinian Split Fava Bean Dip
Bessara is a vegan comfort dish from Egypt and Palestine made by simmering peeled split fava beans with onion and garlic, then blending smooth with coriander or dried mulukhiya, cumin, and olive oil. Topped with crispy onions, it is scooped up warm or cool with flatbread.
Also known as:Egyptian bissara fava bean pureePalestinian bessara with mulukhiyaGreen split broad bean dip
Servings6
Prep time20 min
Cook time35 min
Ingredients
Add ingredients to cart- 400 g dried peeled split fava beans, rinsed and soaked 1 hour in cold water
- 1 quartered onion and 5 peeled garlic cloves for simmering
- 1 generous bunch fresh coriander (or 2 tbsp finely crushed dried mulukhiya leaves, Palestinian style)
- 1 tsp ground cumin, 1 tsp ground coriander, and salt
- 60 ml extra-virgin olive oil
- For the topping: 2 large onions thinly sliced and 2 crushed garlic cloves
Preparation Steps
- 1Drain the soaked split fava beans, place in a pot with quartered onion, 5 garlic cloves, and 1 litre water, skim at the boil, and simmer gently for 25 to 30 minutes until falling apart.
- 2Stir in the chopped fresh coriander (or crushed dried mulukhiya), cumin, and salt for the final 3 minutes so the dip keeps its vibrant green hue.
- 3Blend completely smooth with an immersion blender and simmer gently for 3 minutes until velvety and thick.
- 4Fry the sliced onions in olive oil until crisp and deep golden, lift onto paper towels, briefly sizzle the crushed garlic and ground coriander in the remaining onion oil, and fold into the pot.
- 5Pour onto shallow plates to set slightly, scatter with crispy onions and extra olive oil, and serve with warm flatbread, radishes, and scallions.
